The session of Allergen Management in Food Production is included in the session for discussion of allergen management as per the expectations of consumers. Consumers expect and demand all food handlers to have the knowledge and insight required to supply safe food of high quality. As a food producer you should read and understand relevant national guidelines on food allergy. You need to gain insight on what you can do to supply safe food to allergic consumers. The list below shows the major allergenic foods and products thereof which require labelling in EU (as of July 2008). Hazard Analysis and Critical Control Point (HACCP) programmers must cover these foods. Main areas of discussion come under this sector are:
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