Food Allergen Management – Intermediate (Level 3), live online tutor-led training course

This course is designed to support supervisors, production managers, technical, quality, teams and food safety teams in developing a robust understanding of allergen controls, risk assessment, labelling, communication and incident response. It provides the knowledge and practical skills needed to implement, verify, and maintain effective allergen management systems.

Building upon fundamental allergen awareness, this course explores the governance, tools and procedures needed to implement, validate and oversee allergen management systems effectively within food manufacturing, hospitality or retail environments.

Key benefits:

• Develop allergen management plans aligned with HACCP principles.
• Gain in-depth knowledge of UK & EU legal requirements.
• Understand the importance of allergen controls and staff training and awareness.
• Enhance consumer protection and brand reputation through robust allergen risk management.

The course will be delivered live online over the course of three mornings (0900 - 1300 hours approx), participants will be sent log in details for a Microsoft Teams session. Electronic materials will be issued during the course.

• Understanding of Food Allergies and Intolerances and impact on vulnerable groups.
• Regulatory framework and requirements
• Risk Assessment and Integration into food safety management systems
• Implementation of robust allergen control programs
• Allergen Labelling and communication
• Performance monitoring and continuous improvement
• Incident management

Learning Outcomes

At the end of the course delegates will be able to: 

• Understand different types of food hypersensitivity, their impacts, and vulnerable consumer groups.
• Recognise the legislative requirements and stakeholder responsibilities involved in allergen management.
• Conduct allergen risk assessments, including mapping hazards and applying HACCP-based tools.
• Develop and implement allergen control plans, including monitoring, validation, verification and review processes.
• Apply effective recipe control, allergen matrices, label generation and labelling verification procedures.
• Communicate allergen information clearly to customers and across the supply chain.
• Understand allergen performance through audits, inspections, training and competency assessment.
• Respond to allergen incidents, including escalation, containment, root cause analysis and post-incident review.

Delegates will have the option to register for the online invigilated RSPH Level 3 Award in Food Allergen Management exam.