Allergen Management

How to Prevent the #1 Cause of Food Recalls
According to the FDA’s Reportable Food Registry, undeclared allergens are the number one reason for all food recalls. With the FDA’s new Preventive Controls for Human Food requirements under the Food Safety Modernization Act (FSMA), federal and state compliance officers are highly focused on allergen risks when performing food safety assessments.
Allergen Management

Course Description

Undeclared allergens continue to be a major concern within the food industry.  There are numerous ways that unexpected allergens could make their way into your food products, including incidental cross-contact by using shared equipment or utensils and unexpected presence in your raw materials.  Allergens present in food must also be properly labeled to avoid consumer illness and regulatory nonconformance.

In this class we will discuss the many preventive measures that can be taken at your facility to eliminate the risk of undeclared allergens in your food products, including risk assessing raw materials, developing an allergen management program, scheduling of production runs to reduce risk of allergen cross contact, training of employees and conducting allergen verifications to verify procedures are effective when fully implemented.  We will also discuss the current allergen labeling requirements and how to avoid the common labeling mistakes.

Who Will Benefit From Taking This Course

Employees with responsibilities in Quality, Food Safety, HACCP, Regulatory Affairs, Food Production, Maintenance, Safety and any other associates interested in achieving a better understanding of the implementation/maintenance of an allergen management program. Front-line employees, leaders, supervisors and others who want to gain a better understanding of how to properly manage allergen risks in their facility.

What Skills Can Students Expect To Learn?

Attendees will learn how to develop a robust allergen management program that will ultimately reduce risks and the probability for future recalls. Topics include allergen labeling requirements, supplier management, raw material handling, process optimization, allergen cleaning procedures, and employee training. This is a very interactive workshop that will give attendees a good understanding of proper allergen management techniques. The agenda includes the following topics:
  • Top eight allergens of concerns in the US
  • Allergen labeling requirements
  • Managing allergens in your supply-chain
  • Assessing allergen risks within your facility
  • Developing an allergen management program
  • Best practices for allergen storage and spill containment
  • Preventing cross-contact throughout production
  • Production run scheduling to minimize risk of cross contact
  • Allergen cleaning best practices
  • Employee training

Schedule Your Class Today

If you feel that allergens are a food safety concern at your facility and you need the knowledge to properly assess risk and to develop a robust allergen management program that ultimately leads to a more preventive approach and acceptance to the new FSMA (Food Safety Modernization Act) and 3rd party audit requirements, then this is the right class for you.

See our current Allergen Management classes below, or contact us today to request private training at your facility.

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Allergen ManagementHow to Prevent the #1 Cause of Food Recalls

According to the FDA’s Reportable Food Registry, undeclared allergens are the number one reason for all food recalls. With the FDA’s new Preventive Controls for Human Food requirements under the Food Safety Modernization Act (FSMA), federal and state compliance officers are highly focused on allergen risks when performing food safety assessments.

Course Description

Undeclared allergens continue to be a major concern within the food industry.  There are numerous ways that unexpected allergens could make their way into your food products, including incidental cross-contact by using shared equipment or utensils and unexpected presence in your raw materials.  Allergens present in food must also be properly labeled to avoid consumer illness and regulatory nonconformance.
In this class we will discuss the many preventive measures that can be taken at your facility to eliminate the risk of undeclared allergens in your food products, including risk assessing raw materials, developing an allergen management program, scheduling of production runs to reduce risk of allergen cross contact, training of employees and conducting allergen verifications to verify procedures are effective when fully implemented.  We will also discuss the current allergen labeling requirements and how to avoid the common labeling mistakes.

Who Will Benefit From Taking This Course

Employees with responsibilities in Quality, Food Safety, HACCP, Regulatory Affairs, Food Production, Maintenance, Safety and any other associates interested in achieving a better understanding of the implementation/maintenance of an allergen management program. Front-line employees, leaders, supervisors and others who want to gain a better understanding of how to properly manage allergen risks in their facility.

What Skills Can Students Expect To Learn?

Attendees will learn how to develop a robust allergen management program that will ultimately reduce risks and the probability for future recalls. Topics include allergen labeling requirements, supplier management, raw material handling, process optimization, allergen cleaning procedures, and employee training. This is a very interactive workshop that will give attendees a good understanding of proper allergen management techniques. The agenda includes the following topics:
Top eight allergens of concerns in the USAllergen labeling requirementsManaging allergens in your supply-chainAssessing allergen risks within your facilityDeveloping an allergen management programBest practices for allergen storage and spill containmentPreventing cross-contact throughout productionProduction run scheduling to minimize risk of cross contactAllergen cleaning best practicesEmployee training

Schedule Your Class Today

If you feel that allergens are a food safety concern at your facility and you need the knowledge to properly assess risk and to develop a robust allergen management program that ultimately leads to a more preventive approach and acceptance to the new FSMA (Food Safety Modernization Act) and 3rd party audit requirements, then this is the right class for you.
See our current Allergen Management classes below, or contact us today to request private training at your facility.

