The Covid-19 situation has put a considerable amount of pressure on global food supply chains creating formidable challenges for manufacturers and retailers around ingredient sourcing.
Some businesses are having to switch to new or different ingredient suppliers, who they may not have been able to be fully assess or audit in the standard way due to the current restrictions.
In this webinar, RSSL’s Food Safety and Quality Consultants Barbara Hirst and Jessica Sage will share their experience and provide guidance for manufacturers and retailers to use when considering new suppliers. The discussion will be focused around allergens, including what to look for in terms of supplier’s controls, how to interpret the information, ask the right questions and what testing should be considered to supplement supplier information.
Topics we will cover include:
Some businesses are having to switch to new or different ingredient suppliers, who they may not have been able to be fully assess or audit in the standard way due to the current restrictions.
In this webinar, RSSL’s Food Safety and Quality Consultants Barbara Hirst and Jessica Sage will share their experience and provide guidance for manufacturers and retailers to use when considering new suppliers. The discussion will be focused around allergens, including what to look for in terms of supplier’s controls, how to interpret the information, ask the right questions and what testing should be considered to supplement supplier information.
Topics we will cover include:
- Questions to ask suppliers in relation to allergen management
- Evidence that suppliers should provide about control of allergens
- Allergen testing and what should be done by you and your supplier
