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Food Allergens: Regulations, Risks, and Controls


This course will review the importance of allergens and the latest information and technologies for identification and control practices.  Global regulations and the risk in the global food supply, along with new disclosures will be examined, as well as allergen labeling requirements and ramifications.  Detection methods, cleaning and sanitation, and labeling control in plants are just some of the practices to be covered.  Best practices in managing communication to consumers will also be presented.

You will be able to:

Course Modules:

Mechanisms of allergenicity 
Why are allergens important?  This module will provide an overview of how allergens affect the body and will explore new learnings in food allergens including the latest information and new technologies to help in controlling food allergens. 

Food Allergen Regulations 
The 8 big allergens will be reviewed along with new disclosures and FAO/WHO/Codex guidelines.  Allergen labeling requirements and new laws will be detailed as well as legal ramifications for allergen mislabeling or product contamination.  Recalls and the use of the Reportable Food Registry will provide learners with examples of how recalls have been managed and the regulations and guidelines to be followed to help avoid recalls.

Risk in global food supply will also be discussed including the mislabeling of products and how to identify allergens in imported products.

Allergen Control in Food Processing

Allergen control procedures will be examined, from receiving all the way through shipping including segregation and scheduling.  Detection methods and cleaning and sanitation program verification will give learners best practices for implementation if control programs in their own environments.  Labeling control in manufacturing plants will also be covered including storage, use on the line, scanning and verification of changing of packaging materials.

Plant Management 
This module will provide techniques to motivate food managers and employees to incorporate allergen sensitivity and adhere to processing requirements and guidelines.

Communication to consumers 
How do you handle consumer inquiries?  Do your customer service/call center employees have the information they need when talking with customers.  Best practices will be presented on training programs and how to employees should handle consumer inquiries regarding allergens, including questions employees should ask and follow up procedures.

IFT is committed to providing science-based education and has measures in place to ensure IFT and sponsored webcasts are of quality science and research. IFT members and staff scientists review proposed topics and make a final determination on content and presenter selections, best suited for IFT audiences.

Intended Audience(s): Product Developers, R&D, Nutrition, Regulatory Specialists, Quality Control/Quality Assurance, Food Processors, Food Manufacturers, Dieticians, Food Inspectors, Food Safety Personnel, Sales & Marketing, Food Service/Retail
Learning Level(s): Introductory to Intermediate
Non-Member Registration Fee: $495
Member Registration Fee: $395
Student Registration Fee: $295
Presentation Date: 10/07/11 12:00 PM
Duration: 5-6 hours


Gale Prince, CFS

Dr Robert B Gravani, CFS
Fd Sci Prof
Cornell Univ

Michael Scott Kearns
QA Mgr
Shearer's Foods

Christine M Bruhn PhD, CFS

Univ. of California