food allergy management in factory
Guidance on Food Allergen Management for Food Manufacturers,
Ratings 4.15 / 5.00
What You Will Learn!
- understand what allergen management procedures to follow when handling, storing and producing food
- understand hygiene, cleaning and safety standards to minimise the risk of cross-contamination of allergens
- understand how to monitor and review appropriate allergen control systems
Description
Allergen management in food businesses should
be seen as an integral part of existing food safety
management rather than a completely new system.
An effective allergen management system must
consider all operations from sourcing of raw materials
through manufacturing and packaging to the finished
product, including new product development
This evaluation should be carried out by personnel
appropriately trained in allergen management.
Documented procedures for the control and prevention
of contamination must be in place and visible or
readily available to all employees in the work area. The
procedures should contain information about:
Product development guidelines in terms of allergens.
Good hygiene, for example, rules regarding clothing,
hand-washing and hand contact with foods.
Cleaning of premises, equipment and tools.
Handling of rework materials, for example, the
conditions under which such products may be used.
Waste management, for example, how waste should
be labelled and kept separate from rework.
Situations where potential cross-contamination can
occur between raw materials, products, production
lines or equipment, and each employee’s responsibility
for preventing this.
Production scheduling.
Labelling of raw materials, semi-finished goods and
finished products
Changes to any process within a food production
facility, or introduction of a new raw material or
product, can affect allergen cross-contact risks for
other products manufactured at the same site. Moving
production of a product to another site may also alter
the allergenic risk associated with it. Any such changes
will therefore require a re-assessment of the original
risk for all potentially affected products and, if required,
application of new risk management measures. Any
new relevant risk identified, which cannot be reduced
further, will need to be communicated to consumers, for
instance through advisory labelling
Who Should Attend!
- All staff (including temporary staff and contractors) involved in handling ingredients, equipment, utensils, packaging and final products should be aware of allergens.
