Allergens - challenges facing the food industry
The food service industry has a duty of care to its customers to ensure that they are safe from harm. Food allergens are a potentially life threatening risk to some customers whilst being entirely benign to others. When dealing with real–world situations there can be grey areas and uncertainty not covered by legislation and guidance documents. This Campden BRI seminar, to be held on 27 June, will bring together food allergen experts with the food service industry to address the difficult decisions and less well defined areas.
Topics will include:
- Food allergen threshold doses and risk assessment
- Allergen labelling and menu requirements
- Good practice guidance
- Case studies – court cases and good practice
- Gluten-free new product development