Allergen Management in Food Plants
Control allergens across the plant: risk assessment, segregation, cleaning validation and correct labelling.
At a glance
- 1 day
Who it's for
- Food safety and QA teams
- Production supervisors
- Hygiene and sanitation staff
Learning objectives
- Identify allergen risks in your plant
- Segregate and schedule production
- Validate cleaning for allergens
- Label products correctly
Detailed content
- Major allergens
- Cross-contact
- Risk assessment
- Storage and handling
- Production sequencing
- Rework control
- Cleaning methods
- Swab testing
- Validation records
- Label review
- Precautionary labelling
- Recall readiness
Day-by-day agenda
A typical schedule. In-company versions are tailored to your processes, data and timing.
- Allergen risks
- Segregation
- Cleaning validation
- Labelling
- Case study, action plans and course assessment
Practice, tools and assessment
Hands-on practice
- Build a HACCP plan for one product: flow diagram, hazards, CCPs, limits
- PRP/GMP inspection walk with nonconformity reporting
- Traceability and mock-recall exercise
- Mock regulatory inspection of a GMP area
Tools and templates you keep
- HACCP plan worksheets (hazard analysis, CCP decision tree)
- PRP/GMP inspection checklist
- Mock-recall record
- Deviation, CAPA and change-control forms
How learning is assessed
- Pre- and post-course knowledge check
- Assessment of practical exercises by the trainer
- Action plan reviewed at the end of the course
Built on these standards and bodies of knowledge
- Codex Alimentarius CXC 1-1969 (General Principles of Food Hygiene, 2022)
- ISO 22000:2018 and FSSC 22000 v6
- BRCGS Food Safety Issue 9 / IFS Food 8
Certificate
Participants who complete the program and its assessment receive a certificate from The Excellence Center, which can be verified online.
New in our 2026 portfolio — tell us your dates and we will confirm the trainer and schedule.
How it is delivered
- Public courses in Cairo, in-company programs and live online training
- Practical exercises, case studies and examples from your sector
- Can also run as Train & Stay in Sharm El Sheikh, Hurghada or Cairo
Frequently asked questions
How long is Allergen Management in Food Plants?
The program runs 1 day. In-company versions can be adapted to your needs.
Is the course taught in Arabic or English?
Sessions are usually delivered in Arabic with English technical terms and materials. Full English delivery is available for in-company groups.
Can you run it inside our company?
Yes. In-company programs use exercises built on your own processes. Tell us the group size and preferred timing and we will send a proposal.
Will I receive a certificate?
Participants who complete the program and its assessment receive a certificate from The Excellence Center, which can be verified online.
More programs in this field
- HACCP and Food Safety Risk Analysis
- ASQ CPGP – Certified Pharmaceutical GMP Professional (Exam Preparation)15 days
- GMP Auditor Training for Quality Systems2 days
- GMP for Medical Devices (ISO 13485)2 days
- GMP for Pharmaceutical Facilities, Equipment & Utilities3 days
- GMP in Pharmaceutical Laboratories2 days
- Good Laboratory & Good Manufacturing Practices (GLP + GMP) Workshop5 days
- Good Manufacturing Practices (GMP) for the Pharmaceutical Industry5 days
- Pharmaceutical Clean Rooms & HVAC: Design, Qualification and Monitoring4 days
Get dates, fees and the full outline.
Tell us whether you are joining as an individual or planning a program for your team.