Allergen Cleaning, Validation & Preventative Risk Management
Allergens are now a Class I Recall by the FDA (Food & Drug Administration), considered an adulterant in foods. It is the largest area for recalls in the US and growing at a staggering rate. Anyone wanting to know how to approach, improve or review their Allergen Management Program should participant to understand the latest information for Best Practice preventative controls. Important elements will include:Allergen Landscape 2018Designing Allergen ProgramRisk AssessmentValidation EssentialsVerification and Monitoring ProgramsCleaning ApproachesQualitative TestingTesting Methods and Evaluating LabsRobust Allergen Control PlanAreas CoveredFood Allergy Recap Regulatory landscape & evolving customer expectationsAllergen risk assessment; manage or label?Cleaning validation, verification, and monitoringTesting for allergens; some do’s and don’ts Principles of allergen controlInsights into allergen controlCourse Level - Basic/FundamentalWho Should Attend Food Safety Teams, PCQI’s, Front Line Supervisors, Leads and Management, HACCP/HARPC Team, Sanitation Team, Quality Control Team, Operations Management, Leadership Teams, Sanitation Leads & Management, Food Developers.Why Should You Attend The course will provide the latest insight for World Class Allergen Minimization Program. A three-layered approach to Allergen Management will be described, with latest approaches for cleaning, Validation, monitoring, and Preventative Controls now required under FSMA (Food Safety Modernization Act) to incorporate in your Food Safety Plan. Insights for testing, laboratory review as well as cleaning practices will be covered. Participants will take away comprehensive knowledge of how to set up a robust Allergen Control Plan.
Single
Allergens are now a Class I Recall by the FDA (Food & Drug Administration), considered an adulterant in foods. It is the largest area for recalls in the US and growing at a staggering rate. Anyone wanting to know how to approach, improve or review their Allergen Management Program should participant to understand the latest information for Best Practice preventative controls. Important elements will include:
- Allergen Landscape 2018
- Designing Allergen Program
- Risk Assessment
- Validation Essentials
- Verification and Monitoring Programs
- Cleaning Approaches
- Qualitative Testing
- Testing Methods and Evaluating Labs
- Robust Allergen Control Plan
Areas Covered
- Food Allergy Recap
- Regulatory landscape & evolving customer expectations
- Allergen risk assessment; manage or label?
- Cleaning validation, verification, and monitoring
- Testing for allergens; some do’s and don’ts
- Principles of allergen control
- Insights into allergen control
Course Level - Basic/Fundamental
Who Should Attend
Food Safety Teams, PCQI’s, Front Line Supervisors, Leads and Management, HACCP/HARPC Team, Sanitation Team, Quality Control Team, Operations Management, Leadership Teams, Sanitation Leads & Management, Food Developers.
Why Should You Attend
The course will provide the latest insight for World Class Allergen Minimization Program. A three-layered approach to Allergen Management will be described, with latest approaches for cleaning, Validation, monitoring, and Preventative Controls now required under FSMA (Food Safety Modernization Act) to incorporate in your Food Safety Plan. Insights for testing, laboratory review as well as cleaning practices will be covered. Participants will take away comprehensive knowledge of how to set up a robust Allergen Control Plan.