Food allergens are a critical food safety topic for many individuals in the food manufacturing industry. The objectives of this course are to increase participant awareness of: (1) the definitions, mechanisms, and causes of food allergies, (2) the labeling regulations applicable to food allergens, and (3) the methods used for food allergen analysis. The course consists of three submodules addressing each of these topics. The entire course is expected to take approximately 4 hours to complete.