Preventative Controls for Allergen Risk Mitigation Under FSMA
  • CODE : GINA-0023
  • Duration : 60 Minutes
  • Level : Advance
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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 the US and Canada compliance. Over 25+ years of food safety and quality experience, after holding successively senior positions with Colgate-Palmolive, Coca-Cola, Bestfoods NA, Unilever, YUM! Brands and Quiznos (Board). Prior to joining Weston Foods held the 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.

A three-layered approach to Allergen Management will be described, with the 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.

Allergen-related Recalls have been elevated to a Class I under the 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.

Learning Objectives

  • Allergen Landscape
  • Designing Allergen Program
  • Risk Assessment
  • Validation Essentials
  • Verification and Monitoring Programs
  • Cleaning Approaches
  • Qualitative Testing
  • Testing Methods and Evaluating Labs
  • Robust Allergen Control Plan
  • Success Takeaways

Course Level - Basic to Advance

Who Should Attend

Quality and Food Safety staff/mgt., PCQI members, Operations leads/supervisors, Sanitation leads/supervisors, plant management, warehousing managers/leads, maintenance and engineering leads/supervisors, procurement team leads, crisis coordinators, and senior leadership in Food Industry wanting to understand the potential business impact on new FSMA requirements.

Why Should You Attend

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.

  • $179.00

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