Quality Training

1. Allergen
Prepared by :
Noor Akma Binti Mohd Alias
QAQC Executive

2. What is an Allergen?
Any normally harmless
substance that causes
an immediate allergic
reaction in a
susceptible person.
Proteins in foods/
derivatives cause
abnormal immune
responses.

5. Preventing Allergic Reaction
Avoid exposure to
the allergen
1
Seek medical care if
you’re exposed to
the allergen
2
Carry medications
to help treat
anaphylaxis
3

6. Causes
of
Allergic
Reaction
Airborne allergens, such as pollen, animal
dander, dust mites and mold.
Certain foods, particularly peanuts, tree nuts,
wheat, soy, fish, shellfish, eggs and milk.
Insect stings, (bee / wasp)
Medications, penicillin or penicillin-based
antibiotics.

7. Production
Scheduling
• Should take into account the allergens in each of
the foods produced.
• This involves scheduling products that contain no
allergens first, followed by foods that contain
allergens, and ensuring that the line is cleaned
between foods that have different allergen
profiles.
• Well thought out production schedules are a key
technique for minimizing allergen cross contact.

8. • 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

9. Responsibilities of the Food Handler
• 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

10. Responsibilities of the Food
Handler
• 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

11. Preventing Food Allergen
Contamination
Prevent Cross-Contact:
• Clean and sanitize surfaces that have
come in contact with an allergen.
• Inspect food packaging for leaks or
spills that can cause cross-contact.
• Wash hands and change gloves after
handling allergens and before handling
allergen-free food.
• Store food with allergens separately
from allergen-free products.
• DO NOT store food containing allergens
above allergen-free food.
• Use dedicated pallets and bins for
products containing allergens.

12. Remember
•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

13. Activity
1. Eggs and egg products are allergens. True/False
2. Allergens and non-allergen product can be prepared in same
containers without cleaning. True/False
3. Store allergenic ingredients or products separately to prevent
minimize .............................
a. Production b. Waste
c. Cross-contamination d. Space
4.Which foods and ingredients are known to cause hypersensitivity and
shall always be declared.
a. Chicken b. Red Meat
c. Rice d. Milk

15. THANK YOU