Food Allergens 2014


Published on

Published in: Food, Business, Technology
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Food Allergens 2014

  1. 1. 1 Food Allergens FHA 2014 International Conference Singapore Expo April 10 2014
  2. 2. 2 NQAC AOA Allergen Management Cleaning (one of the key control measures) Food Allergens Introduction to Food allergy Communication – Regulatory Requirements & Labelling Communication – New EU Requirements
  3. 3. 3 NQAC AOA Various Types of Food Sensitivities .
  4. 4. 4 NQAC AOA Food Allergy vs Food Intolerance Food Allergy is an immune response to a food protein (food allergens). Food Intolerance is a physiological response to specific food component(s) or toxin mediated response (as in the case of food poisoning). E.g. lactose intolerance, alcohol intolerance. Sulphur dioxide / Sulphides / Sulphites Sulphur dioxide / sulphides / sulphites can irritate the lungs and can send an asthmatic into severe bronchospasm, a constriction of the lungs. Sulphur dioxide / sulphides / sulphites are not true allergens but some people (but not many) have positive skin allergy tests to sulphites indicating true (IgE-mediated) allergy.
  5. 5. 5 NQAC AOA Food Allergy Response Most food allergies are caused by hypersensitivities to particular proteins in different foods. Cross reactivity • Some children who are allergic to cow's milk protein also show a cross sensitivity to soy-based products; • People with latex allergy often also develop allergies to bananas, kiwifruit, avocados, and some other foods.
  6. 6. 6 NQAC AOA Food Safety Management System Risk Assessment • Hazard identification & characterisation • Likelihood of occurrence vs severity on health Risk Management • Prevention or Control measures Risk Communication • Interactive exchange of scientific & technical knowledge in risk analysis • Validation, monitoring & verification Management CommunicationAssessment
  7. 7. 7 NQAC AOA Food Allergens Eggs Celery Fish Lupin Milk Crustaceans – prawns, crabs, lobster, crayfish Peanuts Mustard Shellfish (Molluscs) – clams, oysters, squids, mussels, snails, etc. Sesame Soy Sulphur dioxide* Tree-nuts – almonds, hazelnuts, walnuts, pecan nuts, cashew nuts, pistachio, etc. Lactose, MSG, etc** Wheat (cereal gluten)
  8. 8. 8 NQAC AOA Presence of Food Allergens • As an added ingredient. • Cross-contact of an ingredient before or after it is received; • Accidental ‘wrong’ formulation (from re-formulation; from batching and/or tipping of wrong materials); • Cross-contact by an allergen from a different product or due to sharing of production line.
  9. 9. 9 NQAC AOA Allergen Management • Scope of today’s presentation • The management involves: • People • Incoming raw materials • Packaging materials (printing of label) • Manufacturing processes • Cleaning • Product Innovation and Renovation • Labelling & regulatory compliance
  10. 10. 10 NQAC AOA People People Management in the management of allergens • Awareness, knowledge, competence • Right behaviours • Personal hygiene (work wear, hand washing); • Consumption of food and beverages at designated areas; • Adhere strictly to work procedures and instructions during production. People
  11. 11. 11 NQAC AOA Incoming Raw Materials Raw materials • Status (control measures at vendor production sites) • Added allergen (especially in compound ingredients) • Cross contamination during production; severity of the contamination • Storage • Clear labelling • Storage of allergenic raw materials should be segregated from other non-allergenic raw materials; • Batching/tipping • Dedicated tools • Food dust during batching • Rework • Allergen matrix Raw materials (Vendor management)
  12. 12. 12 NQAC AOA Packaging Materials Packaging • Reception procedure / Release for use • Storage • Segregation to reduce cross contamination • Correct usage • Right product in right packaging Packaging
  13. 13. 13 NQAC AOA Manufacturing Processes Allergen Management in manufacturing processes • Risk assessment / hazard analysis / control points • Reception procedure • Dedicated line (best practice) • Shared line • Control measures to eliminate and/or minimise cross contamination must be in place (validate, monitor & verify) • Control measures could involve production scheduling; cleaning during product change over. • Allergen matrix Manufacturing processes
  14. 14. 14 NQAC AOA Cleaning The most challenging aspect of allergen management in production is to control cross contamination. Cross contamination comes from: • Sharing of production line for different products • Sharing of utensils / tools / equipment • Environment of production • Environment of storage • Use of compound materials • Materials movements Cleaning
  15. 15. 15 NQAC AOA Cleaning Cleaning is an important control measure in the battle against cross contamination. Types of cleaning • Wet cleaning • Controlled wet cleaning • Dry cleaning   Cleaning
