Why Should You Attend:

This Webinar will review some of the formulation, receipt, storage, production scheduling and labeling of allergenic ingredients. A detailed description of the common allergens (Peanuts, Tree nuts, Fish, Shellfish/Mollusks, Milk/Dairy, Wheat/Gluten, Soy and Eggs) and their alternatives will be provided.

We will then further explore some of the specific technologies and practices that enhance an allergen program along with its supporting program s- GMP, HACCP and Sanitation. We will focus on technical studies of allergens and the latest information potentially driving legislation. Finally to give some perspective to risk, we will review current trends and recalls.

Areas Covered in the Seminar:

The common allergens, their derivatives and sources.
Alternatives to allergens in product formulation.
Testing methods.
Recent proposals to legislation.
Current trends, cases and actions.
Document Control Methods.

Who Will Benefit:

Food manufacturing employees at all levels, especially maintenance, operators and their contractors
Specification developers of new and existing products
Auditors who review facilities quality assurance programs
Customers who want to understand best practices that they should require of their suppliers will benefit
Executives will understand the key benefits of allocating resources toward these programs and will be able communicate the market edge it gives them to their customers and shareholders.

NOTE: Use This Promocode ( 117660 ) To Get 10% Discount.