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GFSI requirements for Allergen Management in Food Production

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$97.00 (EU/UK Customers Charged 20% VAT)  

Next Live Training: None scheduled

Purchase the previous training recording (with 30 day access) to experience the full 4-hour training session along with the presentation slides, templates, and certificate of attendance. Make you choice for live or recording during checkout.

Instructor: Vladimir Surčinski, Auditor and Trainer
Facilitator: Simon Timperley, Administrator, IFSQN

Cost per attendee: $97.00 USD

Training Course Outline:

In the last two decades, the prevalence of allergic diseases have increased dramatically. It is estimated that over 220 million people worldwide have experienced reactions to food allergens. Lack of understanding of allergens hazards in the process of purchasing, storage, preparation ordering, and delivering of food products can lead to unwanted allergenic reactions for immunocompromised consumers. These were the main reasons for food legislation and significant food safety standard requirements change.

Allergens are now considered as one of the significant hazards. Steps in production need to be assessed for potential cross-contamination and verification methods need to be developed. All this needs to comply with legislation and food safety standard requirements which brings additional pressure for food operators and managers.

With this 4-hour training webinar, we offer you an easy and fast way to understand what allergens are, how cross-contamination can happen, ways to prevent it, to control it, and to develop a strong food safety system that can build the confidence of consumers.

All attendees receive:

  • Copy of the training materials (PDF)
  • Personalized IFSQN Training Academy Certificate
  • 30 day access to the webinar recording
  • Exclusive post webinar contact with the presenter for further explanation and input
List of topics covered:
  • Food allergies definition, reason and indicators
  • Main food products that are allergens
  • Understanding the gluten allergies and intolerance
  • Egg and egg product allergies
  • Milk and milk product allergies
  • Fish and sea products allergies
  • Soy allergies
  • Nut allergies
  • Sesame allergies
  • SO2 allergies
  • Understanding the minimal and maximal dosage of allergens in food
  • Food safety system requirements for allergen hazards – GFSI certification scheme
  • Implementation of prevention steps for cross-contamination (layout, equipment design, cleaning activities etc.)
  • Organisation of production steps and production lines in accordance with allergen management
  • Organisation of employees and employee training regarding allergens
  • Practical examples of hazard assessment for allergen hazard in production steps
  • Implementation of allergen monitoring activities
  • Implementation of allergen verification activities
  • Analysis and understanding of the allergen verification activities
  • Analytical methods for allergen verification
  • Development of records and procedures for allergen management
  • Understanding of the basic legislation regarding the allergens labelling
  • Final products labelling and consumer awareness

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