01 · Introduction

FOOD ALLERGEN CONTROL · UPDATED 2026 EDITION

1. Introduction

Food allergies and intolerances are an essential aspect of food safety. Incorrect information about ingredients or cross-contamination may expose a sensitive person to a risk that can be serious in certain circumstances.

The aim of this course is to provide food business staff with practical knowledge to identify allergens, understand consumer information requirements and establish preventive measures during receiving, storage, preparation, production, service and sale.

The course focuses particularly on food allergy, the 14 allergen groups, consumer information, labelling and prevention of cross-contamination.