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Details

Food allergy (FA) is an important public health problem that affects adults and children and may be increasing in prevalence. Despite the risk of severe allergic reactions and even death, there is no current treatment for FA: the disease can only be managed by allergen avoidance or treatment of symptoms. Therefore, nowadays allergen is considered as food safety risk and need to be controlled and managed.  Allergen management is required for FSSC 22000, based on the prerequisite program ISO/TS 22002-1 as stated at clause No. 7.2 in ISO 22000:2005 Standard.

Outline

  • Why we need to manage allergens?
  • Background of Food Allergens and Intolerances
  • Definition and types of Food intolerance
  • 10 Most Common Symptoms of Allergies
  • Nine common food allergens
  • Managing Food Allergen Risk - Risk Assessment via HACCP analysis, risk management, risk communication and risk review
  • How to eliminate allergens in production and warehouse – Cleaning and sanitizing
  • Allergen labelling
  • Workshop / discussion
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