The traditional concept of dividing all food hazards into three groups; biological, chemical or physical is in need of revision as a fourth category, Allergens is becoming more of a concern to food retailers. Section 5.3 of BRC – Issue 7 outlines controls for management of allergens and includes it as a Fundamental. Failure to comply with a Fundamental as defined by BRC “will have serious repercussions on the integrity or safety of the product supplied”. Mislabelling of allergens, accounts for approximately half of all food recalls.
Food allergens and pathogenic organisms have the same potential consequence, they can both kill. The policy adopted by many Food Business Operators over the past ten years has been to develop and implement control measures for pathogenic organisms i.e. CCPs, yet this may not be an appropriate means for controlling allergens. To fully integrate allergen control measures into your food safety management system, all food business operators need to understand the fourteen allergens that must be labelled, as defined in legislation, if present in food products.
This training course is designed to take delegates through the allergens as defined in Regulation 1169/2011 to gain a greater understanding and to look at the existing and new control measures that may need to be implemented.Collapse
9:15am to 4:15pm
(includes course documentation).
The food industry is constantly faced with changes in rules that govern how they produce and market food safely. Back in 2011, the European Commission published...
The Food Safety Authority of Ireland, (FSAI) has called on food manufacturers to strengthen food allergen controls and labelling policies following an audit of ...