Food Allergens: Regulations, Risks and Controls

- Available
Valid from: October 29, 2010 12:00PM - January 1, 2017 01:00PM

This course will review the importance of allergens and the latest information and technologies for identification and control practices.  Global regulations and the risk in the global food supply, along with new disclosures will be examined, as well as allergen labeling requirements and ramifications.  Detection methods, cleaning and sanitation, and labeling control in plants are just some of the practices to be covered.  Best practices in managing communication to consumers will also be presented.

Course Objectives: 

• 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.

Intended Audience:
• Product Developers
• R&D
• Nutrition
• Regulatory Specialists
• Quality Control/Quality Assurance
• Food Processors
• Food Manufacturers
• Dieticians
• Food Inspectors
• Food Safety Personnel
• Sales & Marketing
• Food Service/Retail

Learning Level: Introductory to Intermediate

Course Modules:

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.

Plant Management
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.

Course Faculty:

Gale Prince
SAGE Food Safety Consultants, LLC

Robert Gravani, Ph.D.
Professor of Food Science
Cornell University

Michael Kearns
QA Manager
Shearer’s Foods

Christine Bruhn, Ph.D.
University of California Davis

List Price:$500.00
Member Price:$400.00


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