56 2014 - Food Allergen Programs: Management of Allergen Cross-Contamination and Validation of Cleaning Procedures to Ensure Effective Removal

Instructor: Rotimi Toki
Description:
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.
Why Should you Attend:
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 depending on the acceptable level. 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.
Objectives of the Presentation:
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 can 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
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