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Food Allergen Programs: Management of Allergen Cross-Contamination and Validation of Cleaning Procedures to Ensure Effective Removal
This webinar will provide important insights into allergen management hotspots including:
- Common allergens and sources
- Cross-contact
- Validation of cleaning process for effective removal of the unwanted allergen
- Supplier controls
- Allergen declaration on food labels
- Packaging
- Global perspective
- Recall readiness
Overview of the webinar
A very small amount of some allergens such as nuts can cause adverse reactions, including potentially fatal anaphylactic shock. Consequently, under the Food Safety Modernization Act (FSMA) greater emphasis is placed on allergen management. The food industry must focus on this issue to avoid food recalls due to undeclared allergen and cross contamination.
Who should attend?
- Food processors and manufacturers
- Owners of SME’s
- Food safety management team members
- VPs of operation and quality in food companies
- Hygiene and Cleaning Managers
- Catering Managers / Chefs who supervise food handlers
- Retail fresh food managers
- Local authority personnel (EHO)
- Food Safety Auditors
Why should you attend?
In order to address this issue, organizations must understand and recognize the most common failures concerning allergen control. By identifying the areas of failure they can strive to develop robust strategies that will effectively bring about the control of allergens in the manufacturing environment.
Faculty - Mr.Rotimi Toki
Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.
He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland, Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he brings seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.