Food Allergen Programs: Management of Allergen Cross-Contamination and Validation of Cleaning Procedures to Ensure Effective Removal

Website https://compliance2go.com/product/?pid=CP2014-436 | Edit Freely

Category Medical Device

Deadline: April 01, 2015 | Date: April 01, 2015

Venue/Country: Online, U.S.A

Updated: 2015-03-24 16:38:51 (GMT+9)

Call For Papers - CFP

Very small amount of some allergens such as nuts can cause adverse reactions, including potentially fatal anaphylactic shock. Therefore where HACCP/allergen management plans identify cleaning as a prerequisite to ensure adequate removal of allergens, it is important that cleaning procedures can be proven to be effective. This webinar will provide guidance on how to validate cleaning in terms of allergen removal and it is intended for use in all operations.

Course Objective:

Attend this webinar to understand the purpose of cleaning validation. The training session will focus on how to develop a cleaning validation plan related to food allergens, including the sequence of events likely to proceed in a cleaning validation plan, which can be tailored for specific situations. Participants will understand what to consider when choosing sampling and testing methods.

The session will provide useful example scenarios to demonstrate effective cleaning regime and non-effective cleaning regime. On completion of the training, the participants will be able to develop and use a cleaning validation plan to demonstrate that a defined cleaning procedure is able to effectively and reproducibly remove the allergen from the specific food processing line or equipment.

Course Outline:

Cleaning validation definition

What allergens are we concerned with

Management of allergen cross-contamination

Why validate cleaning regime to show allergen removal

Cleaning validation plan and its characteristics

What to sample (Final product, Flushes, Surfaces & Personnel, Rinse/wash waters and Air)

Selecting the method of analysis

Data collation

Verification

Validation confirmation

Documentation

Who will benefit :

Food processors and manufacturers

Owners of SME’s

Food safety management team members

VPs of operation and quality in food companies

Hygiene and Cleaning Managers

Catering Managers / Chefs who supervise food handlers

Retail fresh food managers

Local authority personnel (EHO)

Food Safety Auditors

Webinar Includes:

Q/A Session with the Expert to ask your question

PDF print only copy of PowerPoint slides

90 Minutes Live Presentation

Certificate of Attendance