Food Allergen Programs - Current Trends, Technologies and Risk Mitigation

Natasha Rowley-Phipps

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Allergens are an increasing concern in the food industry. The number of people with allergies seems to be on the rise. They rely on industry to keep them safe from these potentially deadly substances. They are becoming more informed and more demanding. The FDA has intensified its monitoring efforts. Allergens are growing in the number of requested recalls. These occurrences are expensive for the brand. Product retrieval and brand rebuilding are just some of the costs of a recall. Manufacturers must take extra care in controlling allergens. From development, sourcing, manufacturing and labeling, there must be strategies to prevent unknown or unwanted substances from food product formulas. Strategies and programs to ensure products are free of undeclared allergens will be provided.

Course Objective

Team members at all levels will learn about the sources of allergens. Replacement options, storage and handling practices, to achieve the best result, will be presented. General knowledge of allergens and the ways they can be transmitted from one product to another will be included. In addition, background on the effects of allergen consumption will be discussed. Attending this webinar will also satisfy the training requirements of many client and certification audits. A training log may be presented to assure customers that the team is sufficiently knowledgeable of GMPs that are required to prevent cross contamination.

Course Outline

  • Formulating with alternative ingredients
  • Good Manufacturing Practices to prevent cross contamination
  • Verification of allergen changeover effectiveness
  • Labeling options to inform consumers
  • The effects of allergen consumption
  • Industry impact and regulatory enforcement

Target Audience

  • R&D
  • Operations
  • Quality Assurance
  • Management
  • Sales

Webinar Events
Live -Coming soon!

Training CD-DVD

Physical CD-DVD of recorded session will be despatched after 72 hrs on completion of payment

Recorded video

Recorded video session

Speaker: Natasha Rowley-Phipps,

Natasha Rowley-Phipps has had more than 18 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in Bakery Science Management with further studies in a masters program of Cereal Chemistry. Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality assurance with several top QSRs. During this time her primary responsibilities were nutrition labeling, vendor audit programs, and restaurant food safety management. After this she took a position within manufacturing quality with a top gluten free producer of baked products. Her responsibilities within this role included retail product labeling, developing all quality and safety programs, analytical laboratory management, and sanitation program management.

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