Скачать или смотреть Hidden Allergens in Food: What You Don’t See Can Hurt Someone

When it comes to food safety, it's not just about what you can taste; it's about what you might not even see. In this video, we go beyond the basics to explore lesser-known allergens and sensitivities like gluten, food dyes, and additives that can cause real harm. Whether you're preparing food in a manufacturing facility or working in food service, knowing how to recognize and label all potential allergens is crucial. We break down how these substances affect people, what regulations say about them, and why vigilance at every step, from labeling to sanitation, can literally save lives.

It’s not just the top 9 allergens that matter. This video highlights how the FDA protects consumers through clear labeling requirements for hidden allergens like FD&C Yellow No. 5, sulfites, and carmine. We talk about how simple oversights, shared equipment, cross-contact, and unclear labeling can have serious consequences. Let’s keep food safe for everyone, even those with rare or overlooked sensitivities. Because when you know better, you do better, and safety begins with awareness.

Key Course Highlights:

Recognize hidden food allergens beyond the Top 9

Learn FDA labeling rules for additives like Yellow No. 5 and carmine

Understand how gluten intolerance and celiac disease differ

Implement best practices to avoid cross-contamination

Protect vulnerable consumers through proper ingredient tracking and storage


The Food Safety: USDA Top 9 Allergens training doesn’t stop at just the top allergens; it covers additional substances that can cause serious food sensitivities. From sulfites in dried fruits to food dyes in beverages, and gluten in grains, this training dives into lesser-known risks. We’ll show you how labeling, sanitation, and smart workflows can prevent cross-contact, and how to follow FDA guidelines to keep everyone safe, from your customers to your coworkers.

You'll also gain practical tips on how to read and apply advisory labels like “may contain,” when to separate production lines, and how to manage storage to avoid accidental exposure. This training is ideal for food industry workers, QA teams, facility managers, and anyone committed to consumer safety.

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This course offers real-world tools that go beyond surface-level compliance. Whether you're managing production lines or reviewing ingredient labels, you'll leave with clarity on how to identify and control hidden allergens that pose real risks. Make sure no one has to guess what’s in their food.

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