An allergen awareness course for food manufacturers
Next course 18th June 2008
Details of the next Achieving Effective Allergen Control course (PDF)
Lack of achieving effective allergen control is currently a major source of product recalls in the UK - which can have significant cost and Brand reputation implications.
The health implications for those affected by allergens are serious.
The new BRC Global Food Standard also has more emphasis on Allergen risk assessment and control.
This course will unravel the complexities of allergen management and provide you with tools to health-check your own operation.
Up-to-date information on the key aspects of allergen control for Food Manufacturers will be simply explained.
Course content:
- What are Food Allergens and why should we worry?
- The requirements of food allergen legislation.
- Allergen Risk Assessment principles to identify controls.
- Supply Chain operations - are you in control?
- "May contain" labelling - including worked examples. **
- Managing label claims including e.g. "free from", "gluten free".
** Delegates are encouraged to bring a couple of their product labels to the training day, in particular any precautionary labelling such as "may contain", "made on a line" for review.
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The course will be presented by Chris Hodge, an acknowledged expert in allergen Regulatory management and Industry control practices. Chris provided technical advice to the Food Standards Agency into the development of industry voluntary "Guidance on Allergen Management and Consumer Information (published by FSA, July 2006). Chris is currently the Chair of the Food and Drink Federation Allergen Steering Group.
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Previous course comments:
- Excellent course, well presented and very knowledgeble presenter.
- I started from a position of knowing nothing about allergens and now I could at least comment and discuss this with my customers.
- It was a real eye opener to the various allergens that are a problem and have prepared me to tackle then in our business.
- Feel confident to go ahead and sort out allergens at work
- Very informative course, excellently presented.
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Managing Food Allergens for Caterers
This course half day course covers the following topics:
- Session 1: Food allergies and symptoms
- Session 2: Which foods are involved?
- Session 3: Allergen management and Risk Assessment
- Session 4: Best Practice to manage allergens
This course is run on demand in-house call 01257 254 999 for details.
Cannot attend an open course?
The ALLSAFE Managing Food Allergens distance learning course is now available
- £50 + post & VAT - including exam |
