Food Allergen Programs: Management of Allergen Cross-Contamination and Validation of Cleaning Procedures to Ensure Effective Removal

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, it is important that cleaning procedures can be proven to be effective. This webinar will provide guidance on how to validate cleaning in terms of allergen removal and it is intended for use in all operations.

This webinar will help 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 also provide useful example scenarios to demonstrate effective cleaning regime and non-effective cleaning regime. On completing the training, 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.

Areas covered in this Webinar:

• Cleaning validation definition
• What allergens are we concerned with
• Management of allergen cross-contamination
• Why validate cleaning regime to show allergen removal
• Cleaning validation plan and its characteristics
• What to sample (final product, flushes, surfaces and personnel, rinse/wash waters and air)
• Selecting the method of analysis
• Data collation
• Verification
• Validation confirmation
• Documentation

Who Will Benefit:

• Personnel in food processing and manufacturing plants
• Owners of SMEs
• Food safety management team members
• VPs of operation and quality in food companies
• Hygiene and cleaning managers
• Catering managers/chefs who supervise food handlers
• Retail fresh food managers
• Local authority personnel (EHO)
• Food safety auditors

Instructor Profile:

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. Mr. Toki specializes in quality systems audit, developing an integrated food safety management system based on HACCP principles. He 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 standards and helping manufacturers achieve quality certifications.

Mr. Toki 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 seamlessly integrates into every training course. Mr. Toki is a food technologist, a certified food safety trainer and Safefood360 certified partner. He has a master’s degree in food safety management from the Dublin Institute of Technology.

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