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SOP for allergen control plan - Webinar

  • ID: 4027291
  • Webinar
  • 60 Minutes
  • Online Compliance Panel
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This webinar will describe how to create an Allergen SOP to control all potentially hazardous allergens used in production of food. During the course of the webinar we will detail 8 major allergens, proper receipt and storage for allergens, handling of allergens, separation required for each allergen type and non-allergens, equipment needed, labeling procedure needed, allergen testing and lab resource for testing, recalls that have been necessitated due to allergens, cleaning procedures for allergens, production planning for when running allergen products.

Objectives of the Presentation:

- What are the Major 8 allergens in US?
- How do allergens affect people with allergies?
- What should be the storage and segregation procedures used with products or ingredients with allergens?
- How should products or ingredients containing allergens be labeled?
- What are proper methods for the receipt and handling of allergens?
- Is testing required for areas where allergens are used or produced?

Why should you Attend:

Allergens are the cause of most product recalls of food in the United States. Recalls are very costly and damage a company’s reputation mightily. This program will prevent the costly recalls and help to maintain business with your customers and the final consumers. It will describe proper methods for receiving, labeling, storage, segregation and use.

Areas Covered:

- Receipt of ingredients or products containing allergens
- Storage of allergen containing ingredients or products
- Labeling of allergen containing ingredients or products
- Utensils or equipment used for ingredients or products containing allergens
- Testing of production areas where allergens have been used
- Knowledge of key 8 major allergens in US and other intolerants
- Segregation required for allergens

Topic Background:

Allergen Control Programs are multifaceted with elements ranging from ingredient supplier verification, storage, scheduling, formula and rework control, sanitation and changeovers, and label verification. In essence, there are two main goals of an allergen control program, which appear simple on paper, but are very difficult to execute.

Goal #1: If you make a product with an allergen in it, you need to make sure that the allergen is declared on the label.

Goal #2: If you make a product that is NOT supposed to have a specific allergen in it, you need to do everything possible to prevent cross-contact.
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  • Stephen Hufford Stephen Hufford,
    Food Safety Consultant ,
    Stephen Hufford Food Safety Consulting, LLC


    Stephen Hufford is a Food Safety Consultant located in the Chicago area. As an experienced food safety professional Stephen focuses on GFSI, HACCP, Sanitation and Pest Control Programs. He has worked in the food manufacturing industry for over thirty-eight years. Stephen is a HACCP expert with extensive experience in plan writing. Additionally he is a Certified HACCP Lead Instructor with the International HACCP Alliance and regularly conducts HACCP Training events. His expertise includes SQF, GMP, Standard Operating Procedure and Specification development and labeling. He is very experienced in working with U.S.D.A. and F.D.A. regulatory agencies. Stephen also is a trained SQF Practitioner and has completed the SQF Lead Auditor course.

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  • Quality Assurance or Quality Control Managers
  • Food Safety Managers
  • HACCP Managers or Supervisors
  • Directors of Quality or Food Safety
  • Plant Managers or Operation Managers
  • Food Safety Consultants
  • Food Consumer Groups
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