Description
This course has been specifically designed to assist food operators in understanding how to manage allergens according to the requirements of the Simply Safe and Suitable Template Food Control Plan (TFCP).
The certificate gained from this course can be used as evidence of internal staff training on the management of allergens within a food operating environment.
The content of this course includes an overview of the regulatory requirements for the declaration of allergens under the Food Standards Australia, New Zealand (FSANZ). You will learn about what is an allergen, the difference between allergens and food intolerance’s and why allergen recalls are on the rise.
You will also learn about the key elements of an allergen management plan under a TFCP, the allergen management challenges faced by food businesses inclusive of how to internally assess the management of allergens aligned with the TFCP requirements.
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