IIT & CII - FACE Certified Food Professional
Course
Webinar
Subject : Allergen Management
Tutor : Dr. K.N. Shashikanth
Date: 07th October 2013
1
Allergen Management
Allergen are substances, usually proteins which are capable of inducing an allergic
reaction. Food allergens are typically naturally-occurring proteins in foods or
derivatives of them that cause abnormal immune responses.
Like Cereals, Crustacea, Eggs and egg products, Fish and fish products, Peanuts,
soybeans, Milk and milk products, Tree nuts and nut products and Sulphite in
concentrations of 10 mg/kg , more; and products of these;
These proteins may be natural ingredients of the food products or may become part of a
food through unintended exposure, as well. This may result from:
–
–
–
–
–
–
–
contamination of raw materials
accidental mis-formulation
changes to product scheduling
rework
insufficient or ineffective cleaning/sanitation procedures
in-process cross contamination
post-process contamination
2
Potential sources of Allergen cross contamination
Raw material Handling
Processing Aids
Storage
Transport
Packaging
People
Supply chain
CROSS CONTAMINATION
Cleaning
Air , water particles
in the mfg. area
Shared equipment
Rework
Others
3
Allergen Management
Management practices adopted by Industry along its food supply chains to
ensure that risk arising out of allergenic food products, due to its
unintentional presences or delibrate addition as an ingredient is mitigated,
when food reaches the consumers plate. These practices involve
– Raw material sourcing, storage and communication to suppliers,
– Transportation and storage of allergenic food products,
– Production scheduling, Manufacturing and usage (as an ingredient or
cross contamination) in products,
– Manufacturing, eg cleaning procedures, control of rework
– Equipment and premises design
– Post-manufacturing controls
– Employee training and supervision
– Labelling and communication to consumers
4
What Are people most allergic to?
As we now know that Food allergens are typically naturally-occurring proteins in
foods or derivatives of them that cause abnormal immune responses.
Prevalence of food allergies around the world is believed to be increasing, with
more than 8% of children and 2% of adults in countries like Australia and New
Zealand having allergy to one or more foods. Fortunately, many children
outgrow their allergies by the time they have reached 5-7 years of age.
Practically all foods have the capacity to cause an allergic reaction in a person who
has become sensitized to that substance.
More than 70 different foods have been described as causing food allergies.
Several studies indicate that 75% of allergic reactions among children are due
to a limited number of foods, namely egg, peanut, milk, fish and nuts. Fruits,
vegetables, nuts and peanuts are responsible for most allergic reactions
among adults.
In Europe and the US peanut and nuts are the foods most commonly reported to
cause life-threatening reactions.
5
Definitions
Allergen :- A substance, usually a protein, capable of inducing an allergic
reaction.
Anaphylaxis/Anaphylactic Shock : - Acute form of allergy characterised by
uticaria, swelling of the lips, shortness of breath, and rapid fall in blood
pressure. Without immediate treatment which consists of intramuscular
injection of adrenaline, anaphylaxis can be fatal.
Antigen :- Substance, often protein in nature, capable of inducing an immune
response, for example, a food allergen.
ATPase Test: - A quick, simple test used to check the effectiveness of wet
cleaning procedures. ATPase is an enzyme involved in cell metabolism in
plants, animals and microbes and so, if it is detected, it shows that some
organic matter is present, although it cannot be used to distinguish
whether the ATPase comes from food residues or microbes.
6
Coeliac Disease: - A life-long autoimmune condition characterised by damage to
the small intestinal wall due to intolerance to gluten protein present in
wheat, rye, barley, oats, spelt, kamut or their hybridised strains.
Consumer Testing: - This refers to product trials carried out in public places such
as supermarkets etc.
Co-products : -Products which are removed from the normal production chain
for quality reasons, but which may still be sold for human consumption.
Cross-Contamination : - The unintentional presence of another substance in the
final product. In the context of allergens, it usually refers to trace amounts of
allergenic foods which, whilst not of themselves unwholesome, may be
problematic for those suffering from particular allergies.
