One of the biggest issues for people eating out nowadays is allergens and what customers need to avoid consuming. From the popular allergies like peanuts and gluten to the lesser known allergies like MSG, this web seminar will help you figure out a way to protect your customers (and the credibility of your food business) from the matters of allergies. Preparing proper methods to avoid cross-contamination and knowing what ingredients are used to prepare YOUR ingredients in your food will help this process and protect your customers from harm.
Summary: Allergen Management, Supporting Your Business
This webinar will discuss how effective risk assessment can prevent unintentional addition of allergenic material to non-allergen containing product. Effective allergen management involves identifying the potential for unintentional addition of allergenic material to non-allergen containing product and through risk assessment, determining the levels of control necessary to ensure product contamination does not occur. New detection methods and levels are becoming available for the identification of allergens, which can be used to confirm product does not contain unintentionally added allergens.
This is part of the IFSQN webinar series on food safety