To create support among production employees about the subject of allergens and what production employees can do themselves to prevent contamination, Instructiefilm Content Creations B.V. created this e-learning.
 
Experts predict that in the near future one in two newborns will have some form of allergy. This requires a careful production process and awareness of allergens among employees in the food industry. To create support among production employees, Instructiefilm has produced a film about allergen control.
 
Signing up and registering is very easy. After receiving your order you will receive a link from us. You forward this link to the employees you have selected for this e-learning. With this link your employees can create an account and the e-learning will be ready for them. The certificate will be sent automatically if the score is sufficient. 
 
This E-learning:
Show the consequences of an allergen in a food;
alerts employees to the presence of allergens;
shows rules and methods to prevent contamination with unwanted allergens;
reduces the chances of a recall;
contributes to a more careful working method, which better protects the health of your customers.
 
 
The e-learning is suitable as training material for employees in the food industry.
The e-learning is delivered by email through a link delivered.
 
Topics covered in the film are:
what do we mean by allergens;
which substances can cause allergies;
inspection upon receipt and storage
weighing raw materials;
the processing order;
cross-contamination;
order and cleanliness;
rework and return products;
cleaning;
packaging and labeling;
testing for allergens
 
The e-learning is delivered by email through a link delivered. 
The indicated rate applies per employee.
 
Simone Hertzberger, head of quality and product integrity Albert Heijn:
'Controlling allergens is a high priority. Both for the producer and the retailer. Simple working agreements can already lead to good results. By making employees aware of their role, contamination with allergens can be prevented. This film clearly shows how they can achieve that. Every food producing company should use this film in their training.'