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所在平台: Udemy |
课程主页: https://www.udemy.com/course/food-allergen-food-allergen-management/
课程评论：没有评论
课程名称：食品过敏原管理 课程概述： 该培训适用于食品供应链中各个环节的工作人员，不仅限于生产者的知晓，考虑到了整个食品链。课程不涵盖消费者意识部分的复杂医学内容，而是专注于与食品过敏原相关的内容，这在健康与健身程序及食品安全中是一个非常热门的话题。 课程的主要设计目标是为那些希望在食品和包装制造行业管理过敏原项目的人士提供培训。很多食品及包装行业的员工对过敏原的理解仍然片面，他们往往把过敏原与尘埃和花粉过敏混为一谈。过敏原管理是全球标签法规的核心要求，是各类食品安全管理标准（如IFS、BRC、FSSC 22000、ISO 22000、SQF等）的重要条款。 根据《食品企业经营者食品过敏原管理的操作规范》的更新，所有参与食品生产、加工、处理、分发和服务的人员都必须了解在过敏原管理中的角色及未声明食品过敏原对食品安全的影响。包括临时和维护人员在内的所有相关人员都应根据其工作职责接受专业的过敏原培训，以便他们能够有效地预防或减少过敏原交叉接触和标签错误的可能性。此外，培训计划需要定期审查，以确保内容的时效性和适用性。 课程内容包括但不限于以下方面： - 过敏原的一般意识，包括未声明过敏原对消费者的严重性及可能造成的健康后果。 - 识别食品供应链每个环节可能发生的过敏原交叉接触的概率及相应的预防措施和文档程序。 - 良好卫生实践（GHP），如适宜的着装、洗手及减少手与食物的接触以预防过敏原交叉接触。 - 设施和设备的卫生设计以防止或减少过敏原交叉接触。 - 清洁措施，包括清晰的清洁指示，强调其在防止过敏原交叉接触中的重要性。 - 重新加工材料的处理，以防止意外过敏原的混入。 - 废物管理与交叉接触预防措施。 - 生产线、设备间的潜在交叉接触情况及预防措施。 - 当怀疑存在过敏原交叉接触或标签错误时的纠正措施程序。 - 人员流动模式的管理，以防止过敏原转移。 - 设备的移动管理，以减少过敏原转移的可能性。 - 标签管理及对原材料、半成品和成品中过敏原存在的意识。 - 过敏原信息的来源，如供应商规格和审计记录。 为了提高员工的过敏原管理意识，建议配合进行“员工卫生培训”，该培训覆盖基本信息并致力于提升制造现场的过敏原管理认知。
The training can be used by anyone working at any point in the food chain. It is not designed only for producer awareness, also considered all food chain. Consumer awareness section is so simple and medical side has not covered.Allergen topic is very popular topic for health and fitness programme and food safety programme. There are two different disciplines for allergen. One side is from health care, another side is diet and safety. We are dealing only with food allergens. This course is designed for whom want to manage allergen program in food and packaging manufacturer.The reason we wanted to prepare this training is that when we ask the employees in food and packaging businesses about allergen, they still talk about dust and pollen allergy.Allergen management is the core requirement on labelling regulation in the world as an pre-requiste programme and key clauses on all food safety management standards (IFS, BRC, FSSC 22000, ISO 22000, SQF, AIB etc).Code of Practice on Food Allergen Management for Food Business Operators has been updated and it requires that All personnel involved in the production, manufacture, preparation, handling, distribution, retail and service of foods should understand their role in allergen management and the food safety implications of the presence of undeclared food allergens. This includes temporary and maintenance personnel."All relevant personnel in a food business should receive food allergen training as appropriate to their job responsibilities, so they can contribute to the measures needed to prevent or minimise the likelihood of allergen cross-contact and labelling errors. Training programmes should be reviewed regularly to ensure they are up to date and appropriate. All appropriate personnel should be encouraged to report and/or take immediate action, if any labelling errors or an undeclared allergen is suspected. Training programs should include, as appropriate to the person's duties: general allergen awareness, including the serious nature and possible health consequences of the unintended or undeclared presence of allergens in products from a consumer perspective; awareness of the likelihood of allergen cross-contact identified at each stage of the food supply chain, and the preventive measures and documentation procedures applicable in the food business; GHPs, for example, appropriate clothing, hand washing, and minimizing hand contact with foods to prevent or minimise allergen cross-contact; hygienic design of facilities and equipment to prevent or minimise allergen cross-contact; cleaning of premises, equipment and tools, including clear between-product cleaning instructions, and its importance in preventing or minimising allergen cross-contact; handling of rework materials to prevent or minimise unintended allergens from being incorporated into a food; waste management, for example how waste should be handled to prevent or minimise allergen cross-contact; situations where potential allergen cross-contact can occur between products, production lines or equipment, and prevention measures; procedures for corrective actions when allergen cross-contact or labelling errors are suspected; procedures for managing people traffic patterns around the site to prevent or minimise allergen transfer from one area to another, for example people changing production line or site, movement to the canteen/break room and of visitors; equipment movement around the site, for example, maintenance tools, carts, food trays, etc. to prevent or minimise allergen transfer from one area to another; labelling and the awareness of allergen presence in raw materials, semi-finished goods and finished products; and sources of allergen information, e.g. supplier specifications, supplier audit records"Source: CXC 80-2020 Code of Practice on Food Allergen Management for Food Business OperatorsTo train your staff about allergen, we recommend our training for "Hygiene for staff". It covers very basic information. And try to give awareness about allergen management on manufacturer site.
