Allergens: Contamination & FSMA Impact

(Webinar length:  1hr 18min)

Overview:

Allergens continue to play a significant role in causing human illness and death. While labeling requirements established by the FDA have been in effect for some time, recalled food in today’s marketplace is very often the result of inaccurate allergen labeling that does not declare allergenic ingredients. Allergen cross contact and cross contamination can occur anywhere throughout the entire food supply chain.

Under the FDA’s FSMA preventive control rules, allergens get special attention. They cannot be seen and are rarely tested for in spite of the fact that allergens come from many sources and are often associated with cross contact and cross contamination. Preventive control, sanitation and transportation rule requirements are not yet in place to adequately protect consumers from the potential deadly impact of ingested allergens.

It is required that preventive control plans include hazard analysis for allergen plans include incoming, in-process and outgoing ingredients, packaging and labeling and cross contact prevention is validated in the validation plan.

Areas covered in this webinar:

  • Allergen controls under the preventive control rules
  • The difference between cross contamination and cross contact
  • Farms, processing, packing houses, processing lines, truck trailers and containers
  • Hazard analysis
  • Sanitation
  • Supplier qualification
  • Packaging and labeling

Learning objectives:

  • Understand basic allergens
  • Establish a potential hazard analyses throughout food processes
  • Identify preventive control measures
  • Establish preventive controls
  • Set up allergen monitoring procedures
  • Develop procedures
  • Take corrective action
  • Document allergen cross contact and cross contamination plans and controls

Who should attend:

  • Upper and Mid-level personnel from all registered food operations
  • Food safety team members
  • Food quality personnel
  • Managers and supervisors in food operations
  • Food packing, processing, distribution and handling personnel
  • Incoming packaging personnel
  • Labeling personnel
  • Food ingredient supplier
  • Legal team members focused on food safety
  • Food safety leads and implementation team members
  • Maintenance operations personnel (sanitation)
  • Food facility personnel
  • Recall specialists
  • US Food Importers and Exporters to the US
  • Food Safety internal and external auditors and audit team members
  • Distribution center operations personnel
  • Carrier and food transportation management
  • Food Buyers and Supply Chain Qualifiers

Presenter–Dr. John Ryan

Dr. John Ryan is a certified Preventive Controls Qualified Individual (PQCI) specializing in food safety process control and food safety plan validation. He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations. He is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator. He currently operates two business divisions focused on preventive control validation and food safety during transportation operations. He has previously published books on food safety during transportation processes, food fraud, teams and teamwork and has recently completed a new book on validating preventive controls in food operations.

  • Item #: 0125hAller
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