Food Allergens: Proper Handling for Schools

With food allergies having such a profound effect on the food industry and public health, what steps can be taken to prevent allergen recalls and reactions and earn the trust of your consumers? The first line of defense standing between public safety and recalls are the employees carrying out the day-to-day manufacturing functions. Everyone plays a critical role in proper food handling, from receiving and batching to sanitation and maintenance. This course will review how each role plays a key part in food allergen management and the best practices for allergen handling in your facility.

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Food Allergens: Proper Handling for Schools
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Course Details

Learning Objectives

Full Course

With food allergies having such a profound effect on the food industry and public health, what steps can be taken to prevent allergen recalls and reactions and earn the trust of your consumers? The first line of defense standing between public safety and recalls are the employees carrying out the day-to-day manufacturing functions. Everyone plays a critical role in proper food handling, from receiving and batching to sanitation and maintenance. This course will review how each role plays a key part in food allergen management and the best practices for allergen handling in your facility.

Duration: 29 minutes

Language: EN

Author | Rebecca White

Rebecca White kick started from a young age, she has a strong passion for food from creating, discovering, and eating to the science, psychology, and technology that goes behind it. Her unique experience working in small eight-person startup teams, to traditional, established manufacturing facilities, and growing corporate R&D environments has led her to specialize in guiding food safety and quality throughout the innovation and R&D phases of product development, ensuring products for success at scale-up and manufacturing.

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