Food Allergens Risk Assessment and the Techniques that can be used for the evaluation and management of allergens within a Food Industry are essential for the safety of the consumers. Allergic reactions are increasing worldwide, with Cyprus also recording increased incidents.
The demand for allergen–free products (such as gluten–free) is increased, while consumers require greater accuracy and safety in the provided information. Omissions or incorrect claims are often found on food labelling, despite the requirements of EU Regulation 1169/2011.
The training program aims to provide tools and knowledge for the proper assessment and management of allergens contamination risks, the understanding of relevant legislation, the implementation of preventive measures and the awareness of employees in the food industry.
The training program is ideal for:
- Executives of the food industry
- Heads of Departments such as Production, Purchasing, Receiving, Warehouse, Food and Beverage, Ex. Chefs, etc. who are involved in decision–making for Allergen Management.
- Designated Management Systems Managers (Quality Managers) within the company, who want to deepen their knowledge on risk assessment and labelling
- Employees that the Management of their organization intends to appoint as Responsible for the Management of Allergens.
- Business consultants who wish to offer effective Allergen Management services to other organizations
Our experienced Instructor Elena Georgiou as well as our special guests from Food Sector, will provide all the necessary information and knowledge to the participants for practical implementation.
If you are interested in the specific subsidized training program, contact us
