ALLERGENS IN FOOD
Risk management in the food industry
At this one-day-course you will learn how to control allergens in a food production. Furthermore, you will learn how to incorporate risk assessment in overall risk analysis.
Consumers can be allergic to an infinite number of ingredients. However, some allergens cause allergic reactions more frequently. As a result, labelling is required on food containing certain allergens. This includes food containing milk, wheat, egg, shellfish, fish, celery or mustard. It is vital that the labelling is correct as incorrect labelling may be fatal to allergy sufferers.
For a food production comprehensive measures are required to keep track of allergens in production and packaging and on the labelling. We will guide you through the process - from identification of allergens to making the necessary provisions and fulfilling labelling requirements.
- Clarification of food allergy and types of allergens
- Why is it so difficult to determine a threshold limit value?
- Risk analysis of food production with regard to allergens
- Critical elements: staff, suppliers, raw material, equipment, processing, consumer information, product development and documentation
- What is required to obtain an exemption from labelling requirements?
The course is a mix of lectures and exercises, which are solved in groups.
At the course you will get a folder with current regulations and guidelines.
If you are interested in a particular subject pertinent to the course, please inform us in advance. We will then try to include your subject in the course.
TARGET GROUP AND PREREQUISITES
The course is relevant for staff in food companies, from suppliers of food ingredients to companies handling pre-packed food. The course is especially relevant for staff responsible for quality and operations. It is a prerequisite that you are familiar with general risk analysis and HACCP.