It is estimated that undeclared allergens account for 40% of all food recalls globally. Why is this? Is it that Food Manufacturers have become less diligent with their controls? Or is it that food allergens have become more potent? This indicates the size of the Food Safety problem our industry is facing.
It appears that the human population is becoming more sensitized to food allergens. Food allergen control if not adhere to in manufacturing, catering or retail businesses can result in a significant food safety hazard potentially life or death!

This technical training course is designed to help you find answers and solutions to these questions.

Food allergy is yet another risk to be managed alongside all the other food risks that manufacturers, caterers or retailers have to deal with.

On completion of this course delegates will have a greater understanding of the following areas:

• Allergen legislation / labelling
• Allergy reactions Food allergy Vs Food intolerance
• BRC – Issue 7-Clause 5.3 Allergen requirements
• Allergen Risk Assessment Processes
• Supply Chain Management
• Validation of Cleaning Programmes
• “May Contain” labelling guidelines
• Ten point allergen improvement plan
• Course Review / Evaluation

Course duration: One day.

For further information please contact us.