Introduction to Allergens & Their Control (Virtual Course)

Central Time
10 Jul 2020

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

Price Qty*
Registration show details + $299.00 (USD)  

  • August 19, 2020 - September 23, 2020
    11:00 am - 2:00 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 will be presented.

  • This course will be presented every Wednesday over a six week period (August 19-September 23).  Each instructor led session will be approximately 1 hour. Sessions will be recorded and uploaded into our Learning Management System for participants who miss a session.
  • Each session will be held from 11 AM-12 PM Central Time.
  • A meeting invite with links to course materials and the online video system will be sent one week prior to each session.

The schedule for this event is below:

Session Instructor
August 19, 2020

11:00 am – 12:00 pm

Session 1: Basic Science of Food Allergens Tracie Sheehan, VP Technical Services, Mérieux NutriSciences
August 26, 2020

11:00 am – 12:00 pm

Session 2: Global Allergen Regulatory Requirements for Exporting Irene Chau, Sr. Regulatory Compliance Specialist – Food Labeling, Mérieux NutriSciences and Jennifer Kaupp, Regulatory Compliance Specialist, Mérieux Nutrisciences

 

September 2, 2020

11:00 am – 12:00 pm

Session 3: North American Allergen Regulations Irene Chau, Sr. Regulatory Compliance Specialist – Food Labeling, Mérieux NutriSciences and Jennifer Kaupp, Regulatory Compliance Specialist, Mérieux Nutrisciences

 

September 9, 2020

11:00 am – 12:00 pm

Session 4: Allergen Control Plans Tracie Sheehan, VP Technical Services, Mérieux NutriSciences

 

September 16, 2020

11:00 am – 12:00 pm

Session 5: Managing Allergen Risks Tracie Sheehan, VP Technical Services, Mérieux NutriSciences

 

September 23, 2020

11:00 am – 1:45 pm

Session 6: An Integrated & Compliant Program
(1 hour)End of Course Assessment & Survey
(45 minutes)
Martin Fowell, Director of Auditing Operations, Mérieux NutriSciences Certification

Prerequisites: None

This course should be completed prior to enrolling in other food safety or food plant sanitation courses.

Registration Item

Course Fee: $299.00 (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

Event Contact

When
  • Wednesday August 19th, 2020 - Wednesday September 23rd, 2020
    11:00 am - 2:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences