Jump to content

  • Quick Navigation

Food Allergen Control

in IFSQN Events Calendar
Added by SQT Training, 02 Jul 2014

Taking place 11 Nov 2014 (Single Day Event)

SQT Training

Event Organizer SQT Training Ltd
Contact Name Karen O
Contact Number 353-61-339040
Contact Email koshea@sqt.ie
Event Category Training Course
Event State/City Dublin
Event Country Ireland
Cost of Attendance €395
Event/Registration URL http://www.sqt.ie/CourseDetail.aspx?ID=431&Course=Food+Allergen+Control

Event Description


The traditional concept of dividing all food hazards into three groups; biological, chemical or physical is in need of revision as a fourth category, Allergens is becoming more of a concern to food retailers. Section 5.2 of BRC – Issue 6 outlines controls for management of allergens and includes it as a Fundamental. Failure to comply with a Fundamental as defined by BRC “will have serious repercussions on the integrity or safety of the product supplied”. Mislabelling of allergens accounts for approximately half of all food recalls.

Food allergens and pathogenic organisms have the same potential consequence, they can both kill. The policy adopted by many Food Business Operators over the past ten years has been to develop and implement control measures for pathogenic organisms i.e. CCPs, yet this may not be an appropriate means for controlling allergens. To fully integrate allergen control measures into your food safety management system, all food business operators need to understand the fourteen allergens that must be labelled, as defined in legislation, if present in food products.

This training course is designed to take delegates through the allergens as defined in Directive 2003/89/EC (amending 2000/13EC) to gain a greater understanding and to look at the existing and new control measures that may need to be implemented.

Learning Outcomes

On successful completion of this training course, delegates should be able to:
  • Understand European allergen legislation
  • Understand the severity associated with each allergen
  • Ensure compliance with labelling requirements for allergenic foodstuffs
  • Undertake an allergen risk assessment
  • Design plant layout to meet allergen management requirements
  • Undertake cleaning and validation studies
  • Implement an allergen management programme
Who Should Attend
  • General management who wish to acquire a broad knowledge of Food Safety issues
  • Quality Assurance / Technical and Production Personnel who have specific responsibilities for Food Safety as part of a HACCP Team
  • Catering Managers / Chefs who supervise food handlers
  • Retail fresh food managers
  • Engineering/Maintenance Personnel
  • Regulatory Personnel – Veterinary Inspector, Environmental Health Officer
  • Research & Development Personnel
Course Programme
  • Course Introduction
  • Legislation – Directive 2003/89/EC, 2007/68/EC
  • Food allergies and intolerance
  • Allergen risk assessment process
  • Supply Chain Operatives / Manufacturing
  • Allergen risk communications
  • Cleaning & Validation
  • Allergen labelling
  • Ten-point allergen improvement plan
Course Tutor
Industrial Management Systems
Click Here
Course Times
9.00am - 5.00pm
Public Course Cost
€395 (includes course documentation, lunch and refreshments)
In-House Courses
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.
Course Manual
Delegates will receive a very comprehensive course manual.

Share this