Controlling Allergen for BRC

Aim

To provide delegates with information about the allergens, the hazards they pose and methods of control to ensure compliance with BRC requirements.

Objectives

To increase understanding of allergens and the hazards they pose in food manufacture
To provide practical guidance on controlling hazards and monitoring the effectiveness of the controls
To ensure compliance with Section 5.2.1 of BRC Issue 5

There are no specific entry requirements, but the course is suitable for anyone involved in managing allergens within food manufacturing

Brief Introduction and Icebreaker
Introduction to allergens
What is an allergen?
Which foods contain allergens?
Symptoms and severity of allergic reactions
Consequence to a business of contamination of product with allergenic material.
Conducting a Risk Assessment
Group discussion about possible routes of contamination at the various steps of the process
Controlling the hazard

The course will also include some worked scenarios for groups to discuss:
Labelling

£230 + VAT (Discounts available for 2 or more places)

Course Title

Controlling Allergen for BRC

£230 + VAT

1 Day