Webinar on Food Allergen Programs: Management of Allergen Cross-Contamination and Validation

Overview: 

This webinar will provide guidance on how to validate cleaning in terms of allergen removal and it is intended for use in all operations.

Very small amount of some allergens such as nuts can cause adverse reactions, including potentially fatal anaphylactic shock. Therefore where HACCP/allergen management plans identify cleaning as a prerequisite to ensure adequate removal of allergens, it is important that cleaning procedures can be proven to be effective. 

Why You Should Attend: 

Attend this webinar to understand the purpose of cleaning validation. The training session will focus on how to develop a cleaning validation plan related to food allergens, including the sequence of events likely to proceed in a cleaning validation plan, which can be tailored for specific situations. Participants will understand what to consider when choosing sampling and testing methods. 

The session will provide useful example scenarios to demonstrate effective cleaning regime and non-effective cleaning regime depending on the acceptable level. On completion of the training, the participants will undoubtedly be able to develop and use a cleaning validation plan to demonstrate that a defined cleaning procedure is able to effectively and reproducibly remove the allergen from the specific food processing line or equipment. 

Areas Covered in the Session:

• Cleaning validation definition
• What allergens are we concerned with
• Management of allergen cross-contamination
• Why validate cleaning regime to show allergen removal
• Cleaning validation plan and its characteristics
• What to sample (Final product, Flushes, Surfaces & Personnel, Rinse/wash waters and Air)
• Selecting the method of analysis
• Data collation
• Verification
• Validation confirmation
• Documentation

Who Will Benefit:

• Food Processors and Manufacturers
• Owners of SME's
• Production Managers
• QA & QC Managers
• HACCP Coordinators
• Microbiologist and Food Processing Engineers
• Food Scientists and Technologists
• Hygiene Managers
• Catering managers
• Government Food Inspectors