WEBINAR - FOOD ALLERGEN MANAGEMENT

INTRODUCTION

Each year, millions of people have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening.

There is no cure for food allergies. Strict avoidance of food allergens—and early recognition and management of allergic reactions to food—are important measures to prevent serious health consequences.

OBJECTIVE

To introduce the basic concept of food allergens, method of control, and regulatory and labeling issues related to food allergen.

LEARNING OUTCOMES

On completion of this course, participants will be able to:

• Know about food allergens and why they are important in a food production
• Learn how to identify allergen hazards
• Learn how to evaluate the risks of consuming food containing allergens
• Learn the techniques of proper hyper-sensitivity labeling

COURSE CONTENT

1. What are Food Allergens and why are they important?
2. Identifying allergen hazards and evaluating the risk
3. Analytical test for food allergens
4. Risk Assessment in the prevention / avoidance of allergen contamination
5. Legislative requirements for labeling food allergen

WHO SHOULD ATTEND

1. Food business owner
2. Quality Assurance Team
3. R&D Team
4. Food Trainer
5. Food Student
   

WHAT YOU WILL GET

• Notes
  
• E-certificate