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Food Allergies and Sensitives - What's the Consumer to Know, What's the Food Processor to do?

Instructor: Kristina Lauzon
Product ID: 704568
  • Duration: 60 Min
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This training program on food allergen labelling requirements will define a food allergen, distinguish between labelling foods with "contains" and "may contain", "gluten free" labeling, and declarations of sulphites in foods. Food manufactures and processors have a responsibility to the consumer to declare all ingredients on their food label. From this webinar, it can be better understood what classification of foods are considered to be allergen ingredients (or have the potential to be) and are the responsibilities of the food manufacturer and processor under the FDA Food Labelling Guide for industry.

Why Should You Attend:

Food manufacturers and suppliers have a responsibility to their consumers that the ingredients on their labels are accurate as possible and not misleading to the consumer. Food allergens have the potential to be fatal in some instances. By understanding clearly what constitutes a food allergen and the importance of why it is necessary for food manufacturers and suppliers to declare all potential food allergens on their labels, the safety of the consumer is ensured by due diligence of the manufacturer.

The FDA has provided guidance for industry requirements for labelling of food products and these appendixes will be outlined in this webinar. In addition, the FDA has also proposed to allow some amount of gluten in foods to be labelled gluten free and the risks and benefits will be explained further in the webinar. The CFIA has outlined an allergen checklist for food suppliers and manufacturers and this checklist will be presented during the webinar as an alternative resource for food labelling of food products.

Areas Covered in the Webinar:

  • Food Allergens - What is a Food Allergy? Signs and Symptoms/Major Food Allergens
  • Food Allergy and Anaphalaxis Network
  • Food Allergen Labelling - "Contains" and "May Contain" Explained
  • "Gluten Free" Labelling - Defined
  • GMO Labelling - What are the Guidelines? Under Which Law are They Found?
  • What Does the Guidance for Industry (FDA Food Labelling Guide) Have to Say About Food Allergen Label Requirements?
  • Declaration of Sulphites on Food Labels -- Comparison Between USA and Canada
  • Allergen Checklist for Food Suppliers and Manufacturers

Who Will Benefit:

Food manufacturers and facilities responsible for the packaging/labelling food products will benefit from this training, including:

  • Regulatory Affairs
  • Food Packaging Suppliers and Manufacturers
  • Labeling
  • Documentation
  • Food Technologists
  • Food Safety
  • Food Inspectors
  • Marketing
  • QA/QC

Instructor Profile:

Kristina Lauzon is a certified chef and nutrition manager. Her areas of expertise include: clinical nutrition, nutrition education, food technology and food manufacturing, HACCP, GMPs, and quality assurance and food production. Ms. Lauzon has experience working in the healthcare, hospitality and food processing industries. Before becoming employed in Canada as a nutrition manager, she worked as a food production manager at a privately owned food processing facility in Windsor, Ontario Canada.

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