Food Allergens Slide

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  • 1. Food Allergens November 5, 2007
  • 2. What is a Food Allergen?
    • An abnormal or pathological reaction to food substances in amounts that do not affect most people.
    • Foods contain protein and an allergic reaction occurs when the body’s immune system reacts to a this “foreign” protein that has been ingested.
  • 3. Types of Food Allergens “BIG 8”
    • Milk
    • Eggs
    • Fish
    • Shellfish
    • Tree Nuts
    • Peanuts
    • Wheat
    • Soy
  • 4. Allergens Currently Used at Zachary Confections
    • Soy
    • Milk
    • Egg
    • Peanuts
    • Tree Nuts – Almonds, Coconut, Pecans, Brazil Nuts
  • 5. Zachary Allergens
    • Chocolate / Compound (Milk / Dark) – milk, soy
    • Cremes – soy, milk, egg
    • Coconut Crème – soy, milk, egg, coconut
    • Nutmeats – peanut, tree nuts (pecan, almond)
    • Caramel – soy, milk
    • Marshmallow – soy, milk
    • Bridge Mix – soy, milk, egg, peanut, tree nuts (almond, brazil nut)
    • Raisins – soy, dairy
    • Candy Corn/Mello Cremes – egg
    • Jellies - none
  • 6. Why is this Important?
    • 30,000 individuals require emergency room treatment 2000 hospitalizations and 150 individuals die each year because of allergic reactions to food.
    • Approximately 2% of adults and about 5% of infants and children in the U.S. suffer from allergens.
  • 7. Why is this Important?
    • Avoidance of food allergies is the only way to prevent a reaction.
    • Currently, food allergies cannot be cured.
    • Even trace amounts of a food allergen can cause a reaction.
    • FDA has issued guidance to industry that covers labeling and industry practices to deal with allergens to prevent cross contact.
  • 8. Cross Contact
    • The inadvertent introduction of an allergen into a product.
    • How does this occur:
      • Improper rework addition
      • Product carry over due to use of common equipment and production sequencing.
      • Presence of an allergic product above exposed product lines.
  • 9. Cross Contact
    • For example, an item with peanuts cannot come into any contact with an item with tree nuts without “contaminating” that peanut item with a new allergen.
  • 10. Cross Contact
    • What happens if someone who has a food allergen ingests an allergen?
        • Hives
        • Flushed Skin or Rash
        • Tingly or itchy mouth sensation
        • Face, tongue or lip swelling
        • Vomiting or diarrhea
        • Abdominal Cramps
        • Coughing or Wheezing
        • Dizziness
        • Swelling of throat and vocal cords
        • Difficulty breathing
  • 11. Cross Contact
    • Those that have a severe food allergen can suffer “anaphylactic shock”
        • Constricted airways in the lungs
        • Severe lowering of blood pressure
        • Suffocation by swelling of the throat
  • 12. What are we doing?
  • 13. Allergen Control Plan
    • Scheduling
        • We will schedule items of like allergens as often as possible on the same line and equipment.
        • We will schedule items that are unlike allergens with “odd” allergens running last. (i.e. Run Caramel (Milk, Soy) prior to Crème (Milk, Soy, Egg)).
  • 14. Allergen Control Plan
    • Develop Allergen Changeover Procedures
    • Anytime there is a change over on a line going from one food allergen to another, a thorough inspection needs to be performed to ensure there are no remaining contaminants left from the previous item.
    • Develop Allergen Matrix by department to determine when change over inspection must occur.
  • 15.  
  • 16. Allergen Control Plan
    • Labeling
      • We will ensure that all products are labeled with all allergens in “plain language”
      • Allergen Alert Labeling
  • 17.  
  • 18. What can YOU do!
    • If gloves worn while working with one food allergen come into contact with another food allergen, they must be changed before continuing to work with the original item.
    • Monitor production to see if any allergen contained product is being mixed.
    • Pay attention to utensils, buckets, containers and brushes to prevent cross contact.
    • Notify supervisor or manager if cross contact is observed.
  • 19. Questions?