Food Allergen Management

Programme Summary

Develop practical controls for allergen information and unintended allergen presence throughout food operations. Participants follow ingredients from supplier documentation to storage, processing, cleaning, labelling and customer communication. A focused case study strengthens decisions on segregation, changeovers and label checks, while clarifying the evidence needed for cleaning effectiveness, precautionary statements and escalation of uncertain product information.

Training Objectives

1 Improve understanding of allergen related consumer risks; 2 Strengthen control of ingredient and recipe information; 3 Reduce opportunities for unintended allergen cross contact; 4 Improve label checks and changeover control decisions; 5 Support reliable communication and escalation of uncertainty.

Learning Outcomes

1 Prepare an allergen matrix from ingredient specifications; 2 Identify cross contact routes in a process; 3 Select appropriate segregation and changeover controls; 4 Check label information against a product recipe; 5 Specify verification evidence for an allergen control.

Target Audience

Food safety officers; Production supervisors; Technical coordinators; Product development staff; Labelling officers; Catering supervisors.

Target Industries

Food manufacturing; Bakeries and confectionery; Dairy processing; Contract catering; Food retail; Ingredient supply.

Course Contents

• Module 1 Allergen Risks and Requirements: Allergy intolerance and consumer vulnerability; Applicable market allergen declaration requirements; Cross contact and unintended presence.
• Module 2 Ingredient and Product Information: Supplier specifications and allergen matrices; Recipe substitution and change control; Traceability of allergen related information.
• Module 3 Operational Allergen Controls: Storage segregation and material handling; Scheduling rework and changeover arrangements; Personnel tools and movement controls.
• Module 4 Cleaning and Verification: Cleaning method suitability and validation; Sampling methods and interpretation limitations; Verification failures and product containment.
• Module 5 Labelling Communication and Response: Recipe label and packaging reconciliation; Precautionary statements and supporting risk assessment; Incident escalation and customer communication.

Assessment

• 20 single best answer questions, including applied scenarios; one mark per question.
• 30 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied allergen lists, specifications and labels allowed; internet, AI and personal notes prohibited.
• Individual applied assessment (20 minutes): Create an allergen matrix for a supplied recipe, identify two cross-contact risks, choose suitable controls and detect a label mismatch. State the required containment and the evidence needed before corrected product information is accepted.
• Assessment criteria: Accurate interpretation of ingredient allergen information; Practical controls and verification evidence; Correct label decision and escalation response.
• Pass each component separately: 15/20 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Prevent release with an identified undeclared allergen; Do not substitute precautionary labelling for feasible control measures.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed allergen-control learning; it does not validate allergen-free claims, approve labels or replace product-specific risk assessment.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

111

Total teaching hoursTotal teaching hoursTotal teaching hours

6 hours; breaks, pre course work and formal final assessments excluded.6 hours; breaks, pre course work and formal final assessments excluded.6 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

Basic food-hygiene knowledge is recommended. Participants should be able to interpret ingredient lists, recipes and routine production instructions.Basic food-hygiene knowledge is recommended. Participants should be able to interpret ingredient lists, recipes and routine production instructions.Basic food-hygiene knowledge is recommended. Participants should be able to interpret ingredient lists, recipes and routine production instructions.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

Spend 20 minutes comparing a supplied recipe, ingredient specification and label; flag inconsistencies for discussion.Spend 20 minutes comparing a supplied recipe, ingredient specification and label; flag inconsistencies for discussion.Spend 20 minutes comparing a supplied recipe, ingredient specification and label; flag inconsistencies for discussion.

End of course assessmentEnd of course assessmentEnd of course assessment

20 question written exam (30 minutes) and individual applied task (20 minutes).20 question written exam (30 minutes) and individual applied task (20 minutes).20 question written exam (30 minutes) and individual applied task (20 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.