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Understanding VITAL® 3.0 in 3 Case Studies - Webinar

: 9 Sep 2020 - 9 Oct 2020

Sector: Food & Beverage

Type: Recorded Webinar


What does VITAL® 3.0 look like in real life?

 

In this webinar, food allergen experts Ben Remington (Remington Consulting Group) and Rachel Scott (Romer Labs) discuss some of the issues that the new version of VITAL® raises. Practical aspects are emphasized in three case studies.

 

Join us on Wednesday, 9 September 2020.(on-demand from 10 September 2020)


Choose the session that best fits your schedule!

Session 1: 12:00 SGT (Singapore/Beijing)
Session 2: 14:00 CEST (Paris/Berlin)
Session 3: 2:00 p.m. EDT (New York/Toronto)

 

Register for the webinar now.

 

With its emphasis on risk assessment and action levels based on carefully determined reference doses, VITAL® can help producers comply with regulations for allergen management and labeling. Now, the Allergen Bureau is unveiling the latest version of the program, VITAL® 3.0.

 

How are food producers implementing VITAL® 3.0 on a practical basis?

 

In this webinar, food allergen experts Ben Remington (Remington Consulting Group) and Rachel Scott (Romer Labs) discuss some of the issues that this new version of VITAL® raises. Three case studies (milk in cookie, mustard in spice mixture, composite meal) represent progressive levels of difficulty in determining the degree of risk and the necessity for precautionary labeling.

 

Register for the webinar now.

 

<< Previous article
Bioreactor aseptic s...
Next article > >
Relying on Data: A C...