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Food allergies, an immune-mediated food hypersensitivity, are an increasing food safety issue globally and have emerged as a major public and personal health burden. FBOs including producers, processors, wholesalers, distributors, importers, exporters, retailers, transporters, and food service operators all have a role in managing allergens.
With the increasing health burden posed by food allergens, Food Business Operators (FBOs) is expected to take steps to accurately declare the presence of allergenic ingredients, minimize the risk, prevent unintended allergen presence.
This 1-day course generally based on Codex Alimentarius CXC 80-2020 Code of Practice on Food Allergen Management for FBO. Participants will learn the concept & structure of FAM and also the application of food allergen control into Food Safety Management System.
With the increasing health burden posed by food allergens, Food Business Operators (FBOs) is expected to take steps to accurately declare the presence of allergenic ingredients, minimize the risk, prevent unintended allergen presence.
This 1-day course generally based on Codex Alimentarius CXC 80-2020 Code of Practice on Food Allergen Management for FBO. Participants will learn the concept & structure of FAM and also the application of food allergen control into Food Safety Management System.
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