Food Allergens: Regulations, Risks and Controls
Valid from: October 29, 2010 12:00PM -
January 1, 2017 01:00PM
This online course will feature live virtual Q&A sessions with content experts later in 2012. Check back for dates and times. Currently this course is available as self-study.
• Learn the implications of current regulations and standards on product development, food processing and manufacturing.
• Identify allergen control practices to detect and avoid contamination.
• Examine the progress and concerns associated with GMOs and allergenicity.
• Product Developers
• Regulatory Specialists
• Quality Control/Quality Assurance
• Food Processors
• Food Manufacturers
• Food Inspectors
• Food Safety Personnel
• Sales & Marketing
• Food Service/Retail
Learning Level: Introductory to Intermediate
Mechanisms of allergenicity
Why are allergens important? This module will provide an overview of how allergens affect the body and will explore new learnings in food allergens including the latest information and new technologies to help in controlling food allergens.
Food Allergen Regulations
The 8 big allergens will be reviewed along with new disclosures and FAO/WHO/Codex guidelines. Allergen labeling requirements and new laws will be detailed as well as legal ramifications for allergen mislabeling or product contamination. Recalls and the use of the Reportable Food Registry will provide learners with examples of how recalls have been managed and the regulations and guidelines to be followed to help avoid recalls.
Risk in global food supply will also be discussed including the mislabeling of products and how to identify allergens in imported products.
Allergen Control in Food Processing
Allergen control procedures will be examined, from receiving all the way through shipping including segregation and scheduling. Detection methods and cleaning and sanitation program verification will give learners best practices for implementation if control programs in their own environments. Labeling control in manufacturing plants will also be covered including storage, use on the line, scanning and verification of changing of packaging materials.
This module will provide techniques to motivate food managers and employees to incorporate allergen sensitivity and adhere to processing requirements and guidelines.
Communication to Consumers
How do you handle consumer inquiries? Do your customer service/call center employees have the information they need when talking with customers. Best practices will be presented on training programs and how to employees should handle consumer inquiries regarding allergens, including questions employees should ask and follow up procedures.
SAGE Food Safety Consultants, LLC
Robert Gravani, Ph.D.
Professor of Food Science
Christine Bruhn, Ph.D.
University of California Davis