Team
The presence of allergens and substances that cause intolerance and the associated health effects have led to legal changes in the labeling of ingredients and, above all, to discussions regarding the labeling of unintended traces of allergens. Dealing with allergenic substances is a special challenge for many food companies. It is important to critically assess the hazards posed by allergens and to have control measures from receipt to dispatch in place, to ensure that unintended cross contamination by allergens is minimized. Furthermore, analytical challenges as well as legal requirements have to be considered when implementing an effective allergen management.
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Employees in the HACCP team, from production, purchasing, product development/marketing and quality assurance
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Unsere Listung bei Ö-Cert bietet unseren Teilnehmenden nicht nur einen Qualitätsnachweis, sondern erleichtert auch den Zugang zu bundeslandspezifischen Förderungen – und das österreichweit. Nutzen Sie jetzt Sie Förderungen für Ihre Aus- und Weiterbildung! >> Mehr Infos!
Please note that deviations from the new course program may arise in terms of content and participation fees.
Team
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