IFAAM WP9-WP10 Workshop
Tuesday, 13 December 2016 at 12:00 - Wednesday, 14 December 2016 at 14:30 (GMT)
San Francisco, California
London, United Kingdom
About the workshop
Precautionary allergen labelling (PAL) was introduced by the food industry to help manage and communicate the possibility of reaction from the unintended presence of allergens in foods. However, in its current form, PAL is counterproductive for consumers with food allergies. The lack of agreed reference doses has resulted in inconsistent application of PAL by the food industry and in levels of contamination that prompt withdrawal action by enforcement officers. So there is a poor relationship between the presence or absence of PAL and actual reaction risk. This has led to a loss of trust in PAL, reducing the ability of consumers with food allergies to make informed choices. The result has been reduced avoidance, reduced quality of life and increased risk-taking by consumers who often ignore PAL. All contributing stakeholders agree that PAL must reflect actual risk.
Objectives of the workshop:
1. To review review and finalise a short guide for patients and healthcare professionals about current precautionary allergen labelling
2. To Develop a proposal to improve the approach to precautionary allergen labelling for consumers
Venue: Hotel Mercure Winchester Wessex, SO23 9LQ WINCHESTER, United Kingdom
Day 1: 13th December 2016
Welcome and introduction to WP10 – WP9 workshop on ‘Making May Contain Transparent’.
13:00-13:10 Welcome and introduction to iFAAM project
13:10-13:15 Introduction to the workshop
Short guide to current labelling for allergic consumers and healthcare professionals
13:15-13:30 What are the current labelling regulations
13:30-14:30 Presentation and discussion about the proposed short guide
WHEN TO LABEL: Evidence-based approaches to the application of PAL
14:30-14:45 What do the iFAAM risk assessment and management tools look like?
14:45-15:00 What do we need to measure, how should it be reported and how low can we go?
15:00-15:15 Is there an acceptable level of risk for most consumers with food allergy?
15:15-15:45 Feedback from patients, clinicians and regulators
15:45-16:00 Afternoon tea
16:00-16:15 Introduction to discussion groups
16:15-17:15 Discussion groups: What is an acceptable level of risk for a consumer with food allergy
17:15-17:45 Feedback from groups
19:00-21:00 Workshop dinner with keynote speaker
Day 2: 14th December 2016
HOW TO LABEL: How can we make a new approach to labelling work?
9:00-9:30 Results from industry and consumer precautionary allergen labelling surveys
9:30-11:15 Discussion groups: what do we need to do to make a new approach to labelling work for consumers? (with refreshments)
Group 1: What does the iFAAM tiered risk approach mean in terms of risk for individual allergic consumers (weighted towards industry, analysts, regulators)
Group 2: How can we help patients to better utilise labelling including how we indicate that a food is safe (weighted towards patients, HCP)
Group 3: How can we help healthcare professionals to better help patients to utilise labelling (weighted towards HCP, patients)
11:15-12:15 Feedback from groups
Summary and next steps
13:15-14:15 Brief summary of the workshop, initial critique and next steps
14:15-14:30 Concluding and next steps
Delegates requiring accommodation can contact the hotel directly to make a booking. 35 bedrooms have been reserved for delegates for 100 GBP per single room (wifi and breakfast included). To book your accommodation please send an email to H6619email@example.com to Lucy Demuth or by phone +44 (0)1962 861611 with the mention of the IFAAM Workshop.
SO23 9LQ WINCHESTER - UNITED KINGDOM
Tel : (+44)1962/312800 - Fax : (+44)1962/849617
Mail : H6619@accor.com
Participants to the workshop are kindly invited to join the Project Dinner on Tuesday 13th December 2016 at 7.00 pm. A table is booked at the Brasserie Blanc Winchester and participants a 3-courses menu will be offered for 29.95£. Please find the menu here.
You are welcome to register and to pre-orde your menu here. If you have any dietary requirements, please fill them in the Dietary section at the bottom of your preorder.