Building an Allergen Safe Culture

1 Day SOFHT Training Academy
27 Feb

The management of allergens in food, dairy and beverage processing operations remains a high priority with a renewed focus following the unfortunate events of the past couple of years and the planned extension of labelling regulations for ingredients to non-prepacked foods to be sold to the end consumer.

The Society of Food Hygiene & Technology has assembled a suite of experts in their field to address many of the practical concerns that are often encountered in food businesses when implementing allergen control plans.

Each of these presentations has a practical focus with a view on assisting with implementing effective controls that enhance consumer safety.


08:45 – 09:30: Registration, coffee and exhibition
09:30 – 09:35: Welcome
09:35 – 10:05: Lynne Regent, Anaphylaxis Campaign:
Consumer Aspects of Allergen Management
10:05 – 10:35: Phil Dalton, NT Assure: The Allergen Regulatory Landscape
10:35 – 10:50: Kitchen Conversation with Dr Lisa Ackerley and Sterling Crew
10:50 – 11:15: Mid-morning break and exhibition
11:15 – 11:45: Julia Pepler, Food Integrity Consulting:
Vegan Suitability and the Allergic Consumer – A New Risk
11:45 – 12:15: Richard Fielder, BioCheck UK:
Sampling for Food Allergens Successfully – A Test Kit
Manufacturers Perspective
12:15 – 12:30: Kitchen Conversation with Dr Lisa Ackerley and Sterling Crew
12:30 – 13:30: Lunch and exhibition
13:30 – 14:00: Barbara Hirst, RSSL: Risk
Assessment – what does it really mean?
14:00 – 14:30: Peter Littleton, Christeyns Food
Hygiene: Change-over Cleaning – A Practical Approach
14:45 – 15:15: Panel discussion: Quiz the experts
15:15 – 15:30: Chairman’s roundup

Download the official event flyer here.


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