Allergen Cleaning, Validation & Preventative Risk Management
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, Business Integration and Due Diligence. Formerly, Vice President, Food Safety (Officer), Weston Foods (WF), a GWL Canadian company and North American leader in bakery products. Transformed organization toward World Class Excellence for Food Safety within four years by framing Food Safety Roadmap Strategy. This included fast-tracking to FSMA (Food Safety Modernization Act), SFCA (Safe Foods for Canadian Act) and new NLEA (Nutrition Labeling Education Act) for US and Canada compliance. Over 25+ years of food safety and quality experience, after holding successive senior positions with Colgate-Palmolive, Coca-Cola, Bestfoods NA, Unilever, YUM! Brands and Quiznos (Board). Prior to joining Weston Foods, held position of Quality Director with Mondelez International (formerly Kraft Foods) in Europe, (Zurich, Switzerland) and Cadbury as QA Chocolate Director (Quality, Environmental, and Health & Safety) for NA/Europe/Global.
Allergens 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. Important elements will include:
- Allergen Landscape 2018
- Designing Allergen Program
- Risk Assessment
- Validation Essentials
- Verification and Monitoring Programs
- Cleaning Approaches
- Qualitative Testing
- Testing Methods and Evaluating Labs
- Robust Allergen Control Plan
- Food Allergy Recap
- Regulatory landscape & evolving customer expectations
- Allergen risk assessment; manage or label?
- Cleaning validation, verification, and monitoring
- Testing for allergens; some do’s and don’ts
- Principles of allergen control
- Insights into allergen control
Course Level - Basic/Fundamental
Who Should Attend
Food Safety Teams, PCQI’s, Front Line Supervisors, Leads and Management, HACCP/HARPC Team, Sanitation Team, Quality Control Team, Operations Management, Leadership Teams, Sanitation Leads & Management, Food Developers.
Why Should Attend
The course will provide the latest insight for World Class Allergen Minimization Program. 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.