Description
Allergens are macromolecules (normally proteins) involved in sensing and eliciting allergic reactions. Allergens should be managed to avoid their unintentional presence in products. It involves evaluation of the likelihood of allergen cross-contamination associated with every step of the food production process, from sourcing raw materials through to marketing of a finished product.
An essential ingredient to the success of any allergen management program is the training and supervision involved in the process. All staff need to be aware of how important their role is in protecting allergic consumers.
This training is designed for you to have a solid understanding of food allergen and intolerances, management of allergen risk and legislative and labeling requirements related to food allergen and intolerances.
Topics:
- Background of Allergen Management System (History, Benefits)
- Requirements of Allergen Management System
- Implementing Allergen Controls in the organization
This course is comprised of both interactive lectures and workshops.
Objectives
Upon completion of the course, you are expected to be able to:- Gain a thorough understanding of the Allergen Control elements and implementation requirements
- Describe the certification process and its requirements
- Appreciate the benefits of implementing Allergen Management in the organization
Audience
This course will be useful to staff and management involved in production or operations, quality, R&D, engineering, and other departments involved in food safety management. It is also relevant to those responsible for labeling. Prior knowledge and experience of Hazard Analysis and Critical Control Points (HACCP) is recommended for attending this course.
Classroom 2 Days
{9FE2803D-F52E-45FD-81BD-43EB49713F47}