Food Allergens Management

This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.

On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.

Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.

You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.

Currently trainings are offered in English language only.

Training is in audio visual format. You need to watch all the videos. 

Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.

Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.

Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.

Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.

Full refund before the course is attempted, No refund will be processed if a candidate has started a course.

The nine major allergens recognized by the FDA are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. (FALCPA 2004 + FASTER Act 2021).

Key principles include segregation of allergenic ingredients, dedicated equipment or scheduling, validated cleaning procedures, correct labeling, and employee training. Part 2 covers allergen controls.

Prevent cross contact by using dedicated production lines or scheduling allergen‑containing products after thorough cleaning. Part 4 covers allergen controls during processing.for advanced sanitation strategies, see Food Plant Sanitation for Supervisors.

Under FALCPA, food labels must clearly declare the presence of any major food allergen by its common name. The FDA Guidance for Industry: Questions and Answers Regarding Food Allergen Labeling (Edition 5) provides detailed guidance.

Validation involves testing (e.g., swabbing for protein residues) to prove that cleaning effectively removes allergens. Verification includes ongoing monitoring and periodic re‑testing. Part 7 covers allergen controls validation.

Supplier programs should require allergen declarations, risk assessments, and documentation of allergen controls. see Supplier Approval and Qualification for related training.