SGS New Webinar: Allergen Management Industry Practices, Label Control and Prevention
Summary
HACCP plans aim to identify the critical points in a product’s manufacture where additional measures can be taken to minimize the presence of allergens in the final product.In the event that HACCP and GMP practices suggest that the implementation of those additional measures may not be enough to exclude the risk of cross contamination, then appropriate action must be taken.Presenter Dr. Evangelia Komitopoulou SGS Global Technical Manager – Food Andrew Bowman Global Product Manager Formulation - METTLER TOLEDO Industrial Bruno Goudard Global Requirement & Food Safety Expert - METTLER TOLEDO Retail Roberts Jim Head of Sales and Marketing - METTLER TOLEDO Vision Inspection Systems Target Audience The webinar is aimed at companies interested to get a good understanding of currently available food allergens guidelines, or professionals and others that wish to be educated on the topic.HACCP plans aim to identify the critical points in a product’s manufacture where additional measures can be taken to minimize the presence of allergens in the final product.In the event that HACCP and GMP practices suggest that the implementation of those additional measures may not be enough to exclude the risk of cross contamination, then appropriate action must be taken.