« Food Safety

Food Allergen Control


Date Venue Days Price
17 Sep 2014Dublin1€ 395EnquireBook

Food Allergen Control

One Day Training Course 

Background

 

The traditional concept of dividing all food hazards into three groups; biological, chemical or physical is in need of revision as a fourth category, Allergens is becoming more of a concern to food retailers.  Section 5.2 of BRC – Issue 6 outlines controls for management of allergens and includes it as a Fundamental.  Failure to comply with a Fundamental as defined by BRC “will have serious repercussions on the integrity or safety of the product supplied”.  Mislabelling of allergens accounts for approximately half of all food recalls.

 

Food allergens and pathogenic organisms have the same potential consequence, they can both kill.  The policy adopted by many Food Business Operators over the past ten years has been to develop and implement control measures for pathogenic organisms i.e. CCPs, yet this may not be an appropriate means for controlling allergens.  To fully integrate allergen control measures into your food safety management system, all food business operators need to understand the fourteen allergens that must be labelled, as defined in legislation, if present in food products.

 

This training course is designed to take delegates through the allergens as defined in Directive 2003/89/EC (amending 2000/13EC) to gain a greater understanding  and to look at the existing and new control measures that may need to be implemented. 

Learning Outcomes

 

On successful completion of this training course, delegates should be able to:

 

  • Understand European allergen legislation
  • Understand the severity associated with each allergen
  • Ensure compliance with labelling requirements for allergenic foodstuffs
  • Undertake an allergen risk assessment
  • Design plant layout to meet allergen management requirements
  • Undertake cleaning and validation studies
  • Implement an allergen management programme 

Who Should Attend

 

  • General management who wish to acquire a broad knowledge of Food Safety issues
  • Quality Assurance / Technical and Production Personnel who have specific responsibilities for Food Safety as part of a HACCP Team
  • Catering Managers / Chefs who supervise food handlers
  • Retail fresh food managers
  • Engineering/Maintenance Personnel
  • Regulatory Personnel – Veterinary Inspector, Environmental Health Officer
  • Research & Development Personnel 

Course Programme

 

  • Course Introduction
  • Legislation – Directive 2003/89/EC, 2007/68/EC
  • Food allergies and intolerance
  • Allergen risk assessment process
  • Supply Chain Operatives / Manufacturing
  • Allergen risk communications
  • Cleaning & Validation
  • Allergen labelling
  • Ten-point allergen improvement plan 

Course Tutor

Industrial Management Systems

Testimonials

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Course Times

9.00am - 5.00pm

Public Course Cost

€395 (includes course documentation, lunch and refreshments)

In-House Courses

For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual

Delegates will receive a very comprehensive course manual.

Rev 3