Introduction to Allergens
$225.00
This course highlights the importance and impact of allergens on consumer safety as well as why allergen awareness and management is a key food industry concern. Learn the causes and effects related to food allergens, the complexities associated with managing and prevention of unwanted food allergens, and the associated Canadian regulatory requirements.
Available!
Return to StoreThis course highlights the importance and impact of allergens on consumer safety as well as why allergen awareness and management is a key food industry concern. Learn the causes and effects related to food allergens, the complexities associated with managing and prevention of unwanted food allergens, and the associated Canadian regulatory requirements.
The identification of allergen sources, the risk associated with them and their removal, management and labelling will be discussed. Identification of risk management of allergens strategies and the development and implementation of an Allergen Control Plan will complete the session.
Learning Objectives:
At the end of this course, the participants will be able to:
- Identify allergens and what they are.
- Describe the physiological effect of allergens.
- Identify sources of allergens in a food processing environment
- Identify and understand regulations regarding allergen management.
- Identify best practices for allergen management, including prevention and risk management.
- Describe potential causes and corrective strategies to deal with undeclared allergens.
- Identify regulations for allergen labeling.
- Discuss and identify roles and responsibility for allergen management.
Course Outline & Major Topics
- Introduction to Allergens
- What Are Allergens?
- Importance of Allergen Control
- Undeclared Allergens
- Controlling the Risk of Allergens
- Requirements for Strict Allergen Controls
- Regulatory Requirements for Allergens
- Priority Allergens CFIA
- Regulations in Canada
- Labelling of Food Allergens
- Precautionary Labelling
- Health Canada
- Prepackaged Food Labels
- New Labelling Regulations
- Gluten- Free Labelling
- Sulphite Labelling
- Food Additives
- CFIA Food Safety Enhancement Program (FSEP)
- Risk Analysis of Allergens
- Risk Analysis
- Allergen Facility Risk Assessment
- Controlling the Risk of Allergens
- How can a Company be at Risk?
- Impact of Recall
- The Allergen Control Plan
- Definition and Function
- CFIA Requirements
- Components of an Allergen Control Plan
- Implementing an Allergen Control Plan
- Validating an Allergen Control Program
- Ongoing Assessment
*Receive a nationally recognized certificate for participation in this course
Who Should Take This Course?
- Supervisors
- Production Personnel
- Sanitation Team
- Labelling and Packaging
- Plant Manager
- Food Safety Team
- QA/QC
- HACCP Coordinators
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