workshops

A workshop for small businesses, factory teams or those wanting more details,  teaching the basics of how to complete an allergen risk review and how the results can be used. 

This workshop will take allergy health professionals on a deep dive into food allergen management in the food industry. The workshop will commence with a symposium of short presentations from clinical and industry experts followed by case studies and scenarios.

The workshop aims to provide an understanding of how to support patients and food service providers about choosing appropriate foods for patients and people living with food allergy.

At the end of the workshop, you will have the answers to these questions:

• How are food allergens managed from paddock to package?
• What is a food allergen scientific quantitative risk assessment?
• What is the difference between particulate and dispersible food allergen cross contact (cross contamination)?
• What is a reference dose for PAL statements and how is it determined?
• Why can’t you just rely on allergy testing of products?
• What does it mean if a product doesn’t have PAL statement?
• Who is using meaningful PAL statements?
• What should I tell my patients about PAL statements?
• What should food services do with products and ingredients with PAL statements?

This session will explore the concepts of cleaning validation and verification and how they apply to different production environments.  The interactive session will cover the methodologies available, and considerations in selection of appropriate methods. 

• Questions to ask and information required prior to testing.
• Where and when to take samples.
• How to interpret results in relation to allergen controls and risk assessments