Technical resources

Technical library

Resources to turn knowledge into sound decisions

Practical guides and materials to implement, assess and verify allergen management at every stage of the food chain. English overviews are available for each resource; the downloadable PDFs are currently in Spanish.

Featured resource

A comprehensive reference for the food industry

Start with the general guide if you need to design, review or strengthen a complete allergen-management system.

Implement · Comprehensive guide

Guide to Food Allergen Management in the Food Industry

A complete journey through management principles, cross-contact control, risk assessment, labelling and continual improvement.

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Ideal for

Food safety and quality leaders, technical teams, auditors and organisations needing a broad practical reference.

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Specialised materials

Choose the resource that fits your need

Three documents focused on key moments: preventing at the source, assessing quantitatively and verifying the system.

01Prevent at the source

Food allergen management in primary production

Risk identification and control in the early stages of the chain, from good practices to traceability.

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02Assess

Applied thresholds and calculations

Reference doses, exposure calculations and quantitative criteria to support evidence-based decisions.

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03Verify

Allergen audit checklist

A structured checklist to review controls, documentation, operational practices and improvement opportunities.

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Choosing a resource

Where should you start?

I need a complete systemChoose the comprehensive food-industry guide.
I work at the sourceUse the practical guide for primary production.
I need to assess exposureUse the thresholds and calculations guide.
I want to audit controlsUse the verification checklist.
From resource to pathway

Move forward in your work setting

Each pathway connects knowledge, self-assessment, implementation and verification to help you apply these resources in a specific context.

Primary production

Prevent at the source

Combine the primary-production guide with an assessment of practices, traceability and controls from the earliest stages of the food chain.

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Food industry

Strengthen the management programme

Combine the comprehensive guide, calculations and checklist with a sequence for assessing, implementing and verifying controls.

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Food service

Inform, prepare and respond

Apply guidance on communication, cross-contact prevention and safe responses in restaurants, cafeterias and catering.

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Integrated Allergen Management CentreFind foundations and organised resources to understand, assess, implement and verify.
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Keep moving forward

From document to practice

Complement these materials with calculation tools, training and technical support.

Tools Apply calculations and risk-assessment criteria. QualiFood Academy Develop concepts further with application-oriented training. Contact Ask about training or support for your organisation.
Evidence-based management

Need to bring these resources into your organisation?

We can help you turn technical recommendations into criteria, controls and practices tailored to your setting.

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