  16. 16. 16 NQAC AOA Cleaning All cleaning should be validated, monitored and verified. 1. The validation should include proper qualification of design, installation and operation; 2. Monitoring should be done to ensure the cleaning achieves the objective after each cleaning; 3. Verification on pre-determined frequency to ensure the cleaning procedure remains effective over time. 4. Analysis methodology; Specification Cleaning
  17. 17. 17 NQAC AOA Product Innovation & Renovation • New product developed and renovation of existing product should include management of allergen(s) that affect the health of target consumers. • Value of the addition of an allergenic ingredient should be evaluated; • Alternative non-allergenic ingredient should always be considered; • Evaluate the impact on the production line (cross contamination) when introducing an allergenic ingredient to the line; • Availability of control measure to prevent/minimise cross contamination of allergen; • Impact on labelling (communication) and regulatory compliance in the selling countries must be carefully evaluated. Product Innovation & Renovation
  18. 18. 18 NQAC AOA Regulatory Requirements - Labelling Legal requirements have been put into place to ensure the correct labelling of foods in many countries. In most cases, food labelling should inform the consumer of the presence of known food allergens as an added ingredient in the food. The legislation listed below is the EU, US, and Australia/New Zealand’s requirements for food allergens: • EU – Directive 2003/89/EC as regards to indication of the ingredients present in foodstuffs. • US – Public Law Section 201-210 • Australia/New Zealand – Food Code Standard 1.2.3
  19. 19. 19 NQAC AOA Local Regulatory Requirements
  20. 20. 20 NQAC AOA Local Regulatory Requirements
  21. 21. 21 NQAC AOA Communication - Labelling • The process of approval of label must be carefully mapped. • Process owner(s) must be clear. • Those people who are tasked to approve label must have to competence and knowledge to ensure there is no missing information on the label. • Declaration must be clear, accurate and complete. • Declaration must be in compliance to the local regulatory requirement where the products are being put on sale. • When there is need to use multi-lingual labelling, translation must be correct.
  22. 22. 22 NQAC AOA Precautionary Labelling • Regulations in most countries do not mandate the declaration of allergens being present in the finished product due to cross contamination • Most major global food manufacturers proactively label allergens from cross contamination with precautionary labelling. • Precautionary labelling refers to statements such as “may contain … …” • Such statements should only be used as last resort after a series of careful assessments. • Such statements should not be used as an alternative to GMP and relevant control measures or as a cover-up of sub-optimal allergen control practices.
  23. 23. 23 NQAC AOA Allergen Labelling in Food Services Keeping customers’ informed has been challenging for food service outlets such as cafes, restaurants as well as catering services. In most situations, customers or consumers would usually inform the service outlets or catering services of special dietary requirements before making orders. As in food production facilities, most of the allergen problems in food service outlets arise from: • Complex recipes. • Cross contaminations such as shared cooking utensils and inadequate knowledge*.
  24. 24. 24 NQAC AOA Labelling – New EU Requirements Labelling rules in European Directives 2003/89/EC and 2006/142/EC ensure that all consumers are given comprehensive ingredient listing information and make it easier for people with food allergies to identify ingredients they need to avoid. Following implementation of the Food Information for Consumers Regulation (EU) No. 1169/2011, allergen labelling rules will be changing in December 2014.
  25. 25. 25 NQAC AOA Labelling – New EU Requirements The new regulation will introduce a new requirement for allergen information to be provided for foods sold non-packed or pre-packed for direct sale. An example of recommendation made by Food Standard Agency, UK
  26. 26. 26 NQAC AOA Reference and Acknowledgement Some of the materials presented have been taken from publications (journals &/or online) of the following references: • Campden BRI, Guideline 71 (2013). Food Allergens. • Institute of Food Science and Technology (2013) Food Allergy • Taylor, Steve and Hefle, Susan. (2001). Food Allergies and Other Food Sensitivity. Food Technology, 55 (9), Page 68 – 83, Institute of Food Technology, USA. • Food Standards Agency, UK (2013). Advice on Food Allergen Labelling. • Nestlé Guidance on Cleaning Management.
  27. 27. 27 NQAC AOA