Food Allergen Programs-Current Trends, Technologies and Risk Mitigation

Michael Brodsky

Starting at

$229


Single registration

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An Allergen Control Plan is a critical component in your product safety initiatives. Your Allergen Control Plan is your company’s written document regarding the storage, handling, processing, packaging, and identification of allergenic foods and ingredients.

Your Allergen Control Plan must be implemented, audited, enforced and updated continually. Every time you make a change in a process or a product, assess your plan and update as needed. Every time you hire a new employee or change the responsibilities of an employee, make certain they understand their role in the Allergen Control Plan through documented training. Every time you begin working with a new supplier, evaluate their Allergen Control plan and change yours as needed. If you change or add locations, a new Allergen Control Plan should be developed specifically for that location.

Why should you attend?

An Allergen Control Plan is about protecting the health and confidence of consumers. But it is also about protecting the financial health and reputation of your company.

What you'll learn?

  • Sources of Allergens
  • Allergen Control Team
  • Risk Assessment and Mitigation Strategies
  • Product Design (Research and Development)
  • Receiving, Storage, Handling and Processing
  • Supplier Control Programs for Ingredients and Labels
  • Maintenance and engineering
  • Validated Allergen Cleaning Program
  • Staff Training and Education

Who should attend?

  • Quality Control/Assurance and Food Safety professionals
  • Operations managers/supervisors
  • Sanitation managers/ supervisors or leads
  • Corporate quality managers
  • Operations personnel
  • Senior management
  • PCQI’s
  • Plant management personnel
  • Third parties developing HACCP plans
  • Auditors and those with food safety inspection roles
  • Validation specialists
  • Consultants
  • Quality system auditors

Webinar Events
Live -Coming soon!

Training CD-DVD

Physical CD-DVD of recorded session will be despatched after 72 hrs on completion of payment


Recorded video

Recorded video session



Speaker: Michael Brodsky,

Michael has a post-graduate degree from the University of Toronto, School of Hygiene and Tropical Medicine. eHe has been an Environmental Microbiologist for more than 46 years, as a research scientist and Laboratory Director in both the public and private sectors. He currently operates as the President of Brodsky Consultants. He is a Past President of the International Association for Food Protection (IAFP), the Ontario Food Protection Association (OFPA) and AOAC International. He serves as Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC OMA and the AOAC Research Institute, as a reviewer for Standard Methods for the Examination of Water and Wastewater and as a chapter editor on QA for the Compendium of Methods in Microbiology. He is also a technical assessor in microbiology for the Standard Council of Canada and Certified by Exemplar Global as a lead auditor/assessor for the Canadian Association for Laboratory Accreditation (CALA).




Get in touch

(315) 632-0735,
(315) 750-4379

Fax

212-751-3500