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Allergen Management

Virtual Learning8 hours

Course Overview

A comprehensive and effective allergen management program protects your consumers, your company and is necessary to meet regulatory and GFSI–benchmarked standard requirements.  Learn how to identify, assess and control allergens in your plant in this virtual instructor-led training course.

This course addresses the “Big 9” food allergens in the U.S and the food allergens listed as Priority Allergens by Health Canada.

What this course covers

  • Practice identifying allergen sources

  • Conduct an allergen risk assessment

  • Practice developing an allergen management plan

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Prerequisite

This course includes a pre-course assignment that will take approximately 30 minutes to complete. Please have your completed assignment with you for the training.

View the Full Course Description

Course Objective

At the end of the program, learners will be able to: 

  • Discuss priority allergens requiring declarations in Canada and the U.S. 

  • Conduct an allergen risk assessment for your site(s) 

  • Develop or strengthen an allergen management plan 

  • Describe best practices and strategies for allergen management plan implementation 

  • Discuss the most effective ways to control allergen labelling errors

 

Accreditation  

As an Association for Continuing Education and Training (IACET) Accredited Provider, NSF Training offers CEUs for its programs that qualify under the ANSI/IACET Standard. NSF Training is authorized by IACET to offer the number of CEUs below for this program. 

0.65 CEU’s 

 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class. 

Additional Recommended Courses

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A major contributor to the survival of pathogens in equipment and the environment is lack of proper sanitary design, resulting in hard-to-clean microbial niches. This course helps you understand the principles and impact of sanitary design so you can assess new equipment and installation design, refine and modify processes, and resolve issues while minimizing the potential for contaminants to be introduced into the facility.

Training covers requirements and industry standards for new equipment design and installation to meet the highest standards of hygiene.

What this course covers

  • Evaluate food plant case studies and scenarios to assess sanitary design

  • Determine the sanitary design requirements for various facility projects and equipment purchases

  • Use the American Meat Institute (AMI) checklist to assess sanitary design

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

This course is not designed for installation and construction engineers.

Crisis Management in the Food Industry

This course is only available for Private Team Training; groups of six or more participants recommended for training to be cost-effective.

Please email us for a quote.

Join homeland security and global food defense and law enforcement expert Rod Wheeler, Founder and CEO, Global Food Defense Institute, for this virtual instructor-led course that covers the development of a crisis/incident management plan and how to conduct a practical crisis/incident management exercise to test the plan.

The training exercises build the knowledge, skills and understanding necessary to clarify roles and responsibilities on the crisis management team and to identify additional food defense and security mitigation and preparedness needs. 

The training prepares learners to develop action plans for continued improvement of the crisis/incident management plan.

An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.


You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Food Fraud Vulnerability Assessment Workshop

This course is only available for Private Team Training; groups of six or more participants recommended for training to be cost-effective.

Please email us for a quote.

Equip delegates with the tools to quantify, detect and help prevent fraud, while building an anti-fraud business culture.

Have you assessed the key risks and opportunities for food fraud in your supply chain? Are you monitoring changes in real time to ingredients, processes or supply chains that may constitute a risk? Does your existing supplier assurance system limit opportunities for food fraud and mitigate risk of authenticity issues?

A documented food fraud vulnerability assessment (FFVA) and mitigation plan are required for compliance with the GFSI-benchmarked standards’ requirements. Addressing all types of food fraud and hazards that require a preventive control is required under the Food Safety Modernization Act (FSMA). Learn how to conduct an FFVA and develop mitigation strategies to protect against food fraud in this virtual instructor-led workshop.

You will receive NSF’s Food Fraud Vulnerability Assessment template and instruction on how to use this tool in your own organization.

What this course covers

  • A documented food fraud vulnerability assessment (FFVA) and mitigation plan required for compliance with the GFSI-benchmarked standards’ requirements.

  • Addressing all types of food fraud and hazards that require a preventive control required under the Food Safety Modernization Act (FSMA).

  • Learn how to conduct an FFVA and develop mitigation strategies to protect against food fraud in this virtual, instructor-led workshop.

An email address is required for registration and to receive the login instructions.
Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.


You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who Should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.