ELISA : - Enzyme Linked Immuno Sorbent Assay: a sensitive technique for the
detection and measurement of compounds, including proteins such as food
allergens.
7
Equivalent Standard: - The evidence to demonstrate little or no material of
allergenic significance. This would include considering test results and
processing/dilution factors.
Food Allergy: -A reproducible adverse reaction to a food or food ingredient
that involves the immune system, for example, allergy to peanut, nut, fish,
shellfish, egg or milk.
Food Intolerance : - A reproducible adverse reaction to a food or food
ingredient that does not involve the immune system – for example,
lactose.
PCR: - Polymerase Chain Reaction: a sensitive method used to amplify a
specific region of DNA (genetic material).
8
Which foods can cause allergies?
The Codex Alimentarius Commission Committee on Food Labelling has listed the foods
and ingredients that cause the most severe reactions and most cases of food
hypersensitivity.
General Standards for the Labelling of Prepackaged Foods states: “The following foods
and ingredients are known to cause hypersensitivity and shall always be declared:
• Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized
strains and products of these;
• Crustacea and products of these;
• Eggs and egg products;
• Fish and fish products;
• Peanuts, soybeans and products of these;
• Milk and milk products (lactose included);
• Tree nuts and nut products; and
• Sulphite in concentrations of 10 mg/kg or more.”
9
Table of Allergens
10
Table of Allergens
contd.
11
Table of Allergens
contd.
12
Table of Allergens
contd.
13
Table of Allergens
contd.
14
Table of Allergens
contd.
15
Table of Allergens
contd.
16
Table of Allergens
contd.
17
Table of Allergens
contd.
18
Allergen declaration
While the Codex list contains the major allergens on a world-wide basis, the
prevalence of food allergies varies in different geographical areas.
Some countries have chosen to include additional foods on their national list of foods
and ingredients that must be declared on food labels.
The EU for example has chosen to add celery, mustard and sesame seeds and products
thereof to the list of allergens, which must appear on food labels. These are listed
in detail in
EU list of food allergens for labelling regulations (EC Directive 89/2003)
We must remember This declaration applies when the listed products are present
•
•
•
•
•
as:
an ingredient; or
an ingredient of a compound ingredient; or
a food additive or a component of a food additive;
a processing aid or a component of a processing aid or
as a Cross contact allergens
19
Cross contact allergens
•
Cross contact allergens occur when a residue or other trace amount of an
allergenic substance is unintentionally added into a food not intended to contain
that allergenic substance and where such occurrences are sporadic.
•
The guide provides recommendations on precautionary labelling where allergens
may be present by cross contact and when indicated by VITAL
20
What are Food allergies?
Definition
Food allergies are the body's abnormal responses to harmless foods; the
reactions are caused by the immune system's reaction to some food
proteins.
A food allergy is an adverse immune response to a food protein. They are
distinct from other adverse responses to food, such as food intolerance,
pharmacological reactions, and toxin-mediated reactions.
Description
Food allergies are often confused with food intolerance. However, the two
conditions have different causes and produce different symptoms.
A food allergy is also known as food hypersensitivity. The allergy is caused
when a person eats something that the immune system incorrectly
identifies as harmful.
21
Food allergies and Food intolerance
Food allergies
Allergic reactions to foods are characterised by the rapid release of powerful cellular
chemicals such as histamine by the antibodies, which can occur within minutes or up
to four hours after ingestion. Food allergies are usually mediated by immunoglobulin
E (IgE) antibodies and can be confirmed by a skin-prick test or blood test.
The immune system works to protect the body and creates food-specific antibodies. The
antibodies are proteins that battle antigens, substances that are foreign or initially
outside the body. The introduction of an antigen produces the immune response.
Antibodies are created to destroy the antigen or counteract its effectiveness.
The food that triggered that reaction is called an allergen.
The antibodies are like an alarm system coded to detect the food regarded as harmful.
