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.