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15Sep
FSMA Preventive Controls for Human Food (PCQI) | Sept. 15-16
Tuesday, Homewood Suites | Covington, LA

EVENT DETAIL

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“description”: “<h2><img class="aligncenter size-full wp-image-2249" src="http://fsqservices.wpengine.com/wp-content/uploads/2017/02/64994974_ml.jpg" alt="" width="1678" height="1119" />COURSE DESCRIPTION</h2> This FDA Food Safety Modernization Act (FSMA) final rule is aimed at preventing intentional adulteration from acts intended to cause wide-scale harm to public health, including acts of terrorism targeting the food supply. This “live” food defense course is taught by a qualified FSPCA lead instructor that has gone through a qualification process which includes a review of professional food defense experience, an entrance exam and a presentation skills assessment. Individuals who complete this course will get a certificate from FSPCA which will be recognized by FDA for meeting the requirements of having a qualified individual responsible for conducting vulnerability assessments and mitigating intentional adulteration risks. <h2>WHAT YOU CAN EXPECT TO LEARN</h2> <div class="e153317-23 x-text">Attendees for this course will learn the following:</div> <ul class="x-ul-icons fsq-list"> <li class="x-li-icon"><i class="x-icon-check-circle" aria-hidden="true" data-x-icon-s=""></i>Overview of Food Defense measures</li> <li class="x-li-icon"><i class="x-icon-check-circle" aria-hidden="true" data-x-icon-s=""></i>Vulnerability assessment preliminary steps</li> <li class="x-li-icon"><i class="x-icon-check-circle" aria-hidden="true" data-x-icon-s=""></i>How to consider inherent characteristics in your operation</li> <li class="x-li-icon"><i class="x-icon-check-circle" aria-hidden="true" data-x-icon-s=""></i>Consideration of an inside attacker</li> <li class="x-li-icon"><i class="x-icon-check-circle" aria-hidden="true" data-x-icon-s=""></i>Element 1: Evaluating the potential health impact of potential adulteration</li> <li class="x-li-icon"><i class="x-icon-check-circle" aria-hidden="true" data-x-icon-s=""></i>Element 2: Evaluating the degree of physical access to the product</li> <li class="x-li-icon"><i class="x-icon-check-circle" aria-hidden="true" data-x-icon-s=""></i>Element 3: Evaluating the ability of an inside attacker to successfully contaminate product</li> <li class="x-li-icon"><i class="x-icon-check-circle" aria-hidden="true" data-x-icon-s=""></i>Identifying actionable process steps</li> <li class="x-li-icon"><i class="x-icon-check-circle" aria-hidden="true" data-x-icon-s=""></i>Using the hybrid method</li> </ul> <h2>BEFORE YOU BOOK</h2> Attendees are strongly encouraged to take the FSPCA online Key Activity Types course before attending this course. The KAT course can be found here <a href="https://www.ifsh.iit.edu/fspca/courses/intentional-adulteration#key-activity-types-overview" target="_blank" rel="noopener noreferrer">KAT Online Course.</a> Two reasons to register for your seat today: <ol> <li>This very informative 1-Day course will provide you with a food defense certificate from FSPCA indicating that you have learned the skills necessary to be a “Qualified Individual” for conducting vulnerability assessments in compliance with the Intentional Adulteration Rule.</li> <li>The Hybrid Method – As soon as you learn this method, you will quickly realize that this is a great approach that reduces time of completion for vulnerability assessments while still allowing you to focus on those steps that have the greatest risk for intentional adulteration. Great Method!</li> </ol>”,
“image”: “http://fsqservices.wpengine.com/wp-content/uploads/2017/02/manufacturing.jpg”,
“name”: “Intentional Adulteration – Conducting Vulnerability Assessments | Sept 17, 2020”,
“url”: “http://fsqservices.wpengine.com/events/intentional-adulteration-conducting-vulnerability-assessments-sept-17-2020/”
}

17Sep
Intentional Adulteration – Conducting Vulnerability Assessments | Sept 17, 2020
Thursday, Homewood Suites | Covington, LA

