Allergens under regulatory control are limited to 8. However, they take on many names and forms. Identifying and avoiding these allergens are an important strategy for manufacturers as well as consumers.
Current GMP, HACCP and Sanitation programs can be enhanced to address potential cross contamination and segregation of allergens. Integrating better ingredient control, tool and equipment maintenance will address many of the opportunities for crossover of allergens. Validating programs through product and environmental testing is growing in popularity and efficiency.
Why should you attend:
Allergen Control within the Food Manufacturing Industry is important and does not need to be difficult. It takes a concerted effort on behalf of the entire team to formulate, receive, store, schedule and label allergenic ingredients. Awareness across the industry has made this easier. However, with reported allergies increasing among Americans, control of the big 8 allergens (Peanuts, Tree nuts, Fish, Shellfish/Mollusks, Milk/Dairy, Wheat/Gluten, Soy and Eggs and makes good business sense.
Areas Covered in the Session:
- Common allergens, their derivatives and sources
- Alternatives to allergens in product formulation
- Testing Methods
- Recent proposals to legislation
- Current trends, cases and actions
- Document Control methods
Who Will Benefit:
- Corporate Sales
- Regional Directors
- Facility QA
- Facility Operations
- Internal Auditors
- Restaurant and Retail QA Teams