Food Allergen Fundamentals & what defines Best Practice? - Debbie Hawkes - The Allergen Bureau

Presented by Debbie Hawkes - Director - The Allergen Bureau

The ever increasing incidence of food allergens is an international phenomenon, and allergen issues lead global Food Recall statistics.

The Allergen Bureau are driven by our vision of a trusted food supply for allergen sensitive consumers around the world.

Our mission is to lead the global food industry in best practice allergen management, sharing information that builds trust and transparency that supports allergen sensitive consumers to make informed choices.

We encourage all food industry sectors to adopt a consistent, science-based approach to food allergen risk assessment, and management.

Let’s discuss the key principles of Eliminate, Reduce, Label, and provide some resource links designed to tackle allergen management and labelling in a consistent manner.

Debbie has a Food Technology degree from Massey University and has been working in the Food Industry for 30+ years. The majority of her career has been in NZ based, Quality and Food Safety/Operational roles, covering ASPAC regional and global Food ingredient markets, for Danisco / Dupont, and currently at Hawkins Watts. 
Debbie has a long involvement with the Allergen Bureau, starting in 2006 developing first version VITAL calculator, then joining Working Groups, and becoming an Allergen Bureau Board Member in October 2017. 
Debbie is inspired by the Allergen Bureau ongoing achievements, so is keen to support this valuable work.