The next time the person eats that food, the immune system discharges a large
amount of histamine and chemicals. This process meant to protect the body against
the allergen causes an allergic reaction that can affect the respiratory tract, digestive
tract, skin, and cardiovascular system.
22
Allergic reactions to foods are characterized by the rapid release of powerful cellular
chemicals such as histamine by the antibodies, which can occur within minutes or
up to four hours after ingestion.
Food allergies are usually mediated by immunoglobulin E (IgE) antibodies and can be
confirmed by a skin-prick test or blood test.
Food allergy symptoms vary in nature and severity between individuals and may
include:
– respiratory problems (rhinitis, asthma, throat swelling)
– gastrointestinal problems (nausea, vomiting, diarrhoea, abdominal cramping)
– skin problems (hives, itching, dermatitis, eczema).
A severe reaction (anaphylaxis) can occur after contact/ingestion with allergens in
foods. This can result in a rapid loss of blood pressure, severe obstruction of the
airways, a generalised shock reaction and multiple organ failure.
This can be fatal if not treated within minutes. While few people with food allergies are
at risk of such serious consequences, some deaths have occurred following
accidental ingestion of a food containing an allergen to which the individual is
sensitive.
23
Food intolerance: - While food allergies involve the immune system, food intolerance
is not related to the immune system. For example, a person who is lactose
intolerant has a shortage of lactose, the digestive enzyme that breaks down the
sugar in milk and dairy products. That person could experience stomach pain or
bloating several hours after drinking milk.
In contrast to food allergies, food intolerances are generally more common. People
who are food-intolerant can sometimes consume that food and not experience
intolerance symptoms. Reactions are more obviously dose-related, and include
non-protein substances in foods. An intolerance reaction to a food may have
delayed symptoms, with no observable effect for several hours after eating the
food.
There are no proven laboratory tests for food intolerances and diagnosis is through
the use of an elimination diet. Symptoms can range from mild to severe and may
include:
• hives, eczema, other itchy skin rashes
• stuffy or runny nose, asthma, frequent colds or ear infections
• mouth ulcers, reflux, bloating, stomach aches, constipation and / or diarrhoea,
incontinence
• migraines or headaches
• lack of concentration, anxiety, depression, lethargy, irritability, sleeping difficulties.
24
Coeliac disease : - Coeliac disease (pronounced as celiac disease in other countries) is an
autoimmune disease, a reaction to dietary gluten. Gluten, which is found in wheat,
barley and rye triggers an immune reaction in people with coeliac disease. This means
that eating gluten damages the lining of the small intestine. Although Coeliac disease
does not result in anaphylaxis, it causes damage to the intestine reducing the ability to
absorb nutrients.
Symptoms may appear at any time from early childhood to senior years. Treatment
requires a strict, life-long gluten-free diet to allow the intestine to recover and to avoid
complications. Possible symptoms may include:
• diarrhoea, excessive wind, and/or constipation
• persistent or unexplained gastrointestinal symptoms, such as nausea and vomiting
• recurrent stomach pain, cramping or bloating
• tiredness and/or headaches
• weight loss (but not in all cases)
• mouth ulcers
• hair loss (alopecia)
• skin rash (dermatitis herpetiformis (DH))
• tooth enamel problems
• Osteoporosis and depression
• joint and/or bone pain
• neurological (nerve) problems such as ataxia (poor muscle co-ordination) and
neuropathy (numbness and tingling in the hands and feet).
25
Allergen Risk Assessment, Management
Communication along the Food chain.
and
In order to avoid the unintentional presence of allergenic foods in products it
is necessary to evaluate the likelihood of unintentional allergen crosscontamination across the supply chain, from raw materials through to
the finished product.
Following completion of such a risk analysis, manufacturers can then
determine whether or not allergen advisory labelling is appropriate on
the finished product as sold to consumers.
Risk analysis is made up of four stages:
1. Risk assessment– what is the risk?
2. Risk management – can the risk be managed?
3. Risk communication – how should the risk be communicated?
4. Risk review – has the risk changed?
26
Allergen Risk Assessment
First Step
The first step in the risk assessment process is to consider if the
ingredient/product intentionally contains an allergenic foodstuff, and
whether any of these allergenic ingredients have the potential to cross
contaminate either foods produced on the premises, or ingredients
coming into the premises.
