Allergens are all substances that are able to trigger an allergic reaction by activating the immune system. How should allergens that occur in food be evaluated? When is an allergy present and how are so-called “intolerances” to be classified? The precautions that food companies have to take in practice for successful allergen management are constantly being adapted to scientific findings. In addition, consumers must be informed about allergenic ingredients in a food. You can find out how to implement this in a legally compliant manner in the LVA seminar “Allergen Management”. The LVA seminar illuminates the topic from all aspects relevant to food production. A detailed introduction to food allergens in the health context is followed by an overview of the legally required allergen labeling. The required risk management and trace declaration is explained. How allergens are detected with analytical methods and how trace detection is carried out is reported. The conclusion is a practical excursion: Practical allergen management before the applicable food standards is brought closer. A workshop to develop solutions based on a practical task rounds off the program.