Food allergy facts
Here are some key facts about food allergy:
- People suffering severe reactions need emergency expert help from a trained paramedic, usually with injectable adrenaline.
- In the UK, about ten people die every year from food-induced anaphylaxis.
- There are also about 1,500 asthma deaths, some of which might be triggered by food allergy.
- For those at greatest risk, the tiniest trace of food allergen can trigger severe symptoms and, in some cases, cause fatal or near-fatal symptoms.
- Many of those who die or suffer 'near miss' reactions had no idea that they were at risk. Those who are aware of the risk can find the day-to-day unpredictability of living with food allergy risks stressful.
- Teenagers and young adults seem to be at particular risk of severe reactions.
- Many people with a food allergy also have asthma, which can make food reactions more severe if it's not controlled by regular medication.
Length
- Introduction to allergens
- What is an allergen?
- Which foods contain allergens?
- Symptoms and severity of allergic reactions
- Consequence to a business of contamination of product with allergenic material.
- Conducting a Risk Assessment
- Group discussion about possible routes of contamination at the various steps of the process
- Controlling the hazard
Staff in any businesses where allergens are an issue.
Our Auditing Courses at a Glance
Our auditing courses will equip you with the skills required to carry out internal, supplier and third party audits. The Auditing Skills course covers all the theory behind carrying out an audit, from the opening meeting through to reporting and corrective action. It is also very interactive, allowing time for plenty of group exercises and industry case studies.
Length
This auditing course will equip candidates with an introduction to the skills required to carry out internal, supplier and third party audits
All employees preparing to start auditing.
(BRC Standard) #
This two-day course allows delegates to gain an in-depth and practical understanding of the BRC Global Food Standards. It includes how to implement, audit and report on a BRC system.
The course covers:- Overview of BRC
- Summary of the standard
- The principles and need for internal auditing
- Review of principles of HACCP
- Control systems and measures
- Skills of an auditor
- Internal Auditing techniques
- Question technique, coaching and feedback skills
- Monitoring corrective action
- Internal auditing (group exercise)
- Internal auditing procedures in each section
- Writing of reports
- Action plans
Quality Managers, Consultants, Audit Managers and anyone who needs to prepare their organisation for certification for BRC.
