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AA

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AA

  1. 1. “Your site and physical controls and management of allergens” Anton Alldrick Special Projects Manager, Science Division
  2. 2. ‘Food allergen’ related alerts in UK (2012)
  3. 3. HACCP Hazard A system which Analysis identifies, and evaluates, and Critical controls Control hazards which are significant Point for food safety (Reference: Codex Alimentarius Food Hygiene Basic Text, 2009)
  4. 4. Prerequisite programmes • Provide basic environmental and operating conditions to cover 3 key areas: Premises, Personnel, Product • Alternatively referred to as Good Hygiene Practice and/or Good Manufacturing Practice • Underpin the HACCP system • Must be in place and fully operational • Required for the production of safe, wholesome food
  5. 5. CCP or PRP? Microbiological hazard (1)
  6. 6. CCP or PRP? Microbiological hazard (2) Microbiological kill: Time x temperature
  7. 7. CCP or PRP? Microbiological hazard (3) Microbiological kill: Time x temperature = CCP
  8. 8. CCP or PRP? Food allergen hazard (1)
  9. 9. CCP or PRP? Food allergen hazard (2)
  10. 10. CCP or PRP? Food allergen hazard (3)
  11. 11. Hazard Identification Inadvertent Consumption of a Food Allergen by a Sensitive Individual.
  12. 12. Key Elements of Allergen Management People Ingredients Process Enforcement Manager
  13. 13. Key Elements of Allergen Management • People – Training, protective clothing, staff allocation, staff meals; agency & contract workers • Ingredients – Risk assessment, rework, storage & handling, SQA • Process – Hygiene, packaging, plant lay-out, production scheduling • Enforcement – Monitoring & Verification – Crisis management
  14. 14. Managing Allergens: Helps & Hindrances
  15. 15. Points to Be Addressed (1) Poor Communication (People) ENSURE • ALL personnel are allergen aware • ALL personnel have sufficient knowledge to appreciate challenges presented by food allergy – This includes: Production Hygiene Quality Marketing Accounts NPD In fact EVERYONE
  16. 16. Points to Be Addressed (2) Inadequate Labelling/Poor Information • Ingredients – Supplier quality assurance – What kind of allergen hazard? • Product – Does the information on the wrapper reflect the reality of the manufacturing unit?
  17. 17. Points to Be Addressed (3) GMP • Hygiene & Plant Design – How well is my equipment/factory understood? • equipment design • ingredient & product flow • Storage & Ingredient Handling – What are the opportunities for cross contamination? • dedicated storage & handling facilities • spill minimisation & clean up
  18. 18. Points to Be Addressed (4) GMP (contd.) • Rework – management (matrix, storage, control) • Scheduling – production transfer – production sequence – sanitation • NPD – do NPD & marketing know what they are doing?
  19. 19. Major Causes of Food Allergy Incidents • Poor Communication • Inadequate labelling/poor information : – Ingredients – Products • Cross Contamination – Hygiene/Plant Design – Rework – Storage – Scheduling – Product Devpt. HACCP/Pre-requisite Programme Failure Failure to Consider
  20. 20. Managing food-allergen safety often requires innovative/holistic approaches!
  21. 21. HACCP Principle 6 Establish procedures for verification to confirm that the HACCP is working effectively, which may include appropriate supplementary tests, together with a review. Validation Verification Review
  22. 22. Consumer information: the last line of defence for the food-allergy sufferer
  23. 23. Key Learning If the hazard is: Inadvertent Consumption of a Food Allergen by a Sensitive Individual; does the information provided reflect the reality?

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