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Food Recalls from Undeclared Allergens & Gluten – Creating an Effective Risk Management Plan

Join our live webinar for an overview on current thinking within the food industry on how to best manage allergen risk in the supply chain.

Unlabeled allergens have become a leading cause for food recalls. Customers and regulators, such as the FDA and third-party audit codes, require that effective precautions and monitoring practices take place. This webinar covers current methods of allergen and gluten ingredient control when addressing suppliers, food manufacturing process and label compliance. All aimed at preventing a situation of undeclared allergens.


The objective of this webinar is to provide an overview on current thinking within the food industry on how to best manage allergen risk in the supply chain. We’ll provide a basic understanding on the key principles of allergen risk management and best practices to mitigate these risks. The content is intended equally for those organizations with established allergen risk management plans as well as those considering development and implementation of allergen risk protocols in their industry.


This webinar will cover:

  • Introduction 
  • Basic information on food allergens and gluten
  • Laws and regulations pertaining to food allergen labeling
  • Components and basics of allergen risk assessment
  • Risk management guidelines to adopt best practice and comply with supply chain e.g., third-party certification requirements
  • Q&A

Target Audience

This webinar is aimed at food industry professionals, including quality assurance, production managers, consultant auditors and any individuals who want to learn more about allergen and gluten control.


Dr. Mamun Chowdhury, Technical Manager (Food), SGS North America
Lina Bush – Northeast Regional Manager, SGS North America

Can't make a live session?

Register now and receive a complimentary recording after the live event.

For further information, please contact:

Michelle Lee
Marketing Specialist
t: +1 201 508 3065

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