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Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
Food Allergens Slide
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Food Allergens Slide

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Associate traing

Associate traing

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  • 1. Food Allergens November 5, 2007
  • 2. What is a Food Allergen? <ul><li>An abnormal or pathological reaction to food substances in amounts that do not affect most people. </li></ul><ul><li>Foods contain protein and an allergic reaction occurs when the body’s immune system reacts to a this “foreign” protein that has been ingested. </li></ul>
  • 3. Types of Food Allergens “BIG 8” <ul><li>Milk </li></ul><ul><li>Eggs </li></ul><ul><li>Fish </li></ul><ul><li>Shellfish </li></ul><ul><li>Tree Nuts </li></ul><ul><li>Peanuts </li></ul><ul><li>Wheat </li></ul><ul><li>Soy </li></ul>
  • 4. Allergens Currently Used at Zachary Confections <ul><li>Soy </li></ul><ul><li>Milk </li></ul><ul><li>Egg </li></ul><ul><li>Peanuts </li></ul><ul><li>Tree Nuts – Almonds, Coconut, Pecans, Brazil Nuts </li></ul>
  • 5. Zachary Allergens <ul><li>Chocolate / Compound (Milk / Dark) – milk, soy </li></ul><ul><li>Cremes – soy, milk, egg </li></ul><ul><li>Coconut Crème – soy, milk, egg, coconut </li></ul><ul><li>Nutmeats – peanut, tree nuts (pecan, almond) </li></ul><ul><li>Caramel – soy, milk </li></ul><ul><li>Marshmallow – soy, milk </li></ul><ul><li>Bridge Mix – soy, milk, egg, peanut, tree nuts (almond, brazil nut) </li></ul><ul><li>Raisins – soy, dairy </li></ul><ul><li>Candy Corn/Mello Cremes – egg </li></ul><ul><li>Jellies - none </li></ul>
  • 6. Why is this Important? <ul><li>30,000 individuals require emergency room treatment 2000 hospitalizations and 150 individuals die each year because of allergic reactions to food. </li></ul><ul><li>Approximately 2% of adults and about 5% of infants and children in the U.S. suffer from allergens. </li></ul>
  • 7. Why is this Important? <ul><li>Avoidance of food allergies is the only way to prevent a reaction. </li></ul><ul><li>Currently, food allergies cannot be cured. </li></ul><ul><li>Even trace amounts of a food allergen can cause a reaction. </li></ul><ul><li>FDA has issued guidance to industry that covers labeling and industry practices to deal with allergens to prevent cross contact. </li></ul>
  • 8. Cross Contact <ul><li>The inadvertent introduction of an allergen into a product. </li></ul><ul><li>How does this occur: </li></ul><ul><ul><li>Improper rework addition </li></ul></ul><ul><ul><li>Product carry over due to use of common equipment and production sequencing. </li></ul></ul><ul><ul><li>Presence of an allergic product above exposed product lines. </li></ul></ul>
  • 9. Cross Contact <ul><li>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. </li></ul>
  • 10. Cross Contact <ul><li>What happens if someone who has a food allergen ingests an allergen? </li></ul><ul><ul><ul><li>Hives </li></ul></ul></ul><ul><ul><ul><li>Flushed Skin or Rash </li></ul></ul></ul><ul><ul><ul><li>Tingly or itchy mouth sensation </li></ul></ul></ul><ul><ul><ul><li>Face, tongue or lip swelling </li></ul></ul></ul><ul><ul><ul><li>Vomiting or diarrhea </li></ul></ul></ul><ul><ul><ul><li>Abdominal Cramps </li></ul></ul></ul><ul><ul><ul><li>Coughing or Wheezing </li></ul></ul></ul><ul><ul><ul><li>Dizziness </li></ul></ul></ul><ul><ul><ul><li>Swelling of throat and vocal cords </li></ul></ul></ul><ul><ul><ul><li>Difficulty breathing </li></ul></ul></ul>
  • 11. Cross Contact <ul><li>Those that have a severe food allergen can suffer “anaphylactic shock” </li></ul><ul><ul><ul><li>Constricted airways in the lungs </li></ul></ul></ul><ul><ul><ul><li>Severe lowering of blood pressure </li></ul></ul></ul><ul><ul><ul><li>Suffocation by swelling of the throat </li></ul></ul></ul>
  • 12. What are we doing?
  • 13. Allergen Control Plan <ul><li>Scheduling </li></ul><ul><ul><ul><li>We will schedule items of like allergens as often as possible on the same line and equipment. </li></ul></ul></ul><ul><ul><ul><li>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)). </li></ul></ul></ul>
  • 14. Allergen Control Plan <ul><li>Develop Allergen Changeover Procedures </li></ul><ul><li>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. </li></ul><ul><li>Develop Allergen Matrix by department to determine when change over inspection must occur. </li></ul>
  • 15. &nbsp;
  • 16. Allergen Control Plan <ul><li>Labeling </li></ul><ul><ul><li>We will ensure that all products are labeled with all allergens in “plain language” </li></ul></ul><ul><ul><li>Allergen Alert Labeling </li></ul></ul>
  • 17. &nbsp;
  • 18. What can YOU do! <ul><li>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. </li></ul><ul><li>Monitor production to see if any allergen contained product is being mixed. </li></ul><ul><li>Pay attention to utensils, buckets, containers and brushes to prevent cross contact. </li></ul><ul><li>Notify supervisor or manager if cross contact is observed. </li></ul>
  • 19. Questions?

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