Recipe for Success: How to Effectively Manage an Allergen Program

Event Information
Product Format
Prerecorded Event
Valerie Scheidt, MBA, CP-FS
Conference Date
Wed, Jul 23, 2014
60 Minutes
Product Description

Requirements of an Effective Allergen Management Program

Food allergy is a serious medical condition that places our consumers at risk for severe health consequences. Allergies currently affect 6% of children and 4% of adults in the US population and there is no cure for this condition. Consumers rely on processors and distributors to adequately handle foods that contain the Big 8 allergens to prevent cross-contact and ensure adequate labeling of their products. As the failure to declare allergens tops the reason for product recalls, today’s food companies feel the financial and social impact of misbranded products. What must a food processor do to protect their consumers, their brand, and their business? This webinar by Valerie Scheidt will discuss some key elements to help manufacturers and distributors effectively develop, implement, and communicate the requirements of an effective Allergen Management Program.   

This program will provide answers to these important questions:

  • How do we change the current culture to make Allergen Management a priority in daily operations?
  • How do we develop an effective and robust Allergen Program?
  • How can we assure regulatory and GFSI compliance with our Allergen Management policy and procedure?
  • What methods are available to verify and validate the Allergen Program?
  • What internal programs are required to support the needs of an Allergen Control Program?
  • What type of employee training is effective to properly convey the message?

With this session , you will be able to:

  • Help food safety and quality professionals develop the philosophy on how to effectively manage an Allergen Program
  • Learn steps to execute allergen procedures in daily activities
  • Reduce errors in storage, staging, and rework of allergen containing materials and finished goods
  • Deliver effective training to ensure a successful launch and sustainable practices

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

Who should attend

  • Food safety and quality managers and directors
  • Food production managers
  • Operations and warehouse employees, including sanitation personnel
  • Change agents at food companies

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About Our Speaker

Valerie Scheidt  - Food Safety Consultants

Learning and performance expert, speaker, writer, consultant and facilitator, Valerie Scheidt, MBA, CP-FS is the founder of Keystone Quality, LLC, an Arizona-based consulting firm with expertise in food safety, compliance, performance improvement, change management, procedural enhancement, and knowledge transfer. Keystone’s mission is to create more positive and productive workplaces while aligning performance strategy to organizational goals.

Valerie is a former Quality and Training executive...   More Info
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