Food Allergen & Intolerance Management

Description

***From July onwards, SGS also provide e-certificate and e-document (e-document will be provided for In-house training only). This enables leaners to be free from certificate loss, to reduce storage space, and ultimately to be environmental-friendly to which SGS’s current policy is attached.***

The course involves a balance of theory presentations and handling tools focusing on exercising communication and team management skills and skills of analysis and logic. By the end of the course delegates will have sufficient knowledge and experience to undertake the handling of food allergen cross-contamination which can be applied for the food manufacturing.

Objectives

This course aims to provide the general knowledge of food allergens which now has an important role in the food industry export.  The course involves a balance of theory presentations and handling tools focusing on exercising communication and team management skills and skills of analysis and logic. By the end of the course delegates will have sufficient knowledge and experience to undertake the handling of food allergen cross-contamination which can be applied for the food manufacturing.

Audience

• Anyone who is familiar and/or has some knowledge of the Food Safety Management Systems.

• Persons who will be responsible for conducting Food Safety Management Systems.

• Managers who work for organizations required to meet Food Safety Management Systems.

• Persons responsible for auditing suppliers / vendors

• Quality Management Representative, Coordinator, Steering committee of Food Safety Management Systems.