The allergens identified by legislation must be identified and Other allergenic
foods, for example, lupin, molluscs, kiwi fruit, may be added depending on
the prevalence of adverse reactions in sensitive consumers and their
inherent potency to trigger severe reactions
Second step
The second step in the risk assessment process will identify the probability of
unintentional presence of allergens, by thinking about how crosscontamination could happen and how likely it is to happen
27
Allergen Management with an organization
Many foods containing known allergens must be labelled according to regulatory
requirements in the Code. Food allergens can become part of a food through
unintended exposure. This may result from:
• inadvertent presence in raw materials
• processing aids (e.g. enzymes)
• incorrect formulation
• changes to product scheduling
• rework
• insufficient or ineffective cleaning/sanitation procedures
• in-process cross contact
• post-process contact.
The recommended approach to allergen risk management is through a Hazard Analysis
and Critical Control Point (HACCP) program. This involves evaluating the hazards
associated with the whole ‘lifecycle’ of the product, starting with the production of
raw materials and assessing every step of the process through to labelling and
packaging of the final product for consumption.
The critical points where allergens can be introduced into products during
manufacture should be identified, and a system established to monitor these
critical control points, to ensure that unintentional cross contact is minimised.
28
Allergen Management - Key areas for consideration
29
Controlling allergens at source
Raw materials
Raw materials may contain allergens that are inadvertently present. This may occur at
the supplier’s site prior to the ingredient reaching your plant or it may occur as a
result of cross contact within your manufacturing plant.
Suppliers should have good allergen management practices to minimise the risk of
cross contact between raw materials.
Allergen information should be provided by the suppliers of each raw material to
identify any products that contain allergens, or that are derived from allergenic
foods, or have a high likelihood of cross contact with allergenic substances.
Any change to supplier or suppliers’ source should trigger a review of allergen status.
Alternative ingredients should be treated like standard ingredients, with all
information necessary provided so the manufacturer can avoid unintentional
introduction of allergenic raw materials, or can take into account the need for
allergen declarations for alternative ingredients when developing labels.
30
Premises
• The manufacturing plant, where possible, should be designed to assist in
allergen management.
• Manufacturers producing at more than one site might consider
consolidation of products containing like allergens to one location, or
create sites free from specific allergens.
• Separate production equipment and tools should be used to establish a
clear distinction between products containing different allergens and
those that do not contain allergens.
31
Storage and distribution
• Manufacturers should identify all allergenic materials upon receipt at a
plant. These should be segregated from non-allergenic materials, and
ingredients with different allergens should be segregated from each other.
• Ingredients should be stored to avoid the potential for spillage onto other
ingredients, such as placing allergenic ingredients on shelves below other
ingredients.
• Materials should be clearly labelled to identify the name of the ingredient,
the presence of allergens and specify the type of allergens present.
• Care must be taken in the storage of finished products to avoid cross
contact with raw materials.
32
Manufacturing process
•
To minimise the potential for unintentional allergen cross contact of product, allergen
management practices should be part of good manufacturing practices (GMP) and
HACCP-based food safety systems.
•
When ingredients are selected for use in product manufacturing, the ingredients and
their product information should be checked against the design criteria to ensure they
are suitable for the product to be manufactured.
•
Where possible, a production system should be designed to minimise the potential for
cross contact.
•
Monitoring systems should be in place to ensure that cross contact does not occur.
Manufacturers should use dedicated manufacturing tools or equipment for specific
allergen containing products to minimise any chance of cross contact.
•
Production schedules should be organised to process allergen free products at the
beginning of the schedule, with allergen containing products run at the end of the
production schedule and followed immediately by the cleaning cycle.
•
Appropriate scheduling and longer runs can also minimise the potential for allergen cross
contact. Clearly defined allergen clean up procedures should be in place on the
manufacturing line and in the event of raw material spills.
