Allergens in Food Systems – The Concept of Traces and Their Labeling

The training is intended for food industry professionals – technologists, quality managers, supervisors and other specialists responsible for allergen control and labeling. Participants will learn about the concept, types and effects of food allergens, explore best practices for allergen management and labeling in food production, and gain in-depth knowledge of allergen trace identification, determination, and labeling according to current regulatory requirements. The acquired knowledge will help ensure correct labeling, reduce cross-contamination risks and maintain consumer trust in products.