Course overview
We will discuss food allergies and intolerances, food allergens, UK legislation, VITAL thresholds, food allergen and precautionary labelling.
We will consider testing methods available for allergens, how these work, and how to understand the reported results. We will cover sample journey through the lab, from sample preparation, analysis, quality controls, to results reporting. Participants will learn what are the factors that can influence allergens test results and how to choose a suitable method of analysis.
Participants will gain insights into allergen management issues identified during audits such as BRC Global Standard, and guidance for allergen management in food manufacturing and retail environments.
