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Controlling Peanut Ingredients in Food Processing Facilities
Controlling food allergens in processing environments can be a challenging but not impossible task. Brands and manufacturers of all sizes often have questions or concerns about managing allergens, specifically peanut, in their facilities. With the FDA recently recognizing sesame as a major allergen, it’s more important than ever for food processors to have practices and procedures in place to manage the Big 9 in a way that keeps people with food allergies safe and allows non-allergic consumers to enjoy the food being produced.

To help, the National Peanut Board has partnered with the renowned Food Allergy Research and Resource Program (FARRP) to create “Controlling Peanut Ingredients in Food Processing Facilities,” a free, downloadable roadmap for processors to develop and implement allergen control plans, with a specific focus on controlling peanut ingredients.

To complement the guide, this webinar will provide information on the basics of food allergies and best practices for allergen management including Hazard Analysis; Supply Chain Controls; Ingredient Receiving, Storage and Handling; Preventing Cross-Contact during Processing; Labeling and Packaging Controls; Allergen Change-Overs; and Precautionary Allergen Labeling. In addition, viewers will hear from manufacturers who provided case studies for the guide on how and why they include peanuts in their products.

Aug 25, 2021 01:00 PM in Eastern Time (US and Canada)

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