Hazard A system which
and evaluates, and
Control hazards which are significant
Point for food safety
(Reference: Codex Alimentarius Food Hygiene Basic Text, 2009)
• Provide basic environmental and operating
conditions to cover 3 key areas: Premises,
• 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
Points to Be Addressed (1)
Poor Communication (People)
• 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
Points to Be Addressed (2)
Inadequate Labelling/Poor Information
– Supplier quality assurance
– What kind of allergen hazard?
– Does the information on the wrapper reflect the
reality of the manufacturing unit?
Points to Be Addressed (3)
• Hygiene & Plant Design
– How well is my equipment/factory understood?
• equipment design
• ingredient & product flow
• Storage & Ingredient Handling
– What are the opportunities for cross
• dedicated storage & handling facilities
• spill minimisation & clean up
Points to Be Addressed (4)
– management (matrix, storage, control)
– production transfer
– production sequence
– do NPD & marketing know what they are doing?
Major Causes of Food Allergy Incidents
• Poor Communication
• Inadequate labelling/poor information :
• Cross Contamination
– Hygiene/Plant Design
– Product Devpt.
Managing food-allergen safety often
requires innovative/holistic approaches!
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.
Consumer information: the last line of
defence for the food-allergy sufferer
If the hazard is:
Inadvertent Consumption of a Food Allergen by a Sensitive
does the information provided reflect the