Ingredient Specification and Allergen Control Workshop

Mon. January 25| 1:00 PM - 5:00 PM | Room B-404

Ingredient control and specifications are a company's first defense against problems related to allergen contamination, and this control can be more complicated than it seems.  Continued recalls in the meat & poultry industry highlight the fact that the importance of these programs cannot be overlooked.  This workshop will take an in-depth look at best practices for raw material and ingredient control, as well as in-plant practices that can protect you and your business from unwanted allergen issues.

1: 00 - 1:45 pm Introduction and Considerations for Allergen Labeling

Joe Baumert, Assistant Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska

1:45 – 2:30         Incoming Ingredient Control

Jean Theiss, Sr. Director, Global Regulatory and Government Affairs, Newly Weds Foods, Inc.

2:30- 2:45           Break

2:45-3:30            In-Plant Best Practices and Verification                               

Laura Fenton, President, Fenton Food Safety and Management Consulting

3:30-4:15            Lessons Learned from Allergen Recalls

Brent Brehmer, Corporate Manager of Regulatory Compliance & HACCP, Hormel Foods Corporation

4:15 -5:00           Risk Assessment Approaches

Joe Baumert, Assistant Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska

Type: Ingredient Specification and Allergen Control Workshop

Cost: $150

Track: IPPE Fee Based Educational Programs


Session Sponsor