{"id":89289,"date":"2026-10-20T20:41:30","date_gmt":"2026-10-20T18:41:30","guid":{"rendered":"https:\/\/praxistrainings-lms.de\/?post_type=glossary&p=89289"},"modified":"2026-11-06T05:23:54","modified_gmt":"2026-11-06T04:23:54","slug":"allergenmanagement","status":"publish","type":"glossary","link":"https:\/\/praxistrainings-lms.de\/en\/glossar\/allergenmanagement\/","title":{"rendered":"allergen management"},"content":{"rendered":"

allergen management<\/strong> This encompasses all measures a food business takes to ensure that allergens are correctly labelled and that unintentional cross-contamination is avoided as far as possible. The legally relevant regulation is the Food Information Regulation (EU No. 1169\/2011), Annex II of which contains the 14 main allergens<\/strong> These are labels that must be marked \u2013 even for loose goods, for example in the gastronomy<\/a>. Our [document\/section] covers the labeling rules in detail. Food labeling training<\/a>.<\/p>\n

Effective allergen management begins with an allergen matrix of all raw materials and products. This is followed by a risk assessment of potential cross-contacts, measures for storage, production planning, and... cleaning<\/a> (including Cleaning validation<\/a>), supplier management, labeling verification, and employee training \u2013 for those responsible, for example, with the Allergen management training<\/a>, for production teams with the E-learning allergen training<\/a>.<\/p>\n

The labeling of traces ("may contain...") is not regulated by law and should only be done based on a sound risk assessment. Answers to frequently asked questions can be found in our [link to FAQ]. Webinar Allergen FAQ<\/a>.<\/p>\n

Further offers<\/h3>\n