allergens

1. Allergens
• Allergens can trigger allergic reactions, which can make people who are sensitive to them very
ill, which can even lead to death. Even traces of these allergens can cause this.
• On the right you can see images with all allergens.
• The most important allergens for ERP are:
• Celery
• Mustard germs
• Sesame seed
• Peanuts

2. Dealing with products with allergens
• To prevent cross-contamination, allergens must always be stored at the bottom of the racks or
in a separate row in the rack. In addition, it is important to ensure that the allergens do not
come into contact with other products when preparing the allergens.
• When sorting/packing allergens, clean the work area afterwards before sorting/packing other
products.
• Fill in the registrationform for these cleaning activities
• The products must contain allergen stickers
• After touching allergens, hands must be washed again
• Hang coats separately if you have worked with allergens

3. Cross-contamination
• Cross-contamination is the contamination of food by another products with micro-organisms,
allergens, chemical substances or physical parts that should not be present in the product.