Name: Advanced Sanitation Strategies for Allergen Risk Reduction in Food Processing
Start: 2026-05-28T14:00:00-04:00
End: 2027-05-28T00:00:00-04:00

Advanced Sanitation Strategies for Allergen Risk Reduction in Food Processing

5/28/26 2:00 pm to 5/28/27 EDT

Contact: Vania Halabou

Allergen control in food processing is trending toward a more risk-based approach, with the Codex Committee on Food Labeling (CCFL) considering the management of Precautionary Allergen Labeling (PAL) using thresholds and action levels, along with adoption of best allergen control practices including sanitation. In the U.S., the Food and Drug Administration (FDA) is reviewing the Codex considerations and other allergen safety concerns (such as gluten cross-contact) for potential industry guidance and changes to allergen management best practices.

In this webinar, experts from the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska and Kerry Group will consider the dynamics of validation and verification for allergen control, along with how analytical tools can help support a standard of "visually clean." They will also explore risk-based concepts and best practices for allergen management, particularly regarding sanitation procedures for various processing environments (e.g., dry/low-moisture), the benefits of analytical testing, and the provision of PAL statements.

From this webinar, attendees will learn:

Current and developing guidance for allergen management best practices
Why validation and verification are necessary for allergen control, and how analytical tools can support allergen management programs
Risk-based concepts for allergen management and best practices for sanitation

Speakers:

Melanie A. Downs, Ph.D., Associate Professor, Food Allergy Research and Resource Program (FARRP), University of Nebraska–Lincoln. Melanie A. Downs, Ph.D. is an Associate Professor in the Department of Food Science and Technology at the University of Nebraska–Lincoln and a contributor to the Food Allergy Research and Resource Program (FARRP). Dr. Downs' primary research interests are in food proteomics, with a specific focus on the proteomics of allergenic foods. The Downs lab utilizes protein mass spectrometry methods to examine several topics associated with allergenic foods, including identification and molecular characterization of food allergens; evaluation of food allergen behaviors in complex systems, such as processed food products and physiological environments; and development and assessment of analytical tools for the detection of allergenic food residues. She holds a Ph.D. and M.S. and B.S. degrees in Food Science and Technology from the University of Nebraska–Lincoln.

Nathan Mirdamadi, M.S., M.B.A., Global Director of Sanitation, Kerry Group. Nathan Mirdamadi is the Global Director of Sanitation at Kerry Group, where he leads the strategic direction and execution of the sanitation programs across nearly 140 manufacturing sites, encompassing a diverse portfolio of products and technologies. With nearly 30 years of food industry leadership experience, Nathan's career spans various functions, including sanitation, operations management, and corporate finance. He is a frequent contributor at industry events and supports several associations through membership, presentations, and thought leadership including leadership within the International Association for Food Protection (IAFP), the board of directors with Food Allergy Research and Resource Program (FARRP), the advisory board for the European Hygienic Engineering and Design Group (EHEDG), and leadership for the Cornell Dry Sanitation Advisory Council at Cornell University. He is also the recipient of the 2025 IAFP Sanitarian Award. Nathan holds an M.S. degree in Food Safety from Michigan State University, an M.B.A. degree from California State University, and B.S. degree in Economics and Finance from Missouri Southern State University.

Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

Sponsored by: