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Validation of Cleaning: An Essential Tool to Remove Food Allergens
This webinar on cleaning validation for food allergens will provide guidance on how to develop and implement an effective cleaning validation plan, customized for specific scenarios, to ensure that the allergen is removed from the food processing line or equipment.
Why Should You Attend:
Very small amount of some allergens such as nuts can cause adverse reactions, including potentially fatal anaphylactic shock. Therefore where HACCP/allergen management plans identify cleaning as a prerequisite to ensure adequate removal of allergens, validation of cleaning regimes and on-going verification of compliance is required. This webinar will provide guidance on how to validate cleaning in terms of allergen removal and it is intended for use in all operations.
By attending this webinar you can understand the purpose of cleaning validation. The training session will focus on how to develop a cleaning validation plan related to food allergens, including the sequence of events likely to proceed in a cleaning validation plan, which can be tailored for specific situations. Participants will understand what to consider when choosing sampling and testing methods.
The session will provide useful example scenarios to demonstrate effective cleaning regime and non-effective cleaning regime depending on the acceptable level. On completion of the training, the participants will be able to develop and use a cleaning validation plan to demonstrate that a defined cleaning procedure is able to effectively and reproducibly remove the allergen from the specific food processing line or equipment. At the end of this webinar, the speaker will handle your specific questions related to the topic.
Areas covered in this webinar:
By attending, you will learn:
- Cleaning validation definition.
- List of common food allergens.
- Why validate cleaning regime to show allergen removal.
- Cleaning validation plan and its characteristics.
- What to sample (Final product, Flushes, Surfaces & Personnel, Rinse/wash waters and Air)
- Selecting the method of analysis.
- Data collation.
- Validation confirmation
Who Will Benefit:
Food processors and manufacturers
- Owner / Partner
- Food safety management team members
- VPs of operation and quality in food companies
- Hygiene Managers
- Catering Managers / Chefs who supervise food handlers
- Retail fresh food managers
- Professional responsible for validation protocols
- Local authority personnel (EHO)
- Food safety consultants and Quality system Auditors
Rotimi Toki , is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles.
Rotimi has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.
He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course.
Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.
ComplianceOnline would process/provide refund only if the Live Webinar has been cancelled. The attendee could choose between the recorded version of the webinar or refund for any cancelled webinar. Refunds will not be given to participants who do not show up for the webinar. On-Demand Recordings can be requested in exchange. Webinar may be cancelled due to lack of enrolment or unavoidable factors. Registrants will be notified 24hours in advance if a cancellation occurs."
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