Food allergens present serious risks for consumers and managing them correctly is essential in any food processing or handling environment. This course covers the fundamental aspects of allergen control, including understanding what allergens are, identifying allergens within the food supply chain, and preventing cross-contact during manufacturing. Additionally, it emphasizes the importance of thorough cleaning and proper food labeling to protect consumers with allergies. By the end of this course, you will be able to effectively mitigate allergen risks in food production.