Food allergy (FA) is an important public health problem that affects adults and children and may be increasing in prevalence. Despite the risk of severe allergic reactions and even death, there is no current treatment for FA: the disease can only be managed by allergen avoidance or treatment of symptoms. Therefore, nowadays allergen is considered as food safety risk and need to be controlled and managed. Allergen management is required for FSSC 22000, based on the prerequisite program ISO/TS 22002-1 as stated at clause No. 7.2 in ISO 22000:2005 Standard.
At the end of this course, participants will be able to understand food allergen and intolerances, management of allergen risk and legislative and labelling requirements related to food allergen and intolerances and HACCP analysis for allergens.
Why we need to manage allergens?
Background of Food Allergens and Intolerances
Definition and types of Food intolerance
10 Most Common Symptoms of Allergies
Nine common food allergens
Managing Food Allergen Risk - Risk Assessment via HACCP analysis, risk management, risk communication and risk review
How to eliminate allergens in production and warehouse – Cleaning and sanitizing
Allergen labelling
Workshop / discussion
All staff in the company including top management, senior, middle and junior level management and non-executive staff within the scope of the ISO 22000 system. Particularly managers and executives from supply chain who are directly involved in the requirements (Production, maintenance, HR, QA, warehouse, sales and marketing, procurement, utilities, etc.).
This is a 1-day programme. This course runs from 9:00am – 5:00pm with an hour for lunch and periodic short breaks.
This is an intensive session designed to include as much discussion as possible. Lunch and breaks provide an opportunity for further questioning and discussion with the instructors.
We are HRD Corp (Human Resource Development Corporation) Registered Training Provider. All of our training modules are claimable under HRD Corp.