Allergen Ingredients - Global Food Safety Centroamérica

Benefits

Develop an effective program
Prevent through Failure Modes
Manage a program labeled under FALCPA
Supplier control and risk analysis
Includes real practice sessions of allergen cleaning validation live in the course

Objective

Learn to develop an effective program for the management of allergenic ingredients in the food industry based on the requirements of FDA and FSSC 22200 or their compliance within a Food Safety Plan or HACCP. Raise awareness of factory employees for proper handling and model best practices used in the production floor.

Agenda

Module I

-Introduction

-Allergies, hypersensitivity

-Allergenic Foods

-Allergenic Foods as a Danger for Food Safety

-Major allergens

-Research and Development – Responsibilities

-Management as a new ingredient

Module II

-Additional requirements of FSSC 22000

-Supplier – Responsibilities

-Quality Assurance and Safety – Responsibilities

-Best practices in plants in the USA and Europe

Module III

-Health – Roles

-Considerations on the type of cleaning

-Plant Health Team – Responsibilities

-Monitoring

-Check

-Validation

-The objective? Avoid cross contact

-Best practices in plants in the USA and Europe

-Live cleaning validation

Module IV

-Allergen Labeling

-The Food Allergen and Consumer Protection Labeling Act of 2004 – FOOD ALLERGEN LABELING AND CONSUMER PROTECTION ACT (FALCPA)

Recognition

-The participant receives a diploma for their full attendance to the session and / or certificate after exam approval

-Proof of work skills DC-3 (STPS)

Time

8 hours

Schedule

Day 1: 9:00 am - 6:00 pm

Day 2: 9:00 am - 6:00 pm

* Consult place and date of availability

Overview

This is a course with a 16-hour time load that will study the effective implementation of an allergen program that generates the greatest impact on the food industry and its damage to the business.

The participant will develop an effective program for the integrated management of allergenic ingredients.

Role and Responsibilities, Interpret Impact on the food industry, statistics and real cases,

Prevention through Failure Modes, Strategies during handling (Identify, separate or reformulate), Criteria for allergenic cleaning and expectations of the “clean” concept, Establish an allergen matrix and its application for effective cleaning, Manage a program Storage, Manage a labeled program

Use Bar Code Scanner technology as a PCC

Control of suppliers and risk analysis through product evaluation during development