General Food Safety Training
Allergen Management for Food Manufacturers
This course is designed to provide information on food allergies and intolerances and how they can be managed in a food manufacturing context. It also guides the student through the use of the VITAL Tool for identification of appropriate allergen precautionary labeling.
Course Content:
- Definitions of food allergies and intolerances
- Legislative requirements
- Incidence of food allergens and intolerances
- Review of hazard analysis in the context of allergens
- Where allergens can originate and contaminate end
products
- Strategies for management of food allergens in
manufacturing
- Labelling of allergens
- The new Voluntary Incident Trace Allergen Labelling
(VITAL) tool for precautionary labelling.
| Duration: 1 day Price: $395 |
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