33
Rework
•
Rework policies and procedures are required to minimise the risk
of allergen cross contact.
•
Rework that contains allergenic ingredients should not be
included in material that would otherwise be free of that allergen.
•
Rework should be clearly labelled so it can be identified.
•
A procedure for tracking rework through to a finished product is
an important element of an allergen risk management program.
34
Filling and packing
• Controls established for allergen risk minimisation should ensure correct
packaging/labels are used for the appropriate product.
• Care must be taken when variant labels in the same range are used as they
may be very similar in colour and graphics.
• Similarly where blank inners are stored as work in progress for extended
periods. Special care must be taken to ensure appropriate labelling is applied
and different inners are not mixed.
• Technological options available to assist in tracking and identifying materials
include using internal bar coding, radio frequency identification, or imaging
for verification.
• Appropriate controls such as a simple checklist or match procedure, which
are signed off by the responsible production operative, should be in place.
35
Equipment and line design
• Ease of cleaning should be a consideration when purchasing new
equipment and installing or re-laying production lines.
• Avoiding line crossovers, allowing adequate space for effective cleaning
and eliminating “dead legs” and “hang-ups” are important ways to
minimise the risk of allergen cross contact.
• Dust minimisation and/or physical barriers between lines will also reduce
the risk of cross contact.
36
Cleaning
•
Documented and validated cleaning procedures are critical for avoiding
unintentional allergen cross contact.
•
Adequate time must be allowed for cleaning and verification.
•
Re-cleaning may be required if verification shows initial cleaning has not been
adequate.
•
Cleaning short-cuts could lead to product build-up in the manufacturing
equipment.
•
To ensure successful cleaning it is necessary to consider:
– documented cleaning procedures
– training of cleaning personnel and operators
– knowledge of the system to identify hidden or static areas
– knowledge of the allergen status of the products
– effective cleaning equipment and supplies
– dismantling equipment to remove allergen residues
– cleaning verification e.g. visual inspection, sampling or testing for allergen
residues minimise use of air guns and water hoses to avoid distributing
allergens within the plant.
37
Training and supervision
Employee awareness and training is critical to avoid the unintentional or undeclared
presence of allergens in products. Training of all staff working within a production
facility is essential to control potential sources of food allergen risk.
Training should provide an awareness of food allergens and the consequences of
unintentional consumption by allergic consumers. Staff should receive training on
best practice in allergen management specific to their site, the products they handle
and their responsibilities. Some key areas food companies need to consider when
providing training in allergen risk management include:
– receipt and storage of raw materials
– avoiding cross contact of non-allergenic ingredients with allergenic materials, or
between different allergenic ingredients
– production scheduling
– equipment and premises design
– good manufacturing practices, for example: cleaning procedures, control of
rework
– post-manufacturing controls
– new product development.
38
Food companies should have an Allergen Management Policy, and all staff need to be
aware of their responsibilities. Staff should be encouraged to report any suspected
breaches to the relevant area supervisor, and to suggest possible improvements.
All procedures undertaken for allergen management should be documented and signed
by a qualified supervisor. Trained internal compliance auditors should regularly assess
these records as part of the company’s food safety program.
Formulation and labelling controls
•
Regular internal audits of production systems should be conducted to verify that the
product formulation matches the records of ingredient use and that the composition
of the final product is accurately reflected in the ingredients specified on the label.
•
Internal audits should also verify the VITAL assessment, even when the precautionary
statement is not on a label.
•
If there is a formulation change, or change to raw material supplier that results in the
introduction of new allergenic materials, then existing labels must not be run out.
39
Testing and Analysis of Allergens
Testing for food allergens is a valuable tool when used as part of a risk–based approach
to allergen management. Test results can provide assurance and verification of
critical controls within a comprehensive risk management program. The most
commonly used analytical method for detecting the presence of food allergens is the
Enzyme Linked Immuno Sorbent Assay (ELISA) technique. The sensitivity of ELISA kits
currently available is in the low parts per millions (ppm) reporting range.
