This Allergen Control webinar/training will Identify allergens in raw materials and provide an brief overview of best practices for labeling allergens.
Allergen Control within the Food Manufacturing Industry is important and does not need to be difficult. It takes a concerted effort on behalf of the entire team to formulate, receive, store, schedule and label allergenic ingredients. Awareness across the industry has made this easier. However, with reported allergies increasing among Americans, control of the big 8 allergens (Peanuts, Tree nuts, Fish, Shellfish/Mollusks, Milk/Dairy, Wheat/Gluten, Soy and Eggs and makes good business sense).
Current GMP, HACCP and Sanitation programs can be enhanced to address potential cross contamination and segregation of allergens. Integrating better ingredient control, tool and equipment maintenance will address many of the opportunities for crossover of allergens.
Areas Covered in the seminar:
- Identifying allergens in raw materials.
- Formulating products without allergens.
- Segregating allergenic ingredients.
- Scheduling and Cleaning after production of allergenic ingredients.
- A brief overview of best practices for labeling allergens.
Who will benefit:
Food manufacturing employees at all levels will benefit from attending this webinar.
- Executives from Purchasing
- Quality Assurance or Control
- Operations or Production and Sanitation
- Customers who want to understand best practices that they should require of their suppliers will benefit
- Consultants and Auditors, responsible for assessment of supplier's quality programs or systems will find helpful information here
Instructor Profile:
Melinda Allen, is a Food Safety and Quality Consultant in the Food Industry. Her clients have included leaders in the field such as Burger King, Panda Express and Popeyes Louisiana Kitchen. Melinda has had a long and dedicated career of Quality Assurance and Food Safety leadership with companies such as YUM Brands and Quiznos.
