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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Allergens: Risk Assessment, Validation,
Managing Procedures
(Webinar length:  1hr 39min)

Overview:

Allergens cause more recalls than pathogens and many plants find them more difficult to
manage. As with most challenges, the issues come from a number of sides.

Within an Allergen Management System one of the most fundamental tasks is the Allergen
Risk Assessment. If this is done well, constructing the program is more straightforward. How
can this be integrated into the HACCP plan? We will provide you with a sample template.
Another critical task is Validating the ‘Allergen Clean’ which involves establishing the proof
that the transition is sufficient to remove the residues. The transition may be flushing, dry
cleaning, or wet washing. The session will describe best practices in studying your cleaning
system’s capability.

Validation must be done at three levels: The equipment must be visually clean; the equipment
must be clean using an allergen swab test; and, the next product being produced must be free
of a residual allergen. You must be able to do this repeatedly and be able to prove it.

How do we change attitudes and habits and the overall culture of the plant? Most plants have
seen little success in this area so despite sophisticated equipment, manuals full of
procedures, and audit certificates posted on walls, the risk remains. We will discuss
behavioral theory as well as overcoming resistance to change with practical examples that
have worked. Lastly, how do we measure the ultimate success?

What we will cover:

Detection methods for cleaning and sanitation program verification
How to use the HACCP plan to do the risk assessment
How to put together an allergen validation plan
Know whether to test in-house or use a 3rd party lab, or both
A method to revalidate on a regular basis
An understanding as to why staff does not always accept past changes and tools to make
progress
How to develop a positive method to encourage new habits beyond just a disciplinary
approach
Techniques to motivate managers and employees to incorporate allergen sensitivity to
requirements and guidelines
Best practices for implementation

Intended Audience:

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

Presenter – Irwin Pronk

Principal Advisor, HACCP By Design.
Irwin Pronk has worked with over 300 companies to implement food safety and quality
assurance programs over the past 15 years. He has worked on all sections of the supply
chain from agriculture through animal feed production, food processing, distribution and food
service. He is a resource for many clients with in-plant facilitation of HACCP & GMP
programs (SQF, ISO22000) and is an ISO22000 Lead Assessor. Irwin was a contributor to
the Quality Auditor’s HACCP Handbook (ASQ). When it comes to management systems, he
is a firm believer in the integration of risk management systems as well as using a behaviour-
based approach. He was the winner of the OFPA’s Sanitarian of the Year award in 2005.
Prior to consulting he worked with both Pillsbury Canada and Maple Leaf.

Webinar Price ($289)
Click here to buy it

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