While there are many benefits to using the ELISA method, there are some limitations to
using and interpreting results which must be considered. These may include:
– protein extraction for analysis
– effect of food processing
– protein structure
– cross reactions
– availability of kits for different allergens.
A number of allergen ELISA test kits are currently available and international research is
being conducted to develop alternative or confirmatory methods for the routine
detection of allergens in foods. Rapid ELISA test strips for allergen detection are also
becoming more widely available and in some instances these may be suitable for
allergen screening in-house during production, although these are not as sensitive as
current ELISA test kits.
40
DNA-based detection, based on Polymerase Chain Reaction (PCR) techniques, is growing in
popularity. It requires sophisticated laboratory conditions Results need to be carefully
interpreted to avoid false positives. This is because of the absence of threshold levels, the
fact that this method detects DNA from the allergenic source food and not the protein
itself, and it is both highly sensitive and lacks quantification.
Swabbing techniques are currently only used in conjunction with immunoassay kits, but may
have the potential to be extended to DNA detection. These can be particularly useful tools
in the validation and ongoing verification of allergen risk management plans, particularly
cleaning regimens.
In the manufacturing environment, where time and/or analytical capabilities may be limited,
raw materials, environmental swabs or final products can be tested using rapid, simple
immunoassays within a few minutes to give simple visual readouts of the presence or
absence of the allergen. However, some of these tests are significantly less sensitive than
laboratory methods.
Another rapid test which measures the presence of ATPase. A positive with this method is an
indication only of the presence of protein in general, rather than the presence of specific
proteins from an allergenic food. This test can be used for checking general cleaning
efficiency but a positive result cannot give information on which protein is present.
Rapid tests are available for gluten and more recently rapid tests for peanut have emerged.
Recent developments in the application of gluten testing have resulted in new, more
sensitive methodology.
41
Allergen Risk Communication
Advisory labeling: - when communicating with allergic consumers labelling point of sale
information, leaflets and websites, consumer should be advised always to refer to
the ingredient list.
An advisory labelling should in close proximity to the ingredient list. It is recommended
that there is a close distinction in the labelling information provided between
ingredients that are deliberately added components to the food and any possible
allergen cross contamination, arising from production of raw ingredients or during
the manufacture or transport of the food.
These panels are not a legal requirement but, where such information is given, it is best
practice to associate it clearly with the ingredients list. If such devices are employed,
all allergenic foods or ingredients as defined by law and used in the food should be
listed in such a box, panel or statement. If using a box headed, for example, ‘Allergy
Advice’, make sure that there is a clear distinction between allergens that are
deliberate ingredients and those that are possible cross-contaminants.
42
Advisory labelling on possible cross-contamination with allergens should be
justifiable only on the basis of a risk assessment applied to a responsibly
managed operation.
Warning labels should only be used where there is a demonstrable and
significant risk of allergen cross contamination, and they should not be
used as a substitute for Good Manufacturing Practices.
Consumers prefer to be presented with the facts, which would allow them to
make their own decision on whether or not to eat the food. Possible
phrases to be used to convey allergen advisory information such as ‘Not
suitable for’; ‘ May contain’ or ‘Not recommended for’.
Manufacturers may make such without making medical judgements for
individuals. Some other made similar suitable statements, considering the
difficulties in communicating the risk-based approach behind using an
allergen advisory statement.
43
Consumers may be allergic to a particular type of allergenic ingredient or product like
nuts or some specific sub product like – tree nuts or peanuts. Consideration should
therefore be given to whether it is possible on the label to indicate the species of
nut involved.
Where a product contains peanuts but may be cross-contaminated with tree nuts, it
may be appropriate to use a phrase such as ‘May Contain Other Nuts’.
If an allergenic food, or a derived ingredient, is listed in the ingredients list it is not
necessary to additionally provide allergen advisory labelling for possible crosscontamination with the same source allergenic food.
For example, if an Indian-style ready meal contained peanuts, it would not be
necessary to use warning labelling that some of the ingredients used in the sauce
may contain peanuts.
