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  • Allergen Control

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    Poulami De
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    This document outlines an allergen control procedure for a food manufacturing facility. It identifies the top 10 food allergens that account for 90% of adverse reactions in Canada. These include peanuts, tree nuts, wheat, soy, milk, eggs, fish, shellfish, sesame seeds, and sulphites. The summary then discusses controlling allergens during product development, receiving, storage, production, labeling, packaging, sanitation, and training employees on the allergen control program. The goal is to prevent cross-contact between allergenic and non-allergenic ingredients throughout the facility.

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    This document outlines an allergen control procedure for a food manufacturing facility. It identifies the top 10 food allergens that account for 90% of adverse reactions in Canada. These include peanuts, tree nuts, wheat, soy, milk, eggs, fish, shellfish, sesame seeds, and sulphites. The summary then discusses controlling allergens during product development, receiving, storage, production, labeling, packaging, sanitation, and training employees on the allergen control program. The goal is to prevent cross-contact between allergenic and non-allergenic ingredients throughout the facility.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    Download as doc, pdf, or txt
    399 views2 pages

    Allergen Control

    Uploaded by

    Poulami De
    This document outlines an allergen control procedure for a food manufacturing facility. It identifies the top 10 food allergens that account for 90% of adverse reactions in Canada. These include peanuts, tree nuts, wheat, soy, milk, eggs, fish, shellfish, sesame seeds, and sulphites. The summary then discusses controlling allergens during product development, receiving, storage, production, labeling, packaging, sanitation, and training employees on the allergen control program. The goal is to prevent cross-contact between allergenic and non-allergenic ingredients throughout the facility.

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    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    ALLERGEN CONTROL PROCEDURE Introduction Health Canada and the Canadian Food Inspection Agency (CFIA) have jointly identified 10 food products which are primarily responsible for about 90 percent of severe adverse food reactions among the Canadian population. These products are peanuts, tree nuts, wheat, soy, milk, eggs, fish, crustacean and shellfish, sesame seeds, and sulphites. Symptoms of a food allergy can appear immediately after the food is consumed or can be delayed. Immediate reactions can range in severity from a skin rash or a slight itching of the mouth, to migraine headaches and to anaphylactic shock and death. Some test results have indicated that it can take as little as 1-2 mg (or in some cases less) of the offending food to cause allergic reactions in sensitive individuals. There is currently no cure for a food allergy, other than to avoid eating the offending food. Following are areas where allergen risks occur and can likewise be controlled and managed: Product Development Consider the allergenic nature of an ingredient, is there a non-allergenic ingredient that could be used instead Design the product flow so that allergenic ingredients are added at the end of a production line thereby limiting exposure Dedicate production systems to handle only allergen or non-allergen products Design and install equipment for easier cleaning, inspection and maintenance Receiving Raw Material/Ingredients, Transportation and Storage (Shipping and Receiving) Ensure suppliers have a documented and implemented allergen control plan Know the ingredients; consider processing aids and rework that goes into the product Review specifications or ingredient statements before substituting raw materials Manage raw materials in storage to prevent cross-contact between allergenic and non-allergenic ingredients Clearly label ingredients to indicate they contain an allergen Production and Scheduling (Processing) Production scheduling: make products with allergenic ingredients all at one time or at the end of a production run, then perform a complete clean-up before running other products. Develop an allergen matrix or changeover grid to identify what practices or production changes need to be made between flavours or products (spray or full clean up). Provide lockouts on equipment that uses or supplies allergenic ingredients. Protect workin-process from cross-contact from other products on adjacent carts, conveyors, etc. When sampling the product in-process, be certain that the sampling device is sanitized appropriately between products. Allow adequate clean up time between production runs.
    Allergen Control.doc 1

    Labelling and Packaging Materials Check labels on incoming ingredients; supplier may have sent the wrong product or used the wrong label Verify label accuracy; update to reflect current formula Ensure compliance to labelling regulations which generally requires declaration of all ingredients; exception to this include spices, some colours, flavours and processing aids and incidental additives at insignificant levels or that have no technical function or effect. If an incidental additive or processing aid is derived from an allergenic ingredient, it must be included on the label. Consider cross-contact potential on packaging equipment Verify product traceability; use a lot numbering system on raw materials to finished products to ensure recovery of all products in an event of a recall, conduct a mock recall to verify Sanitation Have standardized procedures for sanitation operations (SOPs) and ensure they are followed Use appropriate cleaning methods (wipe/scrape, vacuum, soap and water wash, and approved cleaning chemicals). Have proper equipment and tools available. Focus on hard to clean areas valves, pumps, dead spots. Ensure adequate lighting in the proper locations (including flashlights to check inside equipment). Move equipment as necessary to make it easily accessible for cleaning; disassemble where necessary. Focus on results, not necessarily the time or process. Evaluate sanitation effectiveness; validation of cleaning by sight and ensure proper storage of clean items. Ensure that maintenance tools used in raw and finished product areas are colour coded so as to avoid cross contamination. Specify employee practices hand washing at appropriate items (for example after handling a product that contains allergens, such as dairy products); proper hand washing procedures; clean clothing/aprons. Training and Education Ensure all employees have an understanding of the allergen prevention program so they believe in its importance as a part of the facilitys food safety program. Points include: define allergens, consequences to sensitive people, importance of allergen control, most common areas where problems occur, and control measures. Approved by HACCP Coordinator: __________________________ Date: _____________

    Allergen Control.doc

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