Introduction to Allergens and Their Control (Virtual Course)

Central Time
6 May 2021

Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.


  • June 21, 2021 - June 23, 2021
    11:00 am - 1:00 pm

This introductory course is designed to acquaint the new food plant employee with the fundamentals of food allergen control that may be necessary to execute their duties. A general discussion of food allergens and their significance to food safety will be presented. General discussions regarding labeling and allergen control also will be presented.

Prerequisites: None

Requirements:

Computer with strong internet connection.

Note: Sessions will not be recorded.

For questions contact techservices.na@mxns.com

Registration Item

Course Fee: $249.00 (USD)

Cancellation Policy

Course Schedule

Presenters

Irene Chau
Irene Chau
Senior Regulatory Compliance Specialist , Mérieux NutriSciences

As a Senior Regulatory Compliance Specialist with the Labeling Compliance & Nutrition Service team at Mérieux NutriSciences, Irene oversees the Third-Party Label Review Program for the largest retailer in the U.S and provides regulatory approvals for U.S. and Canadian labels. Irene is also responsible for developing training programs to help the growth of the team’s technical professionalism. Prior to joining Mérieux NutriSciences in June 2009, Irene held the position of Quality Control and Regulatory Affairs Manager at Elco Fine Foods Inc. in Canada, focusing on Canadian labeling and compliances. She also has experience with Pet Food Labeling, Restaurant Menu Labeling, and Dietary Supplement Labeling.

Jennifer Kaupp
Jennifer Kaupp
Labeling Compliance Specialist, Mérieux NutriSciences

Jennifer is a Labeling Compliance Specialist based out of Mérieux NutriSciences’ Chicago Office. In her current role she is responsible for reviewing food labels to ensure they are compliant with U.S. regulations as well as work with her team on continuous process improvements and creating standard operating procedures and work instructions. Jennifer has over 10 years of service in the food industry with experience in the areas of Quality Assurance, Food Safety, Research and Development as well as Food Labeling Regulatory compliance.

Martin Fowell
Martin Fowell
Director of Auditing Operations, Mérieux NutriSciences Certification LLC

Martin Fowell is currently the Director of Auditing Operations of Mérieux NutriSciences Certification LLC, Chicago, IL.  Martin received his Bachelor of Science degree at the University of Wisconsin – Platteville in the field of Agricultural Business, with a minor in Animal Science.  During and immediately after completing his degree, he worked as a Quality Assurance Manager in the cheese industry.   He later worked in a regulatory role doing food safety inspections for the Wisconsin Department of Agriculture.

In 2001 Martin joined Silliker/Mérieux NutriSciences as a Food Safety Auditor.   He has been promoted into different management roles within the company including Regional Auditing Manager and Certification Manager.  In his current role as Director, he is closely involved with auditor training and calibration programs, as well as serving on the GFSI Stakeholders Advisory Forum.

Tracie Sheehan
Tracie Sheehan
VP Technical Services, Mérieux NutriSciences

Tracie G. Sheehan

 

Tracie Sheehan is currently leading Technical Services at Mérieux NutriSciences (Silliker) which provides our customers with auditing, consulting, training, and labeling services.  Prior to this role she served as Chief Health, Quality & Sustainability Officer for ARYZTA for 7 years.  She previously worked for the Sara Lee Corporation as Senior Vice President of Food Safety and Scientific Affairs for 8 years and Kellogg Company for 11 years.

 

Tracie is a founding member of the Board of Directors for the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska.  She has previously chaired the Scientific Advisory Committee of the American Meat Institute.  She served on the National Academy of Sciences Food and Nutrition Board, International Life Sciences Institute (ILSI) Allergy and Immunology Institute, and ILSI Food Toxicology and Safety Assessment Committee.  She served on the Joint Institute for Food Safety and Applied Nutrition Advisory Council and the National Center for Food Safety and Toxicology Advisory Council.  She received her Ph.D. in Analytical Chemistry from the University of South Carolina.

Hotel

When
  • Monday June 21st, 2021 - Wednesday June 23rd, 2021
    11:00 am - 1:00 pm