Overview:
Allergen mishaps in manufacturing are now a Class I Recall by the FDA (Food & Drug Administration), considered an adulterant in foods.
It is the largest area for recalls in the US and growing at a staggering rate. Anyone wanting to know how to approach, improve or review their Allergen Management Program should participant to understand the latest information for Best Practice preventative controls.
Why you should Attend: Allergen related Recalls have been elevated to a Class I under new FSMA (Food Safety Modernization Act), raising the importance of having a robust Allergen Management Program to minimize risks in your organization.
This session covers regulatory requirements, best practices and World Class Allergen Minimization insights to aid Food Safety, Operations and technical professionals.
A three-layered approach to Allergen Management will be described, with latest approaches for cleaning, Validation, monitoring and Preventative Controls now required under FSMA (Food Safety Modernization Act) to incorporate in your Food Safety Plan.
Insights for testing, laboratory review as well as cleaning practices will be covered. Participants will take away comprehensive knowledge of how to set up a robust Allergen Control Plan.
Areas Covered in the Session:
Allergen mishaps in manufacturing are now a Class I Recall by the FDA (Food & Drug Administration), considered an adulterant in foods.
It is the largest area for recalls in the US and growing at a staggering rate. Anyone wanting to know how to approach, improve or review their Allergen Management Program should participant to understand the latest information for Best Practice preventative controls.
Why you should Attend: Allergen related Recalls have been elevated to a Class I under new FSMA (Food Safety Modernization Act), raising the importance of having a robust Allergen Management Program to minimize risks in your organization.
This session covers regulatory requirements, best practices and World Class Allergen Minimization insights to aid Food Safety, Operations and technical professionals.
A three-layered approach to Allergen Management will be described, with latest approaches for cleaning, Validation, monitoring and Preventative Controls now required under FSMA (Food Safety Modernization Act) to incorporate in your Food Safety Plan.
Insights for testing, laboratory review as well as cleaning practices will be covered. Participants will take away comprehensive knowledge of how to set up a robust Allergen Control Plan.
Areas Covered in the Session:
- Food Allergy Overview
- Regulatory Landscape
- Evolving Customer Expectations
- Allergen Risk Assessment, Manage or Label?
- Cleaning Validation, Verification and Monitoring
- Testing for Allergens, Do's and Don'ts
- Allergen Control Plan
- Insights & Success Takeaways
Speaker
Gina Reo President, QAS, (Quality Assurance Strategies, LLC), private consultation for the Food and Beverage Industry specializing in Global Food Safety and Quality with expertise in Regulatory Compliance, Prop 65, Crisis Management, Business Integration and Due Diligence M & A Compliance Risk Assessments.Formerly, Vice President, Food Safety, Weston Foods (WF), a GWL Canadian company and North American leader in bakery products. Transformed organization toward World Class Excellence for Food Safety by framing Food Safety Roadmap Strategy for fast-tracking compliance to FSMA (Food Safety Modernization Act), SFCA (Safe Foods for Canadian Act) and new NLEA (Nutrition Labeling Education Act) for US and Canada compliance.
Who Should Attend
- Quality Control/Assurance and Food Safety professionals, supervisors, leads, managers
- Operations managers/supervisors
- Sanitation managers, supervisors or leads
- Corporate quality managers
- Operations personnel
- Senior management
- Plant management personnel
- Third parties developing HACCP plans
- Auditors and those with food safety inspection roles
- Validation specialists
- Consultants
- Quality system auditors
- PCQI's
