Allergens

The IFSS Basic Level Allergens course provides overview of food allergens, including labeling requirements, preventive controls, and societal impact.

• Goal: Participants will be able to recognize the control of allergens in relation to food safety.

• Scope: Topics in this course include Foundations, Labeling Requirements, and Control Measures.

Course Objectives

Foundations

• Define relevant terminology,

• Differentiate food allergy from food intolerance,

• Recognize the prevalence of food allergy in the United States,

• Identify major food allergens as recognized by FDA and USDA,

• Recognize the public health significance of food allergy, and

• Recognize the impact of food allergy on the regulatory environment.

Labeling Requirements

1. Define the purpose of the Food Allergen Labeling and Consumer Protection Act (FALCPA),

2. Identify examples of allergen labeling options under FALCPA, and

3. Recognize the use of plain language in allergen labeling.

Control Measures

• Define allergen cross-contact,

• Recognize the allergen requirements of FSMA, and

• Identify practices that lessen the potential for allergen cross-contact during food manufacturing.

Duration

Unit 1: Foundations – 25 minutes
Unit 2: Labeling Requirements– 15 minutes
Unit 3: Control Measures – 15 minutes
Total Course time – 1 hour