Food Allergens Slide


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Food Allergens Slide

  1. 1. Food Allergens November 5, 2007
  2. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 12. What are we doing?
  13. 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. 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. 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>
  16. 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>
  17. 19. Questions?