Allergies, Allergens and Food Handlers by SSFPA

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Allergies, Allergens and Food Handlers by SSFPA

  1. 1. 1 Allergies, Allergens and Food Handlers Welcome
  2. 2. 2 Types of Allergies
  3. 3. 3 Types of Allergies
  4. 4. 4 An adverse reaction is any abnormal reaction to a food or food components and other ingredients, whether caused by an allergic or non allergic reaction. Allergy Intolerances Adverse Food Reaction
  5. 5. 5 A Food Allergy (Food Hypersensitivity) has its basis in an immunologic response after food consumption. What is a Food Allergy?
  6. 6. 6 • Food allergens, are substances that initiate chemical change in the body producing the symptoms of an allergic reaction. • Allergens are generally a problem of absorption through the alimentary mucosa into the circulatory system. Allergens may also enter the circulatory system through the nasal passage (respiratory mucosa) and through the skin (percutaneous absorption which is rare). What is an Allergen?
  7. 7. 7 Anaphylaxis is a severe allergic reaction that can sometimes be fatal. It occurs after exposure to an antigen (allergen) to which a person was previously sensitized. What is Anaphylaxis?
  8. 8. 8 Anaphylaxis
  9. 9. 9 • Adverse reaction to food that does not involve the immune system. Celiac’s Disease Lactose Intolerance Toxins Food Additives What is a Food Intolerance
  10. 10. 10 • The body can usually tolerate small amounts of the offending food • Intolerances are not immune reactions • Intolerances are more common than food allergies • Some causes • Lack of a digestive enzyme - Milk • Contaminants – naturally toxic foods (Rhubarb), decayed fish, some mushrooms • Food Additives - sulphites, MSG • Psychological Intolerances
  11. 11. 11 Scandinavia – Fish Japan – Rice & Soy North America – Peanuts & Tree Nuts Common Food Allergies
  12. 12. 12 • Shortness of breath • Tingling lips • Flushing • Nasal obstruction • Dizziness • Total respiratory failure • Drop in Blood Pressure • Hives • Wheezing • Diarrhea • Itchy skin • Weakness • Shock • Loss of consciousness • Itchy eyes • Vomiting • Restricted Throat Symptoms
  13. 13. 13 • Video Presentation • Lets watch and see what people have to deal with and hear from companies which are concerned • Allergy Beware – GPMC & AAAC • Then we will break Allergy Beware
  14. 14. 14 • What is the responsibility of a food company in Allergen Management? • What is the responsibility of the Food handler in Allergen Management? • What is the consumers responsibility in Allergen Management? Welcome Back Allergies, Allergens & Food Handlers Welcome Back!
  15. 15. 15 • Peanuts • Tree Nuts • Sesame Seeds • Eggs • Soybeans • Milk • Various grains and flours • Fish • Shellfish • Sulphites (10 ppm) Foods Responsible for Allergic and Adverse Reactions
  16. 16. 16 • Provide safe, wholesome food to the marketplace. • Provide proper information with the product to allow the consumer to make an informed choice. Responsibility of a Food Company in Allergen Management?
  17. 17. 17 • Allergen policy and program • Risk Assessment • Formulation Control • Ingredient Management • Process Controls • Packaging Management • Label Control • Employee Training Provide Safe, Wholesome Food to the Marketplace.
  18. 18. 18 • Expectation of program • Training • Restriction of non approved ingredients • Marketing program • Hygienic practices • Production environment • Responsibilities • Consequences • Be aware of employees with food allergies • Have a response program in place W5 & How Allergen policy and program Provide Safe, Wholesome Food to the Marketplace.
  19. 19. 19 • Policy, GMP, SOP, Monitoring, Deviation Procedure and Verification must state • Who • What • When • Where • Why • How W5 & How Provide Safe, Wholesome Food to the Marketplace.
  20. 20. 20 Risk Assessment • Likelihood of occurrence • Severity of Reaction Provide Safe, Wholesome Food to the Marketplace.
  21. 21. 21 • Formulation Control • No unapproved changes to formulation • Use only most recent approved formula • Follow SOP for scaling and use Provide Safe, Wholesome Food to the Marketplace.
  22. 22. 22 Ingredient Management • Purchase only from approved suppliers • Purchase and use only approved ingredients • Store to prevent damage and cross contamination Provide Safe, Wholesome Food to the Marketplace.
  23. 23. 23 Process Controls • Sequencing Products • Scaling (Scoop & Bins) • Shielded lines • Rework • Label control • Cleaning of equipment Provide Safe, Wholesome Food to the Marketplace.
  24. 24. 24 Packaging Management • Purchase only from approved suppliers • Purchase and use only approved packaging • Store to prevent damage and cross contamination • Discard obsolete packaging Provide Safe, Wholesome Food to the Marketplace
  25. 25. 25 Label Control • Check label name and ingredient list against formulation. • If generating labels verify information in computer is accurate and labels print clearly. • Check labels for warnings. • Check instructions for use. Provide Safe, Wholesome Food to the Marketplace
  26. 26. 26 Employee Training • Train to approved GMPs & SOPs • Hygiene Training • HACCP Training Provide Safe, Wholesome Food to the Marketplace
  27. 27. 27 • Ingredient list • Instructions for use • Warnings • Information • Contact Provide Proper Information with the Product Label
  28. 28. 28 Provide Proper Information with the Product
  29. 29. 29 Provide Proper Information with the Product
  30. 30. 30 • Accurate labelling is required by legislation and controlled by guidelines and inspection. • Label misrepresentation is fraud • Knowingly selling a product with an undeclared allergen can be interpreted as a criminal offense in case of illness or fraud. Provide Proper Information with the Product
  31. 31. 31 • Advise of formulation or process inefficiencies • Use only approved ingredients • Do not make decisions which can affect food integrity or safety unless empowered and trained to do so • Use product rework only in the product for which it was originally produced • Understand your responsibilities • Understand and do the job as trained Responsibilities of the Food Handler
  32. 32. 32 • Prepare foods which contain known allergens after all other products have been produced, follow sequence as directed. • Avoid cross-contamination • Wash hands thoroughly after handling known allergens • Wash hands thoroughly after eating Responsibilities of the Food Handler
  33. 33. 33 • Keep aprons and clothing free of allergens • Follow a very thorough sanitation program to prevent cross- contamination. • Keep dust down • Keep all ingredients closed when not in use • Use only specified equipment and utensils Responsibilities of the Food Handler
  34. 34. 34 • Avoid products which may contain allergens. • Report and non conformities in labelling • Educate family and a Consumers Responsibility dvise associates of concerns • Be aware of pitfalls • Make educated decisions based on reliable information Consumers Responsibility
  35. 35. 35 Consumers Responsibility
  36. 36. 36 Consumers Responsibility
  37. 37. 37 • Don’t assume all people can eat all foods • Do your job as trained • Do not make decisions for the consumer • Do no cross contaminate • Properly label all foods Remember
  38. 38. 38 Be Allergy Aware. Be Concerned
  39. 39. 39 Be Concerned Thank You!

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