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Dealing with Allergens in Food Processing and Handling Environments
Dealing with Allergens in Food Processing and Handling Environments

Course Overview

Dealing with Allergens in Food Processing and Handling Environments trains food teams to prevent allergen contamination. The 45 to 60 minute course covers major allergens, cross-contact, labeling, sanitation, ingredient storage and control failures.

  • Covers what food allergens are, why they are dangerous and which major allergens FALCPA identifies in food.
  • Reviews cross-contact, cross-contamination, allergen labels, cleaning and sanitation practices in plants.
  • Fits line workers, packaging staff, sanitation crews, QA teams, ingredient handlers and food plant new hires.
  • 45-60 minutes, self-paced
  • Instant certificate
  • Mobile friendly
$19.95

Per seat. One-time payment, no subscription.

− +

30-day satisfaction guarantee. No hidden fees.

Need A Business Account?Volume discounts for teams of 5 or more.

Everything You Need to Know
About This Course

  • What food allergens are
  • Major allergens (FALCPA)
  • Cross-contact and cross-contamination
  • Allergen labeling requirements
  • Cleaning and sanitation practices
  • Ingredient receiving and storage
  • Responding to allergen control failures

Course Duration45-60 minutes
Format100% online, narrated with photos, video, and interactivity
Passing Score70% on final exam
CertificatePersonalized certificate, printable immediately upon passing
LanguagesEnglish
Device CompatibilityDesktop, tablet, and smartphone
ProgressProgress saved automatically, stop and restart without losing your place
AcceptedOur courses meet federal standards, but state requirements may vary. Please verify before purchase.
ProviderMARCOM (in partnership with eTraining)

Find out if this training applies to your role, your job site, or your employer's compliance requirements, and whether it matches the certification you need.

  • Food processing line workers and machine operators
  • Food packaging and labeling personnel
  • Quality assurance and quality control staff in food facilities
  • Sanitation and cleaning crews in food processing plants
  • Supervisors and managers in food production
  • Receiving and ingredient handling personnel
  • Food safety team members and HACCP coordinators
  • New hires in food processing and handling operations

Employers across a wide range of industries use this course to meet federal, state, and site-specific safety training requirements for their workforce.

  • Food processing and manufacturing plants
  • Bakeries and snack food production
  • Dairy processing and bottling operations
  • Meat, poultry, and seafood processing
  • Confectionery and candy manufacturing
  • Beverage manufacturing
  • Food packaging and co-packing operations
  • Ingredient supply and distribution

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Frequently Asked Questions

Everything you need to know about the Dealing with Allergens in Food Processing and Handling Environments.

Yes. Upon passing the final exam with a score of 70% or higher, you can immediately print a certificate of completion. This certificate serves as proof of training for your employer.

Yes. The course is accessible on desktop computers, laptops, tablets, and smartphones. Progress saves automatically on the same device, so you can stop and resume where you left off.

   The Dealing with Allergens course is an online training program that teaches food industry employees how to identify, manage, and prevent allergen contamination during food processing and handling. The course covers the major food allergens, how cross-contact occurs, labeling requirements, cleaning and sanitation procedures, and what to do if an allergen control failure occurs.

   This course is designed for employees who work in food processing and handling environments where allergen management is a concern. It is appropriate for line workers, packaging staff, sanitation crews, quality assurance personnel, ingredient handlers, supervisors, and anyone involved in producing, packaging, or handling food products.

   The course takes approximately 45 to 60 minutes to complete. It is fully self-paced, so you can pause and resume at your convenience. You have 6 months from enrollment to finish. Progress saves automatically on the same device.

  The course covers what food allergens are and why they are dangerous, the major food allergens identified by the Food Allergen Labeling and Consumer Protection Act (FALCPA), how cross-contact and cross-contamination occur, allergen labeling requirements, cleaning and sanitation procedures to prevent cross-contact, ingredient receiving and storage practices, and what to do if an allergen control failure occurs.

Under the Food Allergen Labeling and Consumer Protection Act (FALCPA) and its 2023 update (FASTER Act), the nine major food allergens in the United States are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.

   The course is currently offered in English. Check eTraining’s course catalog for updates on Spanish-language availability or reach out to us at info@etraintoday.com. 

Better Training. Better Outcomes.

Fifteen years, 200,000+ professionals certified, and a completion rate roughly double the industry average.

OSHA citation printed on every certificate

Your employer and site safety officer can verify compliance at a glance, with no phone calls and no lookups.

No setup. No LMS. Training in minutes.

Pay once, get instant access. No account setup, no downloads, no IT involvement. Works in any browser.

Built for field workers, not classrooms

Grounded in real jobsite operations. Scenarios reflect the work your crew actually does.

Trusted by safety managers & contractors

Used by EHS managers, general contractors and federal site supervisors to keep crews certified on time.

200,000+
Professionals certified
87%
Completion rate (industry avg <45%)
10M+
Hours of training delivered
15
Years in business

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