Allergen controls webinar : Are your PRPs actually protecting you and are you ready for future changes?
10 September 2026
13:00-14:00 BST
Free to attend
Online event
Summary
As allergen-related incidents continue to place food businesses under increasing scrutiny, it is no longer enough to demonstrate that allergen procedures exist. Manufacturers need confidence that their prerequisite programmes (PRPs) are working consistently, that hidden weaknesses are understood, and that controls can withstand the real pressures of production, supply network change, cleaning, product changeover, labelling and people-led decision making.
In this webinar, we will explore why allergen control should be viewed as an outcome of an effective food safety management system, rather than a standalone activity. The session will examine where PRPs can fail under operational pressure, how assumptions about compliance can mask risk, and why validation, verification and system thinking are essential to building demonstrable allergen control.
Who should attend
Designed for food manufacturers, technical managers, quality assurance teams, compliance leads and operational decision makers, this webinar will provide practical guidance to strengthen allergen management programmes, improve audit outcomes through continuous improvements and support more confident decision making before weaknesses become incidents.
Benefits of attending
Attendees will gain practical insight into how to identify hidden allergen risks within their own business, assess whether existing controls are truly effective, and begin stress-testing their food safety management systems (FSMS) so allergen management moves from compliance to confidence.
The session will step back to consider how key elements—from supplier assurance and raw material control through to hygiene and labelling—interconnect, offering prompts and perspectives on how these shape the strength of allergen controls.
By the end of the session, attendees will be encouraged to challenge their own allergen controls, ask more informed questions of their PRPs, and take away practical ideas to review and strengthen their approach over time.
Agenda
- Allergen control as an outcome of effective PRPs and FSMS design
- Supply chain and manufacturing controls: where allergen risks emerge
- When operational pressures expose weaknesses in allergen controls
- Moving from assumption to evidence through validation and verification
- Preparing for future regulatory expectations and industry change
Speakers
Wendy Duncan, Campden BRI
Wendy has over 25 years’ experience in the food manufacturing industry within the FMCG sector across the UK and Europe. Her career spans R&D, technical and nutrition roles, leading innovation and renovation projects across a wide range of categories including savoury and snacking, dressings, spreads, tea, plant-based products and ice cream.
She specialises in food allergen management and food safety systems. As allergen lead within the Campden BRI Food Safety Management Systems team, Wendy delivers training and consultancy to support clients in managing allergen risk and ensuring compliance.
Rebecca Roden, Campden BRI
Craig Darby, Head of Technical - Regulatory & Risk, Samworth Brothers
With almost 20 years experience in the food industry, Craig’s career has included roles in process development, auditing, operational management and technical leadership. He brings a practical perspective to food safety, regulatory compliance and risk management.
Craig holds a Master's degree in Food Law and is both a Registered Food Safety Manager (RFoodSM) and a Certified Risk Professional (CIOR).
Jawad Haidery, Regulatory & Technical Compliance Director, Compleat Food Group
Jawad Haidery is the Regulatory & Technical Compliance Director at The Compleat Food Group, with over 20 years' experience in food manufacturing, food safety and regulatory compliance. Holding degrees in Food Science and Food Technology, he has extensive expertise in allergen management, food authenticity, supplier assurance and legal compliance.
Jawad has helped develop TCFG's Central Technical Services function and works closely with customers, suppliers and industry bodies to drive best practice. He was a member of the IGD working group that developed the Allergen Management Toolkit for Supply Chain Control and is also part of the BRCGS Food Safety Standard Issue 10 Working Group. His passion is helping organisations strengthen prerequisite programmes as the foundation of effective food safety risk management and consumer protection.