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Reduce allergen recalls

Our Live Event took place on November 12th 2021. For those who were not able to attend or just want to replay, please find the recordings, presentations and answers from the chat here!

First SimplyOK Live Event

A big thank you!

On the 12th of November 2021 the first SimplyOK Allergen Management Symposium took place.
This event for Food Industry, Food Retail and Certification Bodies was a huge success!

The speakers talked us through the ongoing work of FAO/ WHO and Codex, allergen related recalls and their learnings, experiences with SimplyOK certification and the new, innovative modulair approach.

Replay the recordings of the event or download the presentations of the speakers. Enjoy!


Times refer to the recordings


Opening by chairman

Benjamin C. Remington, PhD

11:35Presentation SimplyOK event Benjamin C. Remington

Overview on international developments in allergen management

Benjamin C. Remington, PhD

Update on recent developments with a focus on:

  • the request from Codex for an Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens,
  • differing precautionary allergen labelling (PAL) strategies starting to appear across countries & their (unintended) consequences.

45:15Presentation SimplyOK event Rob Kooijmans

Allergen recalls- analysis, insight and simple steps to reduction

Rob Kooijmans

Insights based on the last 10 years of allergen recalls in Europe:

  • numbers and figures, including costs involved for food manufacturers,
  • examples on mistakes and leading causes for allergen recalls,
  • best practices on preventing recalls and role of SimplyOK basics on allergen management.


Small ☕ break

1:25:10 Presentation SimplyOK event Jisvi Schreuder

Impact of SimplyOK certification – differences with GSFI recognised schemes and next level in food safety

Jisvi Schreuder

Organizations that pursue SimplyOK certification will meet new challenges for their allergen management system. What are those challenges? And how does the SimplyOK certification process work in practice? A lot of organizations that already have a GFSI approved food safety certification expect that they are probably also ready for SimplyOK certification. Are those expectations correct? Certification is often considered as an obligation for doing business. What do organizations that have SimplyOK certification think is beneficial for their food safety management system?

1:55:35 Presentation SimplyOK event Jules Rojer

Developments in SimplyOK allergen management certification: an innovative modular approach

Jules Rojer

The Foundation SimplyOK is together with stakeholders exploring a totally new and innovative strategy as base for the SimplyOK certification scheme. A tool developed to determine the complexity profile of an allergen management system is used to set-up a modular approach that will be explained during this presentation.




Closure event


Benjamin C. Remington

Benjamin C. Remington, PhD

Managing Director Remington Consulting Group B.V. Benjamin C. Remington

Dr. Remington is an independent food allergy and allergen consultant based out of Utrecht in the Netherlands. His work is focused on development and application of knowledge surrounding food allergen risk assessment, food allergen thresholds and risk management strategies. He has extensive international experience for collaborative projects regarding data generation, data analysis, and communication of results for multiple stakeholders, including food business operators, governmental agencies, healthcare providers, and individuals with food hypersensitivities.

In addition to his consulting business, Dr. Remington holds an appointment as an Adjunct Assistant Professor at the University of Nebraska Food Allergy Research and Resource Program (FARRP). He sits on multiple international food allergen expert groups, including the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens and is currently the chair of ILSI Europe Expert Group on Allergen Quantitative Risk Assessment.

Rob Kooijmans

Rob Kooijmans

CEO, Food Strategy Institute Rob Kooijmans

Rob Kooijmans is co-founder and CEO of the Food Strategy Institute. He has over 22 years of experience in the international food industry and held various senior positions as QA director and VP QA. He has worked for large multi-nationals like Unilever and DSM and also for large privately held companies like Farm Frites. Rob is the also the co-founder and co-owner of - a boutique consulting agency for the food sector and Food Safety Experts - an on-line training and coaching business aimed at quality managers in the international food industry. Rob is a celebrated speaker and author in the areas of quality and food safety.

Jisvi Schreuder

Jisvi Schreuder

Lloyd’s Register Nederland B.V.
Senior Trainer Consultant Training & Improvement Services Jisvi Schreuder

Jisvi Schreuder has worked in the dairy and beverages industry in several QC, QA and Operations related jobs. During this period he has specialized in quality management, operations management, certification, food safety, food law & legislation issues and environmental issues.
He joined LRQA in 2009 and worked as auditor for a broad range of quality and food safety related standards, perfoming BRC food and packaging, IFS, FSSC, ISO 9001, ISO 22000, Dutch HACCP and Codex Alimentarius audits. He was responsible for technical management of several large client accounts and started to provide training for LRQA in 2014, where training topics have included quality management, Lead Assessor skills, food & food packaging safety, internal/supplier audit skills, knowledge and implementation of quality and food safety standards, validation/verification.

Jules Rojer

Jules Rojer

Owner Buro Food QA Jules Rojer

Jules Rojer is an independent food safety consultant based in Houten in the Netherlands. He works for several Dutch and international Food and Feed Safety Management System scheme owners. His focus area is the modernisation of food safety management systems with special interest for small producers and the use of IT support. With his wide-ranging experience in the food industry, he has extensive knowledge of numerous aspects of the food business and food safety and quality standards.