Nutrition and dietetics online course - nutrition

Syllabus:

INTRODUCTION TO THE ALLERGEN COURSE:

• Introduction

ADVERSE REACTIONS TO FOOD:

• Types of adverse reactions to food

• Food allergies

• Allergens

• Classification of allergies

• Non-allergic reactions to foods

• Most common symptoms of allergies

DIAGNOSIS AND TREATMENT:

• Diagnosis of allergies, first stage

• Diagnosis of allergies, second stage

• Diagnosis of allergies, third stage

• Treatment of allergies

ALLERGENS IN FOODS:

• Allergens in eggs

• Allergens in milk

• Allergens in fish

• Allergens in shellfish

• Allergenic in anisakis

• Allergens in legumes

• Allergens in cereals

• Allergens in vegetables and fruits

• Allergens in nuts

• Allergens in other products and ingredients

allergens in natural rubber:

• Characteristics

• Frequently used objects elaborated with latex

• People exposed to higher risks due to the use of latex

• Indications for the treatment of allergies due to contact with latex

RISK MANAGEMENT PROCEDURES:

• General

• Human Resources

• Risk management of suppliers

• Handling of raw materials in the production process

• Technical equipment and design of work areas

• Production process

• Consumer information

• Changes due to reforms or development of new products

• Records and document system

Hazard Analysis and Critical Control Points [HACCP]:

• Generalities

• Characterization of risks due to the presence of allergens

• Steps to perform risk characterization

• Recognize potential allergens present in the facility

• Identify all possible cross-contacts

• Assessment of the problems detected

• Evaluate the hazards of allergens and cross-contacts

• Evaluate control measures

• Assess consumer communication requirements

• Personnel risk analysis

• Risk analysis of raw materials

• Production risk analysis

• Packaging risk analysis

application of analytical techniques:

• General

• Laboratory conditions

• Requirements for food matrices

• Sampling aspects

• Use of technology according to purpose

• Enzyme-linked immunosorbent assay [Elisa assay]

• Lateral Flow Device [Test Strip]

• DNA detection methods

• Mass Spectrometry

CLEANING OF FOOD PROCESSING AREAS:

• Features

• Requirements for effective cleaning

• Wet cleaning

• Dry cleaning

• Dredge cleaning

• Review and control of cleaning activity

• Validation of cleaning actions

• Elements for developing a validation study plan

• Physical validation requirements

• Analytical validation requirements

FOOD LABELING:

• General labeling requirements

• European Regulation No. 1169/2011

• Article 9.1 [C] List of mandatory particulars

• Article 21 Labeling of allergenic substances

• Article 36.3[A] Voluntary labeling ["may contain"]

• Article 44 Labeling of allergens in non-prepackaged foods

• ANNEX II: Allergenic or intolerance-causing foods

• Aspects of Regulation [EC] No. 41/2009

• Aspects of Directive 2009/39/EC

• Aspects of regulation [EU] No. 1169-2011

ACTIONS OF WORKERS IN THE INDUSTRY:

• Allergen Risk Management Actions

GENERAL RULES TO PREVENT COVID:

• Personal hygiene rules

• Rules for the hygiene of work areas

• Rules for the organization of the production process

• Article 21 Labeling of allergenic substances

• Protocol for the care of persons with symptoms [COVID]

• Protocol for the detection of a case in the establishment.

• Measures for the protection of common areas

• Measures for protection in commercial areas

• Measures to maintain required levels of supplies

EXTRA DOCUMENTATION:

• Final documentation