FOOD ALLERGEN RISK ASSESSMENT
AND MANAGEMENT
Food industry personnel with responsibilities for implementing and maintaining systems for the risk assessment and management of food allergens in a manufacturing environment.
To provide course members with the knowledge and skills required for the effective control of allergens in a food manufacturing organisation.
An introduction to food allergies
Causes of food allergies
Symptoms
Key allergens
Prevalence
Business impact
Legal requirements for allergen labelling and control
Risk assessment and controls
Risk management
Management awareness
Raw materials (supplier assurance)
Products (design and formulation)
Production processes (rework, scheduling)
Premises and equipment
Cleaning
Validation and testing
Training
Verification systems
Management reviews