Allergens: Level I
$300.00
This course covers the priority list of allergens in Canada as well as sulphites and gluten sources. You will be able to identify the sources and describe the best practices and regulations to prevent allergens related food safety incidents.
Learning will be made easy with our engaging activities, quizzes, and games. Your knowledge will be tested in the final exam, in which you will receive an official certificate.
Available!
Return to StoreThis course covers the priority list of allergens in Canada as well as sulphites and gluten sources. You will be able to identify the sources and describe the best practices and regulations to prevent allergens related food safety incidents.
Learning will be made easy with our engaging activities, quizzes, and games. Your knowledge will be tested in the final exam, in which you will receive an official certificate.
Learning Objectives
After completing this course, you will understand:
- Describe the impact of allergens on food safety
- List the priority allergens in Canada and the United States
- Distinguish common myths from facts about allergens
- Explain the labelling requirements for allergens
- Explain how to control risk of undeclared allergens
- Apply allergen management program requirements, HACCP, PCP
Course Outline & Major Topics
- The Impact of Allergens on Food Safety
- Food Allergies Prevalence
- Allergic Reactions Caused by Food
- Priority Allergens in Canada and the U.S.
- Allergens in Canada
- S. Allergens
- Gluten and Sulphites
- How Well Do You Know Allergens?
- Myths and Facts
- Labelling Requirements for Allergens
- Declaration
- Contains Statement
- Precautionary Statement
- Risk Control: Undeclared Allergens
- Avoiding Undeclared Allergens
- Allergen Management Programs
- Overview of Allergen Management Programs
*Receive a nationally recognized certificate for participation in this course
Who Should Take This Course?
This course is applicable to all industry personnel in a food processing plant: owners, supervisors, production personnel, sanitation team, labelling and packaging, plant manager, health and safety team, food safety team, etc.
- Owners
- Supervisors
- Production Personnel
- Sanitation Team
- Labelling and Packaging
- Plant Management
- Health and Safety Teams
- Food Safety Teams
Related Products
-
TEMPLATE: WHIMS Test and Answer Key
$10.00Canada’s Workplace Hazardous Material Information System (WHIMS) is an essential component of every workplace where hazardous materials may be encountered. In 2015 this system was updated to align with the Globally Harmonized System of Classification and Labelling Chemicals (GHS) This seven-page resource includes all the newest pictograms along with their updated definitions. Included are the two styles of label and four symbols required on containers following this updated system. Once the learning material has been absorbed employees can be tested with the attached WHIMS Test and scored for their knowledge of handling hazardous materials as regulated by Federal and International law. WHIMS Package Includes: WHIMS Reference Guide The 10 WHIMS Pictograms The 4 WHIMS Container Labels Consumer Product Definitions Label Use Laws & Legislation Safety Data Sheets (SDS) WHIMS Test Match symbols to the Description Multiple Choice True or False WHIMS Test Answer Key Assessment Results & Signatures *From Module 8 of HR Toolkit, purchase full Module here. -
Temporary Foreign Workers During Covid-19
$25.00This course will help you integrate into Canada as a Temporary Foreign Worker during the worldwide outbreak of Covid-19. We have prepared 6 modules of information that will help you be prepared to integrate into Canada comfortably as a temporary foreign worker during Covid-19. We will review the effects Covid-19 has had on immigration across Canada and how it may also affect you as a temporary foreign worker. *Become a member to receive 20% off -
Sanitation: Level I
$99.00This course provides food processing industry sanitation workers – more specifically, those who perform or will be performing sanitation , with an essential general background knowledge related to the principles of cleaning and sanitation as well as common food industry practices. It also provides detailed instruction on the facility-specific cleaning and sanitizing procedures. *Become a member to receive 20% off -
Food Safety Culture for Supervisors and Managers
$199.00This course discusses food safety culture in the workplace and the critical role effective communication, leadership and commitment have on protecting the food supply. Key concepts include identifying the elements of food safety culture, ways and tools to measure food safety. The importance of supervisor and manager active participation and commitment to food safety in creating a workplace environment that encourages desired food safety behavior. Participants will be able to demonstrate their ability to apply, analyze and evaluate facts, principles and concepts as well as show knowledge and comprehension of the material. *Become a member to receive 20% off
