Allergen Management within Sauce Production

introduction to basic food safety

Allergen Management within Sauce Production

Are you a producer or manufacturer of bottled condiments in the UK? Are you aware of the 14 major allergens and the regulations around allergen labelling and control in the industry? This online course on “Allergen Management in Bottled Condiments” will equip you with the knowledge and skills to effectively manage allergens in your production processes, ensure accurate allergen labelling on your products, and protect your customers with allergies from potentially life-threatening reactions. You’ll learn about the 14 allergens and their characteristics, strategies for allergen management and control, best practices for allergen-free production, and future developments in allergen management and regulation in the bottled condiment industry. Gain confidence in managing allergens in your business and meet legal requirements with this comprehensive and practical course.

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