Food Allergen Control 1 Day Training Course

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.

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Course Introduction
Legislation – Regulation 1169/2011 (Annex II)
Food allergies and intolerance
Allergen risk assessment process
Supply Chain Operatives / Manufacturing
Allergen risk communications
Cleaning & Validation
Allergen labelling
Ten-point allergen improvement plan

General management who wish to acquire a broad knowledge of Food Safety issues
Quality Assurance / Technical and Production Personnel who have specific responsibilities for Food Safety as part of a HACCP Team
Catering Managers / Chefs who supervise food handlers
Retail fresh food managers
Engineering/Maintenance Personnel
Regulatory Personnel – Veterinary Inspector, Environmental Health Officer
Research & Development Personnel

Participants achieve the following learning outcomes from the programme;

Understand European allergen legislation
Understand the severity associated with each allergen
Ensure compliance with labelling requirements for allergenic foodstuffs (1169/2011 – FIR)
Undertake an allergen risk assessment
Design plant/kitchen layout to meet allergen management requirements
Undertake cleaning and validation studies
Implement an allergen management programme

Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma...

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Denis Kiely

Denis has 25 years of experience working in various sectors of ...

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Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert...

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