Food Allergen Programs: Management of Allergen Cross-Contamination and Validation of Cleaning Procedures to Ensure Effective Removal
More Trainings by this Expert
Attend this webinar to understand the purpose of cleaning validation. The training session will focus on how to develop a cleaning validation plan related to food allergens, including the sequence of events likely to proceed in a cleaning validation plan, which can be tailored for specific situations. Participants will understand what to consider when choosing sampling and testing methods.
The session will provide useful example scenarios to demonstrate effective cleaning regime and non-effective cleaning regime depending on the acceptable level. On completion of the training, the participants will undoubtedly be able to develop and use a cleaning validation plan to demonstrate that a defined cleaning procedure is able to effectively and reproducibly remove the allergen from the specific food processing line or equipment.
Areas Covered in the Session:
Who Will Benefit:
- Cleaning validation definition
- What allergens are we concerned with
- Management of allergen cross-contamination
- Why validate cleaning regime to show allergen removal
- Cleaning validation plan and its characteristics
- What to sample (Final product, Flushes, Surfaces & Personnel, Rinse/wash waters and Air)
- Selecting the method of analysis
- Data collation
- Validation confirmation
- Food Processors and Manufacturers
- Owners of SME’s
- Production Managers
- QA & QC Managers
- HACCP Coordinators
- Microbiologist and Food Processing Engineers
- Food Scientists and Technologists
- Hygiene Managers
- Catering managers
- Government Food Inspectors
Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.
He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.