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. The US Food Safety Modernization Act (FSMA) also demands a much greater level of Allergen management due to the significant amount of illness and product recall in America due to Allergens over the past number of years.
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
QQI (FET) Level 5 Special Purpose Award (5S20009)
Day 1 9.00am – 5.30pm,
Day 2 8.30am – 5.30pm
(includes course documentation, lunch and refreshments)
Here’s a simple assessment for you; compare all the non compliances you have received from both Internal audits and External audits over the past two years an...
We update our schedule regularly. Please contact us for information about future date.