Webinar registration

The What, How, and Why of Risk-Based Allergen Management

Time: October 10, 2024 at 9 AM EST (3 PM CEST)

Food allergens continue to be of concern in the food industry and assessing the risk these hazards pose has always been a challenge. Thankfully, the science around food allergen thresholds and population modeling has advanced over the past decade, allowing international expert groups to develop quantitative models for food allergen risk assessment.

Recent recommendations made by the FAO/WHO to CODEX provide a framework for the use of these models to help shape food allergen management programs. But what exactly is a risk-based allergen management program? And how can the food industry develop their own programs to optimise their food safety efforts?

This webinar will:

Provide an overview of what food allergens are and why they are a concern to public health globally.
Define food allergen risk assessment vs. risk characterisation and provide the latest on international activities on food allergen risk assessment modeling and the proposed framework.
- How are priority allergens defined? Are there regional differences?
- How are food allergen reference doses derived and how can they be used in a risk management framework?
Provide insights and best practices to consider when integrating food allergens into a risk management system, including:
- Considerations from raw material qualification to packaged product (supplier qualifications, equipment design, operation controls, packaging, cleaning, etc.)
- Considerations for qualitative allergen management approaches and when to introduce a quantitative risk assessment to support the allergen management program.
Discuss food allergen labelling practices including ingredient declarations, precautionary allergen labelling (PAL), and allergen-free claims vs. lifestyle claims such as vegan.

The webinar is free to attend and will be presented on October 10, 2024 at 9 a.m. EST / 3 p.m. CEST, in both English and French. If you cannot make it at that time, please still sign up to receive a link to the recording a few days later.

Book your place now!

Speakers

Deb Smith

Global Hygiene Specialist, Vikan

Deb Smith has 40 years of food safety/research experience. At Vikan, she provides expert hygiene advice and support to both colleagues and the food industry. Prior to joining Vikan, Deb worked as a microbiologist for a large poultry processor; as a Research Manager in the UK Governments Food Safety Division; and as Food Hygiene Research Manager at Campden BRI. She holds qualifications in Applied Microbiology, Nutrition & Food Science, Advanced Food Hygiene and HACCP, and as an FSSC22000 lead auditor. Deb has authored numerous food safety/hygiene publications, including peer-reviewed papers, book chapters, and several food industry hygiene guidelines. She also regularly presents her work at national and international food safety events, sits on the Advisory Board of EHEDG and, in 2023, was honoured with the IAFP Sanitarian of the Year award.

Dr. Joe Baumert

Director of the Food Allergy Research & Resource Program (FARRP), University of Nebraska

Dr. Joe Baumert has over 20 years of experience in food allergy research and management. Joe currently serves as a Professor in the Department of Food Science & Technology and Director of the Food Allergy Research & Resource Program (FARRP) at the University of Nebraska. During his 15+ years as a faculty member, Joe has maintained active national and international allergen research and outreach programs. His research has focused on the development and improvement of analytical methods for detection of allergen residues and the development of quantitative risk assessment models, resulting in co-authorship of over 110 peer reviewed publications. Dr. Baumert’s outreach activities include training on allergen control solutions aimed at mitigating the risk of allergen cross-contact, and quantitative risk assessment consultation. He has been an active member of several international working groups including the VITAL Scientific Expert Panel, several ILSI-Europe expert groups, and the ad hoc FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Joe holds a PhD in Food Science with a focus on food allergens, a MS in Meat Science and Muscle Biology, and a BS in Animal Science from the University of Nebraska.

Dr. Rachel Ward

Managing Scientist, Exponent

Dr. Rachel Ward has more than 25 years’ experience in international strategy and standards for the food chain, covering emerging issues, contaminants and residues, food allergens, labelling, and claims to ensure effective consumer risk protection and robust regulatory compliance. Rachel has BSc (Hons) in Applied Biochemistry, a PhD from Nottingham University in in vitro skin toxicology models, and a wide experience in risk management, regulatory affairs, and quality assurance. She was the lead risk manager for PepsiCo Europe on food, promotional toys, and novel ingredients; worked as a freelance independent consultant for 10 years on various food and food supplements risk management, regulatory, QA and supply chain projects for SME, larger manufacturers and UK retailers; and was Scientific Policy Director for the Institute for Food Science and Technology for 2 years before joining Exponent International in 2021.

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