Validation of Cleaning: An Essential Tool to Remove Food Allergens

MessageThis Webinar is over
Date Nov 5, 2013
Time 01:00 PM EDT
Cost $199.00
Course Description: Very small amount of some allergens such as nuts can cause adverse reactions, including potentially fatal anaphylactic shock. Therefore where HACCP/allergen management plans identify cleaning as a prerequisite to ensure adequate removal of allergens, validation of cleaning regimes and on-going verification of compliance is required. This webinar will provide guidance on how to validate cleaning in terms of allergen removal and it is intended for use in all operations.

Course Objective: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 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.

Course Outline:By attending, you will learn:
  • Cleaning validation definition
  • List of common food allergens
  • 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
  • Verification
  • Validation confirmation
  • Documentation
Target Audience:
  • Food processors and manufacturers
  • Owner/Partner
  • Food safety management team members
  • VPs of operation and quality in food companies
  • Hygiene Managers
  • Catering Managers / Chefs who supervise food handlers
  • Retail fresh food managers
  • Professional responsible for validation protocols
  • Local authority personnel (EHO)
  • Food safety consultants and Quality system Auditors


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