Allergen Management Course in the Food Industry

The growing concern of society and health authorities for the increase in cases of intolerances and allergies to certain foods, has resulted in the development of various regulations and laws that aim the health protection of all those with control needs in the consumption of certain foods. For this reason, with this course of allergen management in the food industry, the world of food industry is trained to apply all measures and plans for the prevention and control of allergens in food, complying with what is stipulated in the new European Regulation 1169/2011 on the feeding information provided to the consumer in which the mandatoryness of communicating the presence of allergens in the non -packaged foods destined for sale is established.

- Know the general aspects of food intolerances and allergies. - Determine the characteristics of food. - Specify the causes that cause food pollution, specifically cross pollution in allergen pollution. - Identify the most important aspects that the new regulation in terms of food allergens includes. - Identify the characteristics of the implementation of a control plan and allergen management. - Know the purpose of food security.

It develops its professional activity both on its own and integrated into companies, public or private, dedicated to distribution, manipulation, storage and elaboration of food in the food industry.

The allergen management course in food industry is intended for students to acquire the knowledge, skills and attitudes necessary to plan and integrate an allergen control and management system in all sectors covered by the food industry. The Allergen Management Course in Food Industry is indicated for all those professionals who, for obligatory compliance according to the new European Regulation 1169/2011, as is the case of the hotel sector, need to acquire the necessary competences to perform different tasks in relation to food allergens.

The allergen management course is aimed at professionals in the food industry, related to food handling and treatment, as well as for all those interested in this specific area of food security in allergens. Especially aimed at all those interested in acquiring the necessary skills and skills for the realization of good practices in the performance of food treatment and manipulation work, in safety conditions.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.