Food Allergen Control

Regulation 1169/2011 on the provision of food information to consumers (F.I.C.) listed the 14 allergens under Annex 11 plus the 12 mandatory particulars under Article 9. This defined the legal responsibility for an FBO with regards to mandatory food information. The new commission regulation 2021/382 amended requirements with regards to Food Allergen Management making reference to the Codex Alimentarius Commission (CXC 80-2020) on the mitigation of food allergens by a harmonized approach in the food chain based on general hygiene requirements. 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 BRCGS Food Safety Standard outlines controls for management of allergens and includes it as a Fundamental clause. Failure to comply with a Fundamental as defined by BRCGS “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. Once an FBO understands the six stages of an Allergen Management Programme it should create the necessary framework to reduce the allergen risk to a level that is acceptable. 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.

Delivery Mode

  • Public
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    Dates
    09 Oct 2024
  • Virtual
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  • Customised
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SnapshotSnapshot

Course Code
FS013

What's covered?

  • Course Introduction
  • Legislation – Regulation 852/2004, Regulation 2021/382, Regulation 1169/2011 (Annex II)
  • Food allergies and intolerance
  • Allergen risk assessment process
  • Six stages
  • Supply Chain Operatives / Manufacturing
  • Allergen risk communications
  • Risk assessment
  • Cleaning & Validation
  • Allergen labelling
  • Ten-point allergen improvement plan

Who should participate?

  • Regulatory Personnel who assess compliance against relevant legislation
  • 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
  • Research & Development Personnel

What will I learn?

Participants achieve the following learning outcomes from the programme;

  • Understand European allergen legislation
  • Understand the severity associated with each allergen
  • Know how to ensure compliance with labelling requirements for allergenic foodstuffs (1169/2011 – FIR and 2021/382)
  • Know how to undertake allergen risk assessment
  • Understand how to design plant/kitchen layout to meet allergen management requirements
  • Know how to undertake cleaning and validation studies
  • Know how to implement an allergen management programme using the six stage framework

Who are the tutors?

Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma in Statistical Methods from UCD as well as a Master’s Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Lead Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for Musgrave Retail Partners Ireland (MRPI) and Musgrave Wholesale Partners (MWP). He also audits on behalf of the Hilton Food group. He has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is an experienced trainer and is registered with the Chartered Institute of Environmental Health. He is a member of the Institute of Food Science and Technology Ireland (IFSTI). He also holds a Certificate in Training and Continuing Education from NUI Maynooth.
He is a very experienced technical professional from the Food Industry and has gained a lot of experience in all aspects of the Food industry through his work with MRPI, MWP and the Hilton Food group. He worked as Technical Manager in Kepak and had a similar role in the Food Service sector with La Rousse Foods.


Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.


Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert Training & Continuing Education, is a Fellow of the Institute of Food Science & Technology (Ireland) and holds auditor qualifications from IRCA (International Register of Certified Auditors). She is an experienced Food Safety Professional with extensive knowledge and experience within various sectors of the food industry and has held significant positions in organisations such as the Institute of Food Science and Technology of Ireland where Edel is a fellow and past president. She is a licensed trainer with the Environmental Health Officers Association of Ireland and a member of the Food Safety Professional Association of Ireland.
Edel has a passion for training and enjoys the interaction with her learners over the duration of the training course. She gets to know her delegates not just the company they work for but who they are and what are their interests and challenges. Some of her delegates keep in touch with her well after the course is over and indeed some have become friends.

Edel remembers one delegate in particular on an ‘Instructors Skill course’ where on the first day he had a baseball cap on nearly covering his whole face and was so fearful he could hardly introduce himself. On Day 2 he was delivering a 10-minute presentation to the whole group.
On his linked in profile he stated that the confidence, respect and skill he got on Edel’s course helped him so much that in work he had been promoted from a production operative to a production supervisor.

Edel has strong interpersonal and communication skills and people both within her professional sphere and in her personal life feel at ease with her and many problems have been discussed and shared over the years.


Joan Brien

A Food Safety Adviser with over 10 years’ experience working in Technical/ Quality management roles, implementing food safety standards and providing training & mentoring services across a broad spectrum of industries – including dairy and meat (slaughtering, boning and further processing).

Auditing experience includes implementation of a tailored supplier auditing program including supplier risk assessment & KPI scoring system; supplier auditing, BRC Food; Storage & Distribution & Agents & Brokers Standard V3 preparatory audits & gap analysis and internal auditing in line with customer standards. Joan has a Certificate in Training and Continuing Education from NUI Maynooth


Tom Keane

A UCC graduate of Food & Meat Science, Tom is also a member of the Public Institute for Public Health and holds an NUI Certificate in Training & Continuing Education.

He has over 20 years’ experience in the supply and retail industries and has held senior technical, food safety and quality management roles at various industries throughout the supply chain. Trained to Lead Auditor IRCA standard, Tom has been a senior Quality Auditor responsible for key areas in the multiple business for many years. He has gained first-hand experience and knowledge in the commercial area of food in terms of specification range, how quality can add value and the measurement of quality in food businesses.

 


Tom Keane

Duration: 1 day
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Tom Keane

Duration: 1 day
Virtual Training: €395
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  • 09 Oct 2024
    Delivery: Virtual Training
    Location: Virtual
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