Details and Pricing

Food Allergens: Regulations, Risks and Controls Online Course
Online Courses
6.00 CH
Credits:
6.00 CH
This course reviews the importance of allergens and the latest information and technologies for identification and control practices.
  • List Price: $455.00
  • Premier Member Price: $359.00
 
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Meeting Details :

This course reviews the importance of allergens and the latest information and technologies for identification and control practices. Global regulations and the risk in the global food supply, along with new disclosures will be examined, as well as allergen labeling requirements and ramifications. Detection methods, cleaning and sanitation, and labeling control in plants are just some of the processes covered. Best practices in managing communication to consumers will also be presented.
*Note: This online course has video presentations containing Flash. Videos may not play on some mobile devices.

After completing this course you will be able to:

  • Learn the implications of current regulations and standards on product development, food processing and manufacturing.
  • Identify allergen control practices to detect and avoid contamination.
  • Examine the progress and concerns associated with GMOs and allergenicity.

Course Modules:

  • Mechanisms of Allergenicity: Why are allergens important?

An overview of how allergens affect the body. Explore learnings in food allergens including information and technologies to help in controlling food allergens.

  • Food Allergen Regulations

Review the 8 big allergens along with disclosures and FAO/WHO/Codex guidelines. Allergen labeling requirements and laws will be detailed as well as legal ramifications for allergen mislabeling or product contamination. The use of the Reportable Food Registry will provide examples of how recalls have been managed and the regulations and guidelines to be followed to help avoid recalls.

  • Risk in global food supply will also be discussed including the mislabeling of products and how to identify allergens in imported products.
  • Allergen Control in Food Processing

Allergen control procedures will be examined, from receiving all the way through shipping including segregation and scheduling. Detection methods and cleaning and sanitation program verification will give learners best practices for implementation if control programs in their own environments. Labeling control in manufacturing plants will also be covered including storage, use on the line, scanning and verification of changing of packaging materials.

  • Plant Management

Learn techniques to motivate food managers and employees to incorporate allergen sensitivity and adhere to processing requirements and guidelines.

  • Communication to Consumers

How do you handle consumer inquiries? Do your customer service/call center employees have the information they need when talking with customers. Best practices will be presented on training programs and how to employees should handle consumer inquiries regarding allergens, including questions employees should ask and follow up procedures. .

ECourse Instructors:
Gale Prince, CFS
Dr. Robert Gravani, CFS
Michael Scott Kearns
Christine Bruhn, CFS

Intended Audience(s):

Product Developers, R&D, Nutrition, Regulatory Specialists, Quality Control/Quality Assurance, Food Processors, Food Manufacturers,...

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