Food Allergen Management and Risk Assessment

FOOD ALLERGEN RISK ASSESSMENT

AND MANAGEMENT

A Two Day Course

Course Outline

For

Food industry personnel with responsibilities for implementing and maintaining systems for the risk assessment and management of food allergens in a manufacturing environment.

Purpose

To provide course members with the knowledge and skills required for the effective control of allergens in a food manufacturing organisation.

Content

  • An introduction to food allergies

    • Causes of food allergies

    • Symptoms

    • Key allergens

    • Prevalence

  • Business impact

  • Legal requirements for allergen labelling and control

  • Risk assessment and controls

  • Risk management

  • Management awareness

  • Raw materials (supplier assurance)

  • Products (design and formulation)

  • Production processes (rework, scheduling)

  • Premises and equipment

  • Cleaning

  • Validation and testing

  • Training

  • Verification systems

  • Management reviews

Tailoring

Each course is tailored to the specific requirements of the client and includes practical allergen risk assessment and control identification for the company’s products and processes.

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