Engaging Food Safety, HACCP and Allergen Awareness training covering contamination prevention, personal hygiene, allergen management, HACCP responsibilities, and practical food safety best practices for food manufacturing employees.
Provides practical understanding of food hazards, allergen controls, and HACCP principles so staff can identify risks and protect product safety in daily operations.
• Identify food safety and allergen hazards
• Apply HACCP controls and escalation
• Production operators
• Supervisors and team leaders
• QA / QC personnel
• Warehouse staff
• New food handlers
• Food manufacturers
• Ingredient manufacturers
• Catering and food service operations
• Bakeries and processors
• Food packaging operations handling exposed product
Allergen cross-contact incidents
Missed critical control deviations
Increased recalls and complaints
Unsafe product reaching customers
Upon completion of the course participants will receive a “Certificate of Successful Completion”.
