Allergenic Ingredients

Address the technical view of allergenic ingredients and their symptoms in humans.

Show techniques for control and prevention of cross-contamination.

Understand the list of allergenic items and potential allergenic ingredients that must be managed.

Discuss the question in the control of allergenic ingredients in the process x labeling.

Know tools and programs for controlling and minimizing cross-contamination.

 

Program:

Current context of allergenic ingredients in the scenario of food safety / Lists of Allergenic Ingredients

• Legal Requirements relating to Allergenic Ingredients

• Symptoms of Allergenic Ingredients in the organism

• Mapping of contamination areas

• Procedures for minimizing contamination by Allergenic Ingredients

• Procedures necessary for keeping an Allergenic Ingredient Control Program

References:

ISO TS 22002-1;

Codex General Standard For The Labelling Of Prepackaged Foods –CODEX STAN 1-1985 (rev. 1-1991)

DIRECTIVE 2003/89/CE – 11/10/2003 – Indication of Ingredients Present in Food Items

DIRECTIVE 2003/89/CE – 11/10/2003 – Indication of Ingredients Present in Food Items

NFPA (in the USA) - National Food Processors Association

ANVISA and Resolution RDC 26 of July 02, 2015

 

Who the course is intended for: Professionals in the food sector working directly or indirectly with food safety.

Course Duration: 08 hours

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