About this course
Allergen Awareness teaches employees to identify the FDA's nine major food allergens — milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame — and to understand the practices that prevent undeclared allergens from reaching consumers. The course covers cross-contact (the unintentional transfer of an allergen from one food to another), proper cleaning and changeover procedures, and why label accuracy is non-negotiable.
The original eight major allergens were established by the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004. Sesame became the ninth major allergen when the FASTER Act was signed into law in April 2021, with FDA labeling and manufacturing requirements for sesame taking effect January 1, 2023. Collectively, these nine allergens are responsible for the large majority of food allergic reactions in the U.S., and undeclared allergens remain one of the leading causes of FDA food recalls, making allergen control a direct food safety and legal compliance issue, not just a labeling detail.
This course applies to all employees, particularly those in production, packaging, sanitation, and formulation roles where cross-contact risk and label accuracy are directly controlled by day-to-day decisions.
After completing this course, learners will be able to name the nine major allergens, describe how cross-contact happens and how to prevent it, understand the importance of dedicated equipment, sequencing, and cleaning validation, and recognize why label claims must always match the actual formulation and line history of a product.
Topics covered
- The FDA's nine major food allergens
- Cross-contact vs. cross-contamination
- Changeover, scheduling, and cleaning controls
- Label verification and accuracy
- Employee responsibilities and reporting
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