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:
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.
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.
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
Introductory to Intermediate
Non-Member Registration Fee:
Member Registration Fee:
Student Registration Fee:
10/07/11 12:00 PM
Gale Prince, CFS
Gale Prince is president of SAGE Food Safety Consultants, LLC, a firm specializing in assisting industry in preventing food safety problems through program review from procurement through consumer complaints. He brings broad experience in problem solving from managing product recalls to handling major disasters and consultation involving litigation on food safety issues
Gale’s forty years of work experience in Food Safety, Quality Control, Sanitation, Food Labeling, Workplace Safety and Regulatory Compliance Programs have included the following types of operations: Fresh and Processed Meat, Fresh Fruits and Vegetables, Bakeries, Milk and Ice Cream Processing, Cereal Grains, Pet Food, Canned Foods, Frozen Foods, Bottled Water, Food Packaging Materials, Food Service, Retail Food Stores, Food Transportation, Non-Foods, Over the Counter Drugs and Sanitary Design of Food Equipment. Gale has also managed several thousand product recalls during his career and has completed specialized training under Food and Drug Law – How to testify as an Expert Witness.
Gale is currently a member of the Institute of Food Technologists, the Association of Food and Drug Officials, and the International Association for Food Protection (formerly IAMFES) and he continues to serve on numerous organizational committees in the food industry. Gale is the recipient of numerous awards from the Association of Food & Drug Officials, the United States Food & Drug Administration, and the International Association of Food Protection.
Dr Robert B Gravani, CFS
Fd Sci Prof
Robert Gravani is a Professor of Food Science in the Department of Food Science at Cornell University. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program. Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.
Michael Scott Kearns
Christine M Bruhn PhD, CFS
Univ. of California
Reserach focus is on consumer attitudes and behavior toward food safety, food quality, and new food technologies.
Membership in Professional Associations: American Dietetic Association, Institute of Food Science and Technology, United Kingdom, Institute of Food Technologists, International Association for Food Protection, Phi Tau Sigma Honorary Society, Society for Nutritional Education.