Controlling Allergen for BRC

Course Summary

Aim

To provide delegates with information about the allergens, the hazards they pose and methods of control to ensure compliance with BRC requirements.

Objectives

• To increase understanding of allergens and the hazards they pose in food manufacture
• To provide practical guidance on controlling hazards and monitoring the effectiveness of the controls
• To ensure compliance with Section 5.2.1 of BRC Issue 5

Entry Requirements

There are no specific entry requirements, but the course is suitable for anyone involved in managing allergens within food manufacturing

Course Structure & Content

• Brief Introduction and Icebreaker
• Introduction to allergens
• What is an allergen?
• Which foods contain allergens?
• Symptoms and severity of allergic reactions
• Consequence to a business of contamination of product with allergenic material.
• Conducting a Risk Assessment
• Group discussion about possible routes of contamination at the various steps of the process
• Controlling the hazard

The course will also include some worked scenarios for groups to discuss:
Labelling

• How to declare
• Compliance with Section 5.2.1 of Global Standard Issue 5
  

Course fee

£230 + VAT (Discounts available for 2 or more places)

Your course fee includes:

• Course binder and notes
• Lunch and refreshments
• VWA certificate of attendance

Controlling Allergen for BRC

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