FARRP-Sponsored Workshop Series
No workshops are currently scheduled
Adverse physical reactions to food are of growing concern to both consumers and to food product manufacturers. Liability and recall issues, as well as recent changes to labeling laws, are having a significant impact on the way food manufacturers develop and process their products. To address these issues for food manufacturing companies, FARRP presents food allergen workshops at various times and locations thorughout the year.
We currently offer two different workshops for the industry:
- Food Allergens: Issues and Solutions for the Food Product Manufacturer
- Two-day Workshop
- Provides a great foundation for understanding and dealing with Allergens in the plant
- Course Highlights:
- Scientific aspects of food allergies
- Food allergies from the consumer's perspective
- Allergen recalls and labeling laws
- Industry issues and solutions
- Strategies for allergen control
- Food Allergen Sanitation
- One-day Workshop
- Provides detailed information on setting up and operating an Allergen Control Program
- Course Highlights
- Scientific Aspects of Food Allergies
- Food Industry Challenges
- HACCP and SSOPs in Allergen Control
- Industry Case Studies and Solutions
Although in-person training is ideal, FARRP also has developed a video training package through a partnership with Silliker, Inc.:
On Site Consultation and Training
FARRP is known for its leadership in allergen awareness, testing and prevention. Let the FARRP experts help your company minimize the risk of allergen cross-contact in your production facility.
FARRP staff will provide in-plant troubleshooting to help assess and address clean-up issues and recall problems. Contact FARRP today to discuss consulting services and fees.
FARRP experts are available for many training opportunities. These include on-site training at manufacturer location by FARRP experts on a consulting fee basis. Subjects covered include: food allergens, allergen sanitation issues, allergen control strategies, safety of genetically-modified foods, and more.
For additional information contact:
Pat Gergen, FARRP
University of Nebraska