Allergen management course

The content of this course has been developed based on the document “Allergen management guidelines for food manufacturers” – a collaborative effort between Food Allergy Canada, Université Laval and a broad representation of Canadian food manufacturers, as part of a project funded by Agriculture and Agri-Food Canada. The purpose of this project is to provide food manufacturers with recommendations on food allergen management, including how to develop and Allergen Control Plan and how and when to use Precautionary Allergen Labelling. The recommendations provided in this course apply to prepackaged food processing operations, of all manufacturing sectors and business sizes, that manage any type of food allergens. They do not apply to the manufacturing of finished products with allergen-free claims. Food manufacturers are expected to adapt these recommendations to their own operations and to identify any additional risks, if applicable.

The course is divided in 10 modules, each containing approximately 15 minutes of narrated content. All the material covered in the modules can be found in the Guidelines document, and course participants should refer to this resource for further information. At the end of each module, a short quiz (5-10 multiple choice questions) is provided as a self-evaluation tool.

The course is directed to food manufacturers, who are encouraged to incorporate it into their allergen management training resources. Other audiences (auditors, regulators, scientists, students) interested in learning about allergen management in food manufacturing operations are also welcomed to follow the course.

Module 1: Introduction to allergen management in the food industry

In this first module, we will present the scope, the objectives and the structure of the course. We will also discuss what is food allergy and how is allergen management and declaration regulated in Canada.

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Module 2: Identify allergen hazards

In this module, we will review the 1st step of the development of an Allergen Control Plan: the identification of allergen hazards in a food manufacturing operation.

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Module 3: Identify control measures

In this module, we will review the 2nd step of the development of an Allergen Control Plan: the identification of allergen control measures in a food manufacturing operation.

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Module 4: Implement / enhance control measures (Part 1)

In this module, we will introduce the 3rd step of the development of an Allergen Control Plan: implement or improve allergen control measures, and we will focus on measures related to human resources, supply chain, purchasing and product development.

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Module 5: Implement / enhance control measures (Part 2)

In this module, we will discuss control measures once allergens arrive at the facility and are integrated into the manufacturing process, specifically, measures related to raw materials receiving and storage, process design, in-process and maintenance.

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Module 6: Implement / enhance control measures (Part 3)

In this module, we will focus on allergen control measures related to prevention of labelling errors, management of communication channels other than product labels, cleaning, deviation management and record keeping.

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Module 7: Evaluate effectiveness of control measures and communicate risk

In this module, we will discuss how and why the effectiveness of allergen control measures needs to be evaluated, and we will also introduce the last step of the process: risk communication.

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Module 8: Communicate risks - Qualitative assessment

In this module, we will continue discussing risk communication, and we will explain how to conduct and interpret a qualitative risk assessment for PAL.

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Module 9: Communicate risks - Quantitative assessment (Theory)

In this module, we will present the structure, computations and data needed to conduct a quantitative risk assessment for PAL.

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Module 10: Communicate risks - Quantitative assessment (Examples)

In this module, we will illustrate how a quantitative risk assessment for PAL can be conducted using food manufacturing examples.

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Legal disclaimer

This training course is intended as a general source of information for food processing and manufacturing companies in developing or reviewing their food safety plans with respect to allergen management, communication and labelling and is not intended for consumer use. The information in this training course is not legal, medical or other professional advice. You must seek your own professional advice if you intend to use the information provided in this , including to create, review or revise your allergen control plans.

While measures have been taken with respect to the accuracy of the information, the accuracy of the information presented is not guaranteed, and Food Allergy Canada and Université Laval will not be responsible in any manner for direct, indirect or special damages, loss, injury or death arising out of the use of this information in this document, whether in whole or in part.

Mention of third parties or sources of information, such as websites, are provided for information purposes only and are not an endorsement of any kind. While this training course contains references to laws and regulations, it is not intended to provide legal advice, establish appropriate policies or procedures or standards of reasonable behaviour. Laws, regulations, and other requirements may vary over time and greatly by city, municipality and province. Food Allergy Canada and Université Laval may,yet do not undertake, to update the information contained in the training course, whether in whole or in part.