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Allergen Management and VITAL

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$628.65 GST Inclusive 1 day



Registration: 8:45AM
Start time: 9:00AM
End Time: 5:00PM


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 Purpose

The VITAL Training course provides participants with skills to perform a food industry allergen risk assessment and declare cross contact food allergens appropriately. The focus of the course is to showcase how the VITAL program allows for producers to assess the impact of allergen cross contact and provide appropriate precautionary allergen labelling on their product.


 Course Outline

This course is structured so that it provides participants with a better understanding of food allergy, allergen labelling, allergen management and allergen analysis in addition to meeting the competency requirements for the VITAL Program.

This course covers the following:

  1. A practical approach to integrating the VITAL program into an allergen management plan
  2. An interactive component incorporated throughout the package
  3. Opportunity to use VITAL Online, the web based version of the VITAL calculator
  4. A range of practical examples;
  5. Opportunity for group discussion.

 Learning Outcomes

On successful completion of this course, participants will obtain the knowledge on how to:

  • Gain a sound understanding of the principles underpinning Voluntary Incidental Trace Allergen Labelling (VITAL) risk assessment program
  • Gain an understanding of the VITAL program and its application
  • Obtain a practical understanding of how to implement VITAL to achieve an appropriate outcome

 Achievement

Participants who attend this course and complete the assessment tasks to the satisfaction of the trainer are provided with an Allergen Bureau Certificate of Completion.


 Who Should Attend?

The target audience for VITAL training includes those responsible for the implementation and management of food safety, HACCP and Quality systems and processes within a food production environment. This could include (but is not limited to) the following:

  • Food Safety and Quality System staff;
  • Technical Managers;
  • Supplier Assurance Managers;
  • Product Development and Innovation Managers; and
  • Procurement Staff.

 Prerequisites

Participants are expected to have a level of knowledge coming into the training to maximise their learning opportunity.

Participants should:

  • Understand the impact of allergens on the community and the allergens of concern
  • Understand the impact food allergen labelling has on people with food allergy, their carers and shoppers and the wider community
  • Understand the scientific principles of food allergen analysis, different techniques for detecting food allergens and their key benefits and limitations; the role allergen testing plays in allergen management; understanding the issues surrounding allergen testing and interpreting the results
  • Understand the concepts and principles of Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Point (HACCP)
  • Understand their own manufacturing plant and or food production process
  • Have a knowledge and understanding of relevant local industry guides and associations.

 Presenter

Only Allergen Bureau approved trainers are permitted to deliver this training course. All of our trainers have been through the Allergen Bureau approval process prior to being approved and their training status is continually revalidated.


 Frequently Asked Questions

What accreditation or recognition does this course have?

This course is non-accredited.

What do I need to bring to this course?

You will need to bring a laptop to the course.

What are the terms and conditions for this course?

You can find a copy of the terms and conditions as well as a copy of the Student Handbook. The student handbook is a comprehensive summary of student rights and obligations and SAI Global learning policies and practices.

How do I access my certificate?

Your Allergen Bureau VITAL Certificate of Completion will be sent to you on completion of the course.

What if I require assistance in completing this course? For example: Literacy, numeracy, physical, vision or hearing support.

We are able to modify some course requirements - please contact customer support to discuss any concerns or support requirements you may have.

What other course should I complete after this one?

Other relevant courses that build on the knowledge and skills gained in this course include: Food Legislation and Labelling, Principles and Applications of HACCP and the Internal Food Safety Auditing courses.

To whom do I contact in case of any query regarding any of the courses?

For any course-related queries, please email customer support at training@saiglobal.com or phone 1300 727 444.


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