STA-6996 Food allergen-related Risk Assessment

This course introduces allergens and gluten sources as food safety hazards and efforts to control them as part of food regulatory measures. The difference of the nature of the hazard and the associated methodology requirements will be studied. Approaches leading to consider priority allergens, based on international guidance (JECFA guidance) will be reviewed. Methods of hazard characterization for allergens, aiming to derive possible threshold levels will be introduced and discussed. Case studies of risk assessment in the context of managing food allergy incidents or to prevent such incidents from happening.