Allergen Control

7th July 2008

23rd October 2008

Course cost: £430 + VAT

Allergens are substances, such as food proteins, that can cause the immune system to trigger and fight against it.  It is often reported that 20-30% of the population suffer from true or perceived allergies, with an increasing incidence in coeliac disease.  Many common foods can cause allergic or intolerance responses and these are reflected in the 'Allergen Directive' that requires the labelling of specified foods.  In recent months the number of allergen related recalls has increased in the UK as a result of this new legislation.

The food industry has a responsibility to offer a choice to those consumers who are affected by avoidance of allergenic materials, prevention of contamination and labelling of products.  The current mechanisms for the identification of allergenic materials, control of contamination and auditing of existing systems will be covered in this new course, including an overview of the new legislative requirement.

The course uses team activities and case studies and is aimed at production staff, QC/QA, auditors and NPD staff who wish to further their working knowledge of the current best practice and potential controls of allergens.

Course content:

• Key allergens and associated foods
• Current legislative requirements - the 'Allergen Directive'
• Allergen labelling
• Practical controls in manufacturing - storage, rework, cleaning
• Demonstrating 'due diligence'
• BRC requirements
• Risk assessment
• Practical auditing and assessment techniques
• Analytical techniques
• Intolerance databases and information resources

To book a training course, please download the Booking Form, complete and email to bookings@rssl.com