How well does your risk assessment team know the Marks & Spencer COP for Allergens?

Why is this an important question to ask if you are a Marks & Spencer food manufacturer?

Marks & Spencer expect their food supplier’s management teams to fully understand and implement the requirements of their Allergen Management Code of Practice. For this reason, as part of the Allergen Management Code of Practice, it is a requirement to have at least one member of your risk assessment team attend the FSC’s one day Allergen Management training course.

About the course:
This one day course is delivered by FSC experts who have many years’ experience in the Codes of Practice and its practical application. It is designed to provide staff with a sound understanding of the Marks & Spencer requirements for Allergen Risk Assessment and of the good practices which should be implemented within food production and manufacturing areas so that the appropriate levels of allergen segregation can be maintained.

Covering Marks & Spencer requirements for labelling, five step risk assessment, factory segregation, cleaning and testing; the course adopts a mixture of workshop based discussions, PowerPoint presentations and most importantly, practical workshop exercises. On completion of the training, each delegate will have a working knowledge of allergen risk assessment and will be conversant with the Marks & Spencer Codes of Practice for allergens.

Who should attend?

  • Management representatives (incl. Technical, Quality, Operations, Hygiene and Engineering) who are a member of the sites Allergen Risk team
  • Managers/Supervisors including NPD/Planning personnel whose roles may impact on allergen segregation procedures
  • Members of HACCP team

When is the next course?

Our next course will take place on the 30th of September 2014, at our state of the art training facilities in Nantgarw, near Cardiff. There are still places available, however, please note these are limited so it’s recommended you book early.

For more information on the course or to book click here

Post date: 21 Aug 2014

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