This standard is about the principles of allergens in food safety.
This standard requires a broad understanding of the types of common allergens and how they react on the human body and immune system. You will know how allergens should be handled in the food manufacturing process and regulation necessary to avoid cross contamination of food types. Authentication of ingredients will also be key.
Knowledge and understanding
You need to know and understand:
1 relevant food safety and hygiene regulations in relation to allergens in food technology
2 relevant legal and regulatory requirements that control food manufacture and supply, including HACCP, TACCP, VACCP
3 the different types of allergens in food manufacturing including peanuts, milk, eggs, tree nuts, fish, shellfish, soy, and wheat
4 the current requirements for labelling and packaging used on prepacked foods
5 the types of common reactions on the body's immune system to specific foods, including mild and very serious reactions including the difference between food intolerance and a food allergy
6 the need to authenticate ingredients and their origins and manage the company risk strategy
7 how recipe formulation must take into account allergens
IMPFT165K Principles of allergens in food safety
Overview
This standard is about the principles of allergens in food safety.
This standard requires a broad understanding of the types of common allergens and how they react on the human body and immune system. You will know how allergens should be handled in the food manufacturing process and regulation necessary to avoid cross contamination of food types. Authentication of ingredients will also be key.
Knowledge and understanding
You need to know and understand:
1 relevant food safety and hygiene regulations in relation to allergens in food technology
2 relevant legal and regulatory requirements that control food manufacture and supply, including HACCP, TACCP, VACCP
3 the different types of allergens in food manufacturing including peanuts, milk, eggs, tree nuts, fish, shellfish, soy, and wheat
4 the current requirements for labelling and packaging used on prepacked foods
5 the types of common reactions on the body's immune system to specific foods, including mild and very serious reactions including the difference between food intolerance and a food allergy
6 the need to authenticate ingredients and their origins and manage the company risk strategy
7 how recipe formulation must take into account allergens
Keywords Food; allergens, allergy; reaction