Description

A three-layered approach to Allergen Management will be described, with the latest approaches for cleaning, Validation, monitoring, and Preventative Controls now required under FSMA (Food Safety Modernization Act) to incorporate in your Food Safety Plan. Insights for testing, laboratory review as well as cleaning practices will be covered. Participants will take away comprehensive knowledge of how to set up a robust Allergen Control Plan.

Learning Objectives:-

• Food Allergy Overview
• Regulatory Landscape 
• Evolving Customer Expectations
• Allergen Risk Assessment, Manage Or Label
• Cleaning Validation, Verification, And Monitoring
• Testing For Allergens, Do’s And Don’ts  
• Allergen Control Plan
• Insights & Success Takeaways

Why Should You Attend?

Allergen-related Recalls have been elevated to Class I under the new FSMA (Food Safety Modernization Act), raising the importance of having a robust Allergen Management Program to minimize risks in your organization. This session covers regulatory requirements, best practices, and World-Class Allergen Minimization insights to aid Food Safety, Operations, and technical professionals.

Allergen mishaps in manufacturing are now a Class I Recall by the FDA (Food & Drug Administration), considered an adulterant in foods. It is the largest area for recalls in the US and growing at a staggering rate. Anyone wanting to know how to approach, improve or review their Allergen Management Program should participant to understand the latest information for Best Practice preventative controls.

Who Should Attend:-

• Quality Control/Assurance and Food Safety professionals
• Operations managers/supervisors
• Sanitation managers/ supervisors or leads
• Corporate quality managers
• Operations personnel
• Senior management
• PCQI’s
• Plant management personnel
• Third parties developing HACCP plans
• Auditors and those with food safety inspection roles
• Validation specialists
• Consultants
• Quality system auditors