Food Allergen Programs - Current Trends, Technologies and Risk Mitigation

July 20, 2011 - PRLog -- 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.

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