Discover proper allergen handling practices that will protect your organization from undeclared allergens
Undeclared allergens continue to be a leading cause of recalls. In fact, between July and September of 2015, an astounding 53% of recalls were caused by undeclared allergens. These hidden threats pose a deadly risk to allergic consumers and threaten a company’s livelihood. Join us as we discuss proper allergen handling practices and share cross contact mitigation strategies to better protect your company.
Learning Objectives:
Tracie Sheehan
Tracie Sheehan is Chief Health, Quality and Sustainability Officer of ARYZTA LLC leading a great team in people safety, food safety, engineering and sustainability creating delicious bakery foods. Dr. Sheehan is a founding member of the Board of Directors for the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska and has previously served on multiple industry committees.
Holly Mockus
Holly has over 30 years of experience in the food industry with companies including ConAgra, Kellogg, and Sara Lee, holding leadership positions in food safety, quality assurance, sanitation, and plant regulatory affairs. She was honored with the 2013 SQF Outstanding Achievement Award and was named 2016 Food Logistics Champion. Holly is passionate about the importance of training in the food industry.