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Introduction to Allergens

$225.00

504798

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.

Member Price:

$180.00

Description:

This course highlights the importance and impact of allergens on consumer safety and why allergen awareness and management is a key food industry concern. The course outlines 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.

 

Who should attend?

This course is applicable to personnel responsible for food safety in a food processing plant: supervisors, production personnel, sanitation team, labelling and packaging, plant manager, food safety team, QA/QC, HACCP coordinators etc.

 

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.

The goal of this training is to provide allergen related food safety knowledge, strategies and practices which will help clients be successful in Canada’s food processing industry.

 

Major Topics:

  • Allergens
  • Risk Analysis / Risk Assessment
  • Labelling
  • Allergen Management
  • Allergen Control Plan
  • Cleaning and Sanitation Controls

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