Allergen Control for the Food Industry
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This programme is designed to introduce food manufacturers to the principles and requirements of controlling allergens.
The programme covers:
The different types of allergen
Making “free from” claims
The various routes of contamination and cross contamination
The controls required
Raw material specifications
Packaging specifications
Non conformances
Auditing the system
How these systems link to other activities, Technical information systems, BRC audits, HACCP plans
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Further Details
Suitable for Managers, owners or technical staff of food businesses who need to develop or improve allergen control. Businesses that intend to make ‘free from’ claims.
Many business offer ‘free from’ products. Whether avoiding a certain ingredient or being nut or dairy free being able to prove the claim is an important factor.
Information provided is for information purposes only and no guarantees are made with regards to accuracy. It is advised that all details are checked prior to making a booking. Contents © 1999 - 2012. All rights reserved.
