food-allergen-programs-current-trends-technologies-and-risk-mitigation

Food Allergen Programs-Current Trends, Technologies and Risk Mitigation

On Demand

  • 60 minutes
  • 0 Day Left
     Jan 15, 2019
  •   12:00 PM - 01:00 PM ET
    09:00 AM - 10:00 AM PT

An Allergen Control Plan is a critical component in your product safety initiatives. Your Allergen Control Plan is your company’s written document regarding the storage, handling, processing, packaging, and identification of allergenic foods and ingredients. Your Allergen Control Plan must be implemented, audited, enforced and updated continually. Every time you make a change in a process or a product, assess your plan and update as needed. 

Every time you hire a new employee or change the responsibilities of an employee, make certain they understand their role in the Allergen Control Plan through documented training. Every time you begin working with a new supplier, evaluate their Allergen Control plan and change yours as needed. If you change or add locations, a new Allergen Control Plan should be developed specifically for that location.

In this webinar join expert speaker Michael Brodsky, where she will discuss the technologies and practices that enhance an allergen program and it’s supporting programs like GMP, HACCP and sanitation.

Session Highlights:

  • Sources of Allergens

  • Allergen Control Team

  • Risk Assessment and Mitigation Strategies

  • Product Design (Research and Development)

  • Receiving, Storage, Handling and Processing

  • Supplier Control Programs for Ingredients and Labels

  • Maintenance and engineering

  • Validated Allergen Cleaning Program

  • Staff Training and Education 

Why You Should Attend: 

An Allergen Control Plan is about protecting the health and confidence of consumers. But it is also about protecting the financial health and reputation of your company. We will explore some of the specific technologies and practices that enhance an allergen program along with it's supporting program s- GMP, HACCP, and Sanitation. We will focus on technical studies of allergens and the latest information potentially driving legislation. Finally, to give some perspective to risk, we will review current trends and recalls. 

Who Should Attend: 

  • Food manufacturing employees at all levels, especially maintenance, operators and their contractors

  • Specification developers of new and existing products

  • Auditors who review facilities quality assurance programs

  • Customers who want to understand best practices that they should require of their suppliers will benefit

  • Executives will understand the key benefits of allocating resources toward these programs and will be able communicate the market edge it gives them to their customers and shareholders.


*You may ask your Question directly to our expert during the Q&A session. 

** You can buy On-Demand and view it as per your convenience.

Michael  Brodsky

Michael Brodsky

Michael has been an Environmental Microbiologist for more than 45 years. He is a Past President of the International Association for Food Protection (IAFP), the Ontario Food Protection Association (OFPA), and AOAC International. He serves as Co-Chair for the AOAC Expert Review Committee for Microbiology; as a scientific reviewer in Microbiology for the AOAC Official Methods of Analysis; and the AOAC Research Institute. He is a reviewer for Standard Methods for the Examination of Water and Wastewater and a chapter editor on QA for the Compendium of Methods in Microbiology. Michael is also certified by Exemplar Global as a technical assessor in microbiology for the Standards Council of Canada (SCC) and a lead auditor/assessor for the Canadian Association for Laboratory Accreditation (CALA).

No Reviews Found

Want to attend in a Group? Call 844-810-1151 and Save upto 50%

  • $164.00

  • $164.00

  • $164.00

  • $259.00

  • $259.00

  • $259.00

  • $309.00

  • Total : $00.00

Share this course with a friend
           

Newsletter

Get Notified about News, Webinars, Community & More