Ace That SQF Exam 2025 – Cook Up Your Certified Future!

The correct choice encompasses comprehensive training requirements that are critical for ensuring food safety in environments that handle allergens. Instructors must cover the entire spectrum of activities related to raw materials containing allergens, which includes:

- **Identifying allergens**: Staff must be trained to recognize what allergens are present in raw materials, their sources, and their potential impact on consumers, especially those with allergies.

- **Handling allergens**: Proper handling protocols are essential to prevent cross-contamination. This includes practices like using designated tools or utensils for allergenic products.

- **Storing allergens**: Staff needs to understand how to store allergenic materials appropriately to prevent accidental exposure to non-allergenic products. This could involve specific storage areas or containers.

- **Segregating allergens**: It is vital for staff to be trained in methods to keep allergenic materials separated from non-allergenic materials throughout the supply chain, ensuring a safe environment for all products.

Focusing solely on general safety protocols, allergen specifications, or emergency response measures does not provide a comprehensive approach to allergen management. While those aspects are important, they do not address the full scope of what is necessary for staff handling allergens, which is best achieved through inclusive and detailed training practices as outlined in the