Advisory statements need to be easily visible and clearly legible.
Fonts should be simple.
44
Allergen Risk Review
Allergen Management Systems should be monitored and reviewed to provide
assurance that they are working correctly. The most effective way of doing this is
by carrying out routine checks on manufacturing operations including an audit or
‘health check’ of the system. An overall health check’ can find any weaknesses in
the system and then corrective actions can be taken.
A key benefit of auditing the system is to provide evidence of due diligence in
managing allergens.
– Review and verification of the hazard analysis and hazard management
system.
– Product and ingredient specifications.
– Operating procedures.
– Cleaning procedures.
– Training records – demonstration of competence.
– Analysis of customer complaints.
– Customer complaints should be investigated and changes made where
necessary.
45
The frequency of review will depend on the risk level of the operation. An annual
review is likely to be reasonable in most circumstances. However, any of the
following may trigger the need to conduct a review:
•
Introduction of new ingredients, new recipes or new processes, Changes in
scheduling, equipment, site, source of raw material, product storage, handling or
manufacture,
•
EFSA will be reviewing the list of allergens for mandatory ingredients listing, so
new allergens may emerge that will need to be managed, or
•
Any other changes which introduce significant risks.
•
Any changes to one process within a food production area or introduction of a
new product, can affect the risks of allergen cross contamination of other products
manufactured at the same site.
Moving production of a product to another site may also result in a different
allergenic risk, which needs to be relayed to the consumer.
•
•
Following any such changes, it will be necessary to conduct a new assessment of
the risks of allergen cross-contamination of a product, including an evaluation of
any advisory labelling that might be necessary.
46
Conducting Allergen assessment
Manufacturers and their suppliers must conduct periodic Allergen assessments to
verify the preparedness of the Allergen Management System to ensure that
Food Allergen are not passed on to consumers causing any risk to their health
and safety.
EXAMPLE - 1
ALLERGEN CHECK LIST FOR FOOD SUPPLIERS AND MANUFACTURERS
•
•
•
Column I indicates the allergens that may be found in the product, from
addition or cross-contamination.
Column II indicates the allergens present in other products that are run on the
same equipment but at a different time.
Column III indicates whether any allergens are present in your plant.
Please fill in each cell of the table with a YES or a NO and, when applicable,
include the name of the ingredient. Do not leave empty cells.
47
Column I
Component
Column II
Column III
Present in Present in Present in
Product
other
the same
products
mfg. plant
mfgd. on
same line
Cereals like Wheat or their derivatives, e.g., flour, starches
and brans etc. Includes other wheat varieties such as spelt,
durum, kamut, emmer etc.
Crustaceans (including crab, crayfish, lobster, prawn and
shrimp) and Shellfish (including snails, clams, mussels,
oysters, cockle and scallops) or their derivative, e.g.,
extracts etc.
Eggs or its derivatives, e.g., frozen yolk, egg white powder
and egg protein isolates etc.
Fish or its derivatives, e.g., fish protein, oil and extracts etc.
Peanut or its derivatives, e.g. Peanut – pieces, protein, oil,
butter flour, etc. May also be know as ground nut.
Soya or its derivatives, e.g., lecithin, oil, tofu and protein
isolates etc.
48
Component
Milk or its derivatives, e.g., milk caseinate, whey and
yogurt powder etc.
Tree Nuts (almonds, Brazil nuts, cashews, hazelnuts
(filberts), macadamia nuts, pecans, pine nuts, pistachios
and walnuts or their derivatives, e.g., nut butters and oils
etc.
Sesame or its derivatives, e.g., paste and oil etc
Sulphites, e.g., Sulphur
metabisulphites etc.
dioxide
and
Sodium
Others (as considered necessary – like Mustard or Black
gram)
49
Column
I
Column
II
Column
III
Present
in
Product
Present
in other
products
mfgd. on
same
line
Present
in
the
same
mfg.
plant
Questions..?
50
50
Thank you for your kind attention
51
51