Allergen Labeling and Control in Canada

Duration: 75 Minutes
Food allergies are a serious public health and safety issue. Identification and control of food allergens is therefore a top priority in the food industry. According to the Canadian Food Inspection Agency, 67% of domestic food recalls for the period 2011-2014 originated from the non-federally-registered food sector. In this category, the number one cause for the recalls was undeclared allergens.
Instructor: Karine Lawrence
Product ID: 501134
Food allergy is an abnormal immune response to dietary components, usually proteins. Allergies affect 5 to 6% of young children and 3 to 4% of adults in westernized countries. It is estimated that anaphylaxis causes 150-200 deaths per year in North America. For the consumer suffering from allergies, avoidance of food allergens by carefully reading food labels is the most effective prevention. In an effort to protect Canadians suffering from food allergies, new allergen labeling regulations came into effect in 2012.

Objectives of the Presentation
The key objectives of this webinar are as follows:
  • Reviewing food allergen labeling regulations in Canada
  • Providing guidance for the identification of allergens
  • Discussing cross-contamination risks and how to mitigate them
  • Outlining the steps to the development of an Allergen Control Plan (ACP)
  • Verifying and validating ACPs
  • Using allergen screening tests
Why Should you Attend
This 60 minute webinar will be of interest to food companies that are implementing Good Manufacturing Practices or a HACCP-based food safety program. The talk will include a review of the 2012 food allergen labeling regulations as well as strategies to control the flow of allergens and to minimize cross-contamination risks in the food facility. The presentation will also address the development, verification and validation of an Allergen Control Program (ACP) and will discuss the use of allergen screening tests.

Areas Covered
  • Allergen overview
  • Food allergen regulations in Canada
  • Allergen identification
  • Cross-contamination risks
  • Allergen Control Plans (ACPs)
  • Verification and Validations of ACPs
  • Allergen screening tests
Who can Benefit
  • Business owners and operators
  • Procurement/Production/QA professionals
  • HACCP coordinators
  • Food safety coordinators and managers
  • Quality Assurance managers
  • Sanitation managers
  • Directors of Quality Assurance/Technical services
  • Directors of Operations
$300
Recorded Session for one participant
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  • Upon purchase of the recorded session a link will be updated on your OCP Account within 24 hours
  • Please click on the link to access the Recorded Session
  • Presentation handouts in downloadable PDF format will be updated on your OCP Account within 24 hours of the purchase of the product
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account after 48 hours of the product Purchase
  • Please share your valuable Feedback at the end of the session
Instructor Profile:
Karine Lawrence is a sensory scientist and food safety specialist with over 14 years of industry experience in the field of Food Safety, Quality Assurance and Research and Development. She holds a master's degree in Food Science and Engineering (France) as well as a Master of Food Science (Canada). Karine is a certified SQF consultant and trainer and provides services to the wine and food sector in Canada and the US. Karine is a certified HACCP auditor (CHA-ASQ) and a Canadian Certified HACCP professional (CCHP). She is also an instructor in the school of Food, Wine and Tourism at Okanagan College.
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