EVENT DETAIL

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“startDate”: “2020-09-22”,
“endDate”: “2020-09-23”,
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“address”: “101 Holiday Square, Frontage Rd, Covington, LA 70433”
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“offers”:
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“url”: “http://fsqservices.wpengine.com/events/haccp-sept-22/”,
“price”: “695”,
“priceCurrency”: “$”
},
“performer”: “”,
“description”: “<h2><img class="alignleft size-full wp-image-151205" src="http://fsqservices.wpengine.com/wp-content/uploads/2018/12/developing-haccp-plans-e1592337437958.jpg" alt="" width="1470" height="630" />COURSE DESCRIPTION</h2> <span style="font-weight: 400;">This International HACCP Alliance approved curriculum is intended to provide attendees with a solid understanding of the 5 preliminary steps and 7 primary steps of HACCP plan development.</span> <span style="font-weight: 400;">With the assistance from an instructor who has a 20+ year career in the food industry and who has successfully developed, managed and defended numerous HACCP programs under both FDA and USDA jurisdiction, you will not only learn how to construct a solid food safety plan, you will also learn how to research and risk assess new and emerging hazards and how to utilize current industry best practices to keep you in regulatory compliance. </span> <h2>WHAT YOU CAN EXPECT TO LEARN</h2> <span style="font-weight: 400;">Through course content and exercises, attendees will gain the knowledge and skills to create and manage a food safety plan utilizing the most current approach to food safety. The agenda includes:</span> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">Food Safety HACCP Plan development</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Ways to customize your Food Safety HACCP program as it applies to your particular industry sector</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Understanding of the 12 Steps of HACCP – 5 preliminary steps and the 7 principles (12 step approach)</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Enhanced understanding of prerequisite programs and their role in an effective Food Safety HACCP Program</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">How to conduct a thorough hazard analysis</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Keys to successful monitoring of critical control points (CCP’s) and implementing corrective actions</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Verification verses validation and how they relate to various programs</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Good record-keeping principles</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">How to defend your program</span></li> </ul>    “,
“image”: “http://fsqservices.wpengine.com/wp-content/uploads/2020/05/AdobeStock_87251591_1200x630.jpg”,
“name”: “HACCP for Food Processors | Sept. 22-23, 2020”,
“url”: “http://fsqservices.wpengine.com/events/haccp-sept-22/”
}

22Sep
HACCP for Food Processors | Sept. 22-23, 2020
Tuesday, Homewood Suites | Covington, LA

EVENT DETAIL

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“startDate”: “2020-09-22”,
“endDate”: “2020-09-24”,
“location”:
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“@type”: “Place”,
“name”: “Homewood Suites | Covington, LA”,
“image”: “”,
“address”: “101 Holiday Square, Frontage Rd, Covington, LA 70433”
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“offers”:
{
“url”: “http://fsqservices.wpengine.com/events/haccp-seafood-haccp-bundle-save-100-sept-22-24-2020/”,
“price”: “1020”,
“priceCurrency”: “$”
},
“performer”: “”,
“description”: “<img class="wp-image-153261 size-thumbnail alignright" src="http://fsqservices.wpengine.com/wp-content/uploads/2020/04/9-150×150.png" alt="" width="150" height="150" /><img class="alignleft size-thumbnail wp-image-153256" src="http://fsqservices.wpengine.com/wp-content/uploads/2020/04/3-150×150.jpg" alt="" width="150" height="150" />For manufacturers of both seafood and non-seafood products, FSQS offers a special rate to receive a HACCP certificate from the International HACCP Alliance and a Seafood HACCP certificate from AFDO. Book both classes and save $100. <h2></h2> <h2>HACCP</h2> <span style="font-weight: 400;">This International HACCP Alliance approved curriculum is intended to provide attendees with a solid understanding of the 5 preliminary steps and 7 primary steps of HACCP plan development. </span>Topics for this class include: Pre-Requisite Programs, Hazard Identification and Risk Assessment, Establishing Critical Control Points, Monitoring and Corrective Actions, Record-keeping, Verification, Validation and Maintaining the Plan. <h2>Seafood HACCP – Segment Two</h2> Take advantage of this great blended training option. Get your Seafood HACCP certificate by attending a self-paced online training (Segment One) and a 1-day instructor-led training (Segment Two). This AFDO (Association of Food and Drug Officials) blended course provides an alternate way to get your certificate.”,
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“name”: “HACCP & Seafood HACCP (Segment 2) Bundle | Save $100! | Sept 22 – 24, 2020”,
“url”: “http://fsqservices.wpengine.com/events/haccp-seafood-haccp-bundle-save-100-sept-22-24-2020/”
}

22Sep
HACCP & Seafood HACCP (Segment 2) Bundle | Save $100! | Sept 22 – 24, 2020
Tuesday, Homewood Suites | Covington, LA

EVENT DETAIL

No event found!

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Developing a Positive Food Safety Culture | Oct 6-7, 2020October 6, 2020 09:00 AM – October 7, 2020 05:00 PMInternal Auditing | October 8, 2020October 8, 2020 09:00 AM – 04:00 PMFSMA Preventive Controls for Human Food (PCQI) | Sept. 15-16September 15, 2020 08:00 AM – September 16, 2020 06:00 PMSeafood HACCP – Segment Two | Sept 24September 24, 2020 09:00 AM – 04:00 PMIntentional Adulteration – Conducting Vulnerability Assessments | Sept 17, 2020September 17, 2020 09:00 AM – 04:00 PMHACCP & Seafood HACCP (Segment 2) Bundle | Save $100! | Sept 22 – 24, 2020September 22, 2020 08:00 AM – September 24, 2020 05:00 PMHACCP for Food Processors | Sept. 22-23, 2020September 22, 2020 08:00 AM – September 23, 2020 05:00 PM

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