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
Define the purpose of the Food Allergen Labeling and Consumer Protection Act (FALCPA),
Identify examples of allergen labeling options under FALCPA, and
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
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
Define the purpose of the Food Allergen Labeling and Consumer Protection Act (FALCPA),
Identify examples of allergen labeling options under FALCPA, and
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
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
Define the purpose of the Food Allergen Labeling and Consumer Protection Act (FALCPA),
Identify examples of allergen labeling options under FALCPA, and
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
