Investigation Principles

The IFSS Basic Level Investigation Principles course provides an 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