MASTERCLASS | Quantitative Risk Assessment and Risk-Based PAL
QRA principles and the role of QRA in allergen management
In July 2026, Codex adopted new international guidance on the use of science- and risk-based precautionary allergen labelling (PAL). South African regulations already require food businesses to use a documented risk assessment to support PAL decisions.
Quantitative allergen risk assessment (QRA) is a scientific approach that estimates how much of a cross-contact allergen a consumer may eat and whether this could pose a risk. It considers the amount and type of cross-contact, the allergen reference dose and how much food is likely to be eaten.
This practical masterclass is for professionals who set product allergen specifications, approve or review PAL statements, or need to decide whether a product should be recalled or withdrawn after an allergen cross-contact incident.
You will learn how to use QRA to assess cross-contact risks, set cross-contact specifications, support product development, make recall or withdrawal decisions, and decide whether PAL is needed.
Join us to make clear, evidence-based allergen decisions.
In addition to our public training calendar, we also offer in-house training which can be hosted virtually or on-site. Our in-house training can be structured according to your availability and customised to address your specific challenges.
Highlights:
- South African & Codex PAL requirements
- QRA principles & its role in allergen management
- Proactive & reactive QRA applications
- Information needed for a sound QRA
- QRA for materials, products & allergen incidents
- Calculating exposure from allergen cross-contact
- Practical case studies & examples
Who Should Attend:
- Food manufacturers handling allergens
- Retailer technical & private-label teams
- Brand owners & importers approving third-party labels
- Exporters supplying products to multiple markets
- Contract manufacturers managing client specifications
- Ingredient suppliers assessing cross-contact
- Product development & label-approval teams
Dates:
25 November 2026
- VIRTUAL:
6 hours (starting at 09:00)
REGISTRATIONS
- CLOSE: 18 November 2026
Presenters:
Comaine van Zijl
FACTS
-
(Food Technologist)
B. Tech Food Technology
(Cape Peninsula University of Technology)
Kayla Steyn
FACTS
-
(Food Scientist)
B.Sc. Food Science (Chemistry)
(Stellenbosch University)