Food allergies are a vital state health issue affecting millions of Americans. Due to the significance of food allergens amongst certain individuals, the U.S. Food and Drug Administration (FDA) implemented the Food Allergen Labeling and Consumer Protection Act (FALCPA) in 2006 to require manufacturers to disclose the major food allergens known as the ‘Big 8’ allergens in packaged foods.
Producing allergen free products can require implementation of systems and controls, certification preparation and audits, as well as understanding what can and cannot be claimed on the package. Is your facility ready to go Gluten Free?
This fast-paced, high-content webinar with expert speaker Natasha Rowley-Phipps will help you understand what gluten is and the allergenic responses to gluten. The use of statistics and resources will be a major part of the discussion. You will also leave with an understanding of any systems, programs and controls that may be necessary to successfully and safely produce a gluten free product. You will get a brief presentation of certification programs, what the preparation steps are and how to successfully complete the audit certification process. Plus, the session will review the steps through vendor verification, packaging and shipment of the finished product while discussing the risk analysis of each step.
Who should attend?
Natasha Rowley-Phipps has more than 20 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in bakery science management with further studies in a master's program of cereal chemistry. Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality...
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