Lesson 3 control of food hazards allergens


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Simple Power Point Presentation for food handlers. Very basic information regarding Allergen Control for entry level employees.

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Lesson 3 control of food hazards allergens

  1. 1. Buttercup Bakery Adapted from http://www.fskntraining.org
  2. 2. All staff are to complete this training BEFORE their FIRST shift.This forms part of Level 1 Training - INDUCTION
  3. 3.  GFSI Basic Level The organization shall ensure there are adequate control measures in place to prevent cross contamination of allergens. All ingredients known to cause food allergies in the product shall be clearly identified and communicated to the customer.
  4. 4.  The importance of allergens The handling and control of allergens
  5. 5.  A food allergy is a reproducible adverse reaction to a particular food that involves the immune system. Nearly all allergens are proteins. A food allergen is defined as a form of food intolerance associated with a hypersensitive immune response mediated reaction in which antibodies are formed. A food intolerance is defined as a reproducible reaction to a food which occurs without a hypersensitive immune response.
  6. 6.  Allergen lists differ from region to region. On a global basis approximately 1 – 2% of adults and 5 – 8% of children suffer from food allergy. Death and serious health problems can result from allergic reactions. In some cases 1mg can trigger a reaction and even death (1 mg is 1000 times smaller than 1g) Approximately 100 deaths due to peanut allergy in 2006.
  7. 7.  Respiratory reaction e.g. asthma Gastrointestinal reaction e.g. vomiting, diarrhea Skin reaction e.g. dermatitis Anaphylactic shock – drop in blood pressure, severe constriction of airways, multiple organ failure and death
  8. 8.  SANS 10049; R146 Allergen Risk Analysis required  Which allergens are used in this facility  Which raw materials are they found in?  Do the suppliers control allergens in their own facilities? Allergen Risk must be managed  Where and how are they stored?  Where and how are they processed? What equipment is used? Is it shared?  Do the cleaning SOP’s take into account allergens (in all areas, e.g. receiving, storage, processing, packaging)?  Are employees aware of the risk? Allergen Risk must be communicated  To staff  To consumers (via label) Allergen Risk must be reviewed  Internal Audits
  9. 9.  Wheat Gluten Egg Milk Sesame Seeds Soya Tree nuts (pecan nuts) Peanuts Celery Fish & Seafood
  10. 10. Packaging People Allergen ManagementCleaning Raw Materials & Supply Chain Manufacturing Premises, Equipment & Processes
  11. 11.  Staff awareness by product identification and recipe control Hand washing Clothing Rework control Waste control Use of utensils Control of food consumption  Peanut butter sandwiches, fish etc
  12. 12.  Known status of ingredients from suppliers i.e. possible cross contamination Ingredient Specifications Clear labeling & identification Transported responsibly Good packaging integrity Stored correctly (separately, tightly sealed containers)
  13. 13.  Correct packaging control Packaging line change – correct cleaning after packing product containing allergens Products with and without allergens kept separate – not packed on the same table Applying correct label – problems with “mislabeling” e.g. using label for plain hamburger on seeded hamburgers…
  14. 14.  Effective cleaning to reduce the risk of cross contamination Dedicated cleaning equipment Cleaning schedules Cleaning of spillages Dismantling of equipment
  15. 15.  Different parts of the factory Physical barriers Dedicated equipment Minimize movement of materials Scheduling of production runs with appropriate cleaning between production runs Control of rework