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.
Physical CD-DVD of recorded session will be despatched after 72 hrs on completion of payment
Recorded video session
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 master’s 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 QSR’s. 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.