Tracking every allergenic food and ingredient in your facility isn’t optional, but it is a challenge. For starters, you must keep written documentation of every move a food allergen makes in your facility, from storage to packaging. Then, you need to update this plan every time a minor change occurs in your facility—such as hiring a new employee, shifting employee duties, or enlisting a new supplier. Don’t forget about auditing and enforcing this plan in each location you serve. One mistake can cost you a recall, lawsuit, or both.
Reduce your error risk by joining food industry expert Michael Brodsky as he explains how to implement a sound food allergen program. You’ll learn to audit that allergen control plan for compliance, assess it for efficiency and safety, and update it as needed. Brodsky outlines how to validate your cleaning process, ensure proper labeling, and train and educate your staff so everyone understands their role.
After attending this audio event, you will have a better understanding of what components constitute a comprehensive allergen control program—as well as how to implement and monitor these elements to ensure compliance success.
Here is a taste of what you will uncover:
Who Should Attend
Food suppliers, processors, and manufacturers
Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.
Michael Brodsky has been an Environmental Microbiologist for more than 44 years. He is a Past President of the Ontario Food Protection Association, the International Association for Food Protection and AOAC International. He serves as co-Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC Official Methods of Analysis and the AOAC Research Institute. He is a reviewer for Standard...
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