Allergen Management Workshop: Managing Risks with Confidence
This engaging two-day, in-person course at our Reading site is led by two expert RSSL consultants and provides comprehensive training in allergen management.
The course focuses on quantitative risk analysis, placing allergic consumers at the heart of the decision-making process. Key topics include scoping risks, risk assessment and controls, risk management and the differences between validation, verification and monitoring, as well as effective risk communication. Interactive exercises throughout the course help to ensure that delegates can apply the process with confidence and cement their learning.
Additional topics include the basics of allergens, relevant legislation, the importance of Good Manufacturing Practice (GMP), principles of cleaning validation, as well as methods for sampling and analysis. Practical exercises bring these concepts to life, providing delegates with valuable, hands-on experience.
Interested in allergen training for your team? Contact us today.
This course is ideal for anyone involved in allergen management, particularly those involved in the risk analysis process or anyone looking to refresh their knowledge.
The course covers the following topics:
Arrival refreshments, welcome and introduction
Food allergy, intolerance and Coeliac disease
Regulated allergens
Standards, guidance & GMP
Requirements for allergen management
Includes a classroom-based exercise
Risk Analysis
Introduction and overview of the risk analysis process
Scoping your risk assessment
Estimating probability & risk prioritisation
Identifying control measures to reduce probability
Validation, verification & monitoring
Labelling allergens as ingredients & precautionary allergen labelling
Includes classroom-based exercises
Sampling & analysis
Testing methods and choosing the right tests
Interpreting results
Cleaning validation, verification & monitoring
Planning a cleaning validation study
Best practice considerations
Where and how to sample
Includes classroom-based exercises
Wrap up Interactive Exercises
Delegates work in groups to decide on how to carry out cleaning validation and how to interpret results
Delegates work in groups to investigate the root cause of an incident, looking at risk assessments
By the end of this course you will:
Know the differences between food hypersensitivities, such as allergies and intolerances
Be able to perform the key aspects of allergen management and risk analysis in a quantitative process. Including managing risks and performing and documenting validation, verification and monitoring of controls
Understand the key considerations for successful sampling and analysis
Be able to plan a cleaning validation and interpret the results
Have knowledge of the potential challenges and watch-outs around allergen management
Learn from the best in the industry. Our diverse team of highly experienced subject matter experts are passionate about sharing their knowledge with you.
We offer bespoke in-house training solutions to you and your organisation. Contact an expert today to talk about your team and your specific requirements.
At RSSL, we're passionate about sharing our expertise and nurturing the next generation of food industry professionals. With the safety of the consumer at the heart of everything we do, we strive to be at the forefront in our allergen services, and to support our clients in tackling the challenges they face effectively.
More than 20 years of experience in providing allergen support to the food industry
Courses and consulting led by highly experienced experts
On-site support, supplier assessments, policy reviews
Both off-the-shelf and bespoke training packages available
Small-group training adjusted to individual learning styles and needs
