Allergen Management
Topics include identifying allergen hazards, supplier controls, cross-contact prevention, sanitation verification, and employee training. The course supports compliance with Global Food Safety Initiative (GFSI) benchmarks and FDA labeling laws. Completion of this course does not guarantee regulatory approval but strengthens internal risk mitigation systems.
Course Description
This course focuses on managing allergen-related risks in food manufacturing, aligned with the United States Food and Drug Administration (FDA) labeling standards and the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act.
Who should attend and benefit from taking the Course
This course is designed for quality assurance teams, production supervisors, food safety coordinators, sanitation crews, and regulatory compliance professionals. It is especially valuable for those working in facilities that handle allergens or seek certification under Global Food Safety Initiative (GFSI) recognized programs.
Topics Students Will Learn
Participants will learn how to identify, manage, and control allergen risks in food production in alignment with the United States Food and Drug Administration (FDA) labeling regulations and the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act.
Common food allergens and undeclared allergen risks
The impact of allergen cross-contact and mislabeling
Raw material risk assessment and supplier management
Allergen-specific Good Manufacturing Practices (GMPs)
Cleaning validation and verification methods
Equipment design and production line scheduling to reduce risk
Employee training and awareness strategies
Label review and compliance with FDA’s FASTER Act
Internal auditing and documentation for allergen control
Integrating allergen management into GFSI and HACCP programs
Certificate
Certificate of Completion provided. This course supports allergen risk management under FDA and GFSI expectations. While educational, it does not serve as official legal certification or guarantee regulatory approval, and implementation remains the responsibility of each facility.
Frequently Asked Questions
Yes. Our courses are accredited under recognized food safety standards (ANSI-CFP, International HACCP Alliance, etc. depending on course) and prepare you for official certification exams.
Yes. Every course is available in both English and Spanish — just let us know your preference when booking.
Most of our courses are completed in a single session, typically between 4 and 8 hours depending on the course, with same-day certification available.
Yes. We can bring this course to your facility anywhere in Florida, with no limit on the number of employees.
No special preparation is required. Just bring a valid photo ID; all course materials are provided.
Yes. We offer group rates for teams of 5 or more — contact us for a custom quote.
Ready to get certified?
Book your course or request an audit today — same-day certification available. Serving restaurants and facilities across Florida.