Conference Programme

09.15 Welcome: Rick Pendrous, editor, Food Manufacture

09.20 Chairman's opening remarks Neil Griffiths, food law consultant and former chairman of the Society of Food Hygiene and Technology.

09.30- 09.55 Food Allergy: the consumer perspective David Reading, Founder Anaphylaxis Campaign Food allergy causes intense concern for the consumers affected. Occasionally, reactions can be fatal. David will explain what the problems are, what consumers require from industry and how the Campaign is playing its part in helping everyone concerned.

09.55- 10.20 Why are allergens still causing so many recalls? Chris Hodge, an expert in allergen regulatory management and industry control practices. Why are so many food manufacturers struggling to get to grips with allergen management and what are the most important practical steps they should take to ensure they are minimising risk and maximising control in their factories and supply chains?

10.20- 10.45 The FSA perspective: Allergen thresholds beyond gluten? Chun-Han Chan, Food Allergy Branch, Food Standards Agency How can we develop and agree safe thresholds for other allergens apart from gluten across the food industry?

10.45- 11.10 Auditing, allergens and standards Karen Betts, Compliance manager, BRC Standards Are current standards rigorous enough and do we need further certification schemes to ensure allergen management is up to scratch?

11.10-11.30 COFFEE BREAK

11.30- 12.00 Sainsbury's perspective: 'Not suitable for' labelling and retailer allergen management in the supply base John Figgins, Chemistry Manager, Sainsbury's What is Sainsbury's approach to helping suppliers manage allergens in their supply chain and should retailers provide more consistent advice to suppliers on 'may contains' labelling?

12.00-12.20 TABLE DISCUSSION

12.20- 12.45 PANEL DEBATE: Why are so many product recalls due to allergen related issues and what can be done to reduce them? Geoff Spriegel, Director, BRC Standards David Reading, Founder, Anaphylaxis Campaign Chun-Han Chan, Food Allergy Branch, Food Standards Agency Chris Hodge, an expert in allergen regulatory management and industry control practices. John Figgins, Chemistry Manager, Sainsbury's

12.45-13.45 LUNCH

13.45- 14.10 MANUFACTURING CASE STUDY: Allergen management on the shopfloor Robert Montagu, Technical Director, S & A Foods Ltd What are the challenges and factors that should be considered when setting up an allergen management system on the shop floor? How does one go about setting up the system? Finally, how can the system be made simple yet effective and what are the requirements and training needs for staff to be able to operate it effectively?

14.10- 14.35 Allergen management: The scientific challenges Dr Stella Cochrane, Project Leader - Food Allergy, Unilever This presentation will cover approaches to the risk assessment and management of food allergens, the science behind determining thresholds and latest advances in this area, and how to translate this to food production.

14.35- 15.00 Unlocking the mystery of allergen risk assessment Simon Flanagan, Head of Speciality Analysis & Allergen Services, Reading Scientific Services Ltd Limited guidance or best practice in the public domain on how risk assessment should be conducted has led to confusion and, in some instances, inappropriate allergen labelling on finished products. Simon will highlight both best practice and associated pitfalls observed whilst conducting factory inspections. Topics covered will include: Current legislation, industry guidance and manufacturing standards; the role of HACCP, prerequisites & GMP; practical risk assessment and hazard characterisation; representing risk on your labels; and the role of sampling in risk assessment.

15.00-15.30 COFFEE BREAK

15.30- 15.55 CATERING CASE STUDY: Allergens and the caterer David Vagg, Director, Assured Quality Solutions Ltd With numerous food scares over the past 20 years, UK consumers have never before been so aware of the food they are eating and the associated provenance of the ingredients. On top of this, we see an increase in the number of cases of allergy, intolerance and lifestyle choice, all of which has focused attention on caterers and their ingredients. David, ex-director of quality, McDonald's, will outline the challenges and opportunities that exist within catering, and how the supply chain can work with caterers to improve ingredient integrity and enhance communication.

15.55- 16.20 Allergen management up the supply chain Stephen Whyte, business development manager, Qadex How can food manufacturers manage their suppliers and supply chains to optimise allergen management and avoid costly recalls?

16.20 DRINKS, NETWORKING