Controlling Allergen for BRC
Course Summary
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
Entry Requirements
There are no specific entry requirements, but the course is suitable for anyone involved in managing allergens within food manufacturing
Course Structure & Content
- 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
- How to declare
- Compliance with Section 5.2.1 of Global Standard Issue 5
Course fee
£230 + VAT (Discounts available for 2 or more places)
Your course fee includes:
- Course binder and notes
- Lunch and refreshments
- VWA certificate of attendance
Controlling Allergen for BRC