Vocabulary and Objective


Allergen – a protein that causes the body’s immune system to react. Allergic reactions vary in severity from mild symptoms involving hives and lip swelling to severe, life-threatening symptoms, often called anaphylaxis.

Cross-contact – a condition when one food comes into contact with another food and their proteins mix, potentially causing reactions in people with food allergies.

Verification – action taken to determine that a control is operating as intended. 


In this lesson you will learn about Allergen Process Preventive Controls, including how to prevent cross-contact between foods that may have an allergen and foods that do not. You will also learn about the need for labeling to inform consumers if your food contains an allergen.