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Allergen Control for the Food Industry

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Training course summary

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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

Regions:
  • Wales
  • North West England
Delivery:
  • In House
  • Other
Category:
Difficulty:
  • Not applicable

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.

Guide price

on application

 

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