Undeclared allergens continue to be a major challenge in the global food industry due to complex supply chains and changing consumer habits. Allergens can contaminate foods at many stages of production from farms to packaging. Strict management practices are needed to control for allergens, including accurate labeling and segregating allergenic and non-allergenic production areas, but contamination risks remain. Emerging issues like new "free from" product demands and packaging that is not easily distinguishable further complicate allergen management. Vigilant monitoring of all supply chain participants is key to reducing the risk of unexpected allergens in foods.
SAI Global webinar: 10 ways to protect your organisation from food fraudSwitzerland09
Even though the majority of food fraud incidents do not pose a public health risk, what would happen if the next one did, is your organisation ready? Watch this webinar to learn "10 Ways to Protect your Organisation from Food Fraud
SAI Global webinar: 10 ways to protect your organisation from food fraudSwitzerland09
Even though the majority of food fraud incidents do not pose a public health risk, what would happen if the next one did, is your organisation ready? Watch this webinar to learn "10 Ways to Protect your Organisation from Food Fraud
An allergen is any substance (antigen), most often eaten or inhaled, that is recognized by the immune system and causes an allergic reaction. Dust, pollen and pet dander are all common allergens, but it is possible to be allergic to anything.The eight allergen foods identified by the law are:
• Milk.
• Eggs.
• Fish (e.g., bass, flounder, cod)
• Crustacean shellfish (e.g., crab, lobster, shrimp)
• Tree nuts (e.g., almonds, walnuts, pecans)
• Peanuts.
• Wheat.
• Soybeans
2. Basic definition to know, it is a condition/state, National Food Security Act (Right to Food Act) India, 12 September 2013.
3. Umbrella, describe image
4. Quality > long-term relationship, profitability, branding (Elfi, Coke, Kurkuray, calza)
Fraud > Olive oil, milk, honey, saffron, Tea, powdered condiments
5. Additional concerns including physical personnel & operational security, industrial sabotage, terrorism, adulteration
6. Salmonella (bacterium) raw & undercooked meat, dairy, egg shells. Food must be thoroughly cooked. Diarrhea may result in typhoid fever, 65-degree C for at least 3 min, avoid eating raw eggs, undercooked meat, poultry. Bleach can kill it while cleaning floors etc.
7. Clean> wash hands, utensils, food etc
Clear> separate raw cooked, meat veg, poultry fruits etc
Chill> low temp, food preservation, lessen bacterial activity
Cook> high temp, kill bacteria, thoroughly
A GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in production which cannot be eliminated through testing the final product.
If I was provided with 7 days to cut a tree I’ll take 6 days to sharpen the axe.
Jail Time for Peanut Corporation of America Executives and QA Manager: Lesso...Emma Mosshart-Keel
The salmonella outbreak related to the Peanut Corporation of America’s products resulted in nine deaths and hundreds hospitalized. According to industry estimates, the peanut industry suffered $1 billion in losses from consumers avoiding peanut products. Recently, two executives were sentenced to 20+ year jail terms and the QA manager was sentenced to a 5 year jail term. These criminal convictions are the first of their kind for a food poisoning outbreak. Join us as we discuss lessons learned from the PCA case and what you can do to prevent a similar situation from occurring in your organization.
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Allergens are the leading cause for recalls, causing significant consumer health issues, scrap costs, and sourcing conundrums. Join our discussion on Allergen Control Issues with specific emphasis on Label Control measures.
Failures can happen at multiple stages of the operation. Label sourcing, generation or package placement -- potentially resulting in undeclared allergens. Learn to identify points in the process where labels and packaging need to be verified. Verification activities involve personnel from research and development, art and graphic approval, purchasing, receiving, production, and quality.
Evaluate common pitfalls, such as those associated with material staging and handling of obsolete materials, which too often lead to undeclared allergen concerns reaching the marketplace. Learn about best practices in Label Control that you and your team can implement immediately.
About AIB International:
AIB International is a corporation founded by the North American wholesale and retail baking industries in 1919 as a technology transfer center for bakers and food processors. The original mission of the organization was to "put science to work for the baker," and that basic theme is still central to all of the programs, products, and services provided by AIB to baking and general food production industries worldwide.
Although AIB's history has been traditionally linked with North American wholesale and retail baking, the Institute currently serves many segments of the food processing, distribution, foodservice, and retail industries worldwide.
Today's AIB is well-positioned in the following areas:
-Audit Services
-Food Safety Education
-School of Baking
-Research and Technical Services
The 411 on Food Safety: How to Protect Your Family's Plate: A big part of being healthy is how we feed our bodies. How do you protect your family’s plate against chemical pesticides, food borne illness and other contaminants? How do you track product recalls? Who do you turn to for trustworthy advice on food safety? We’ll answer all those questions and much more!
Did you know…
o CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases?
o Most produce travels an average of 1,500 miles and is touched by over 20 sets of hands?
o Contaminated food can carry bacteria and parasites that stays dormant in your body for years, affecting your body’s absorption of vital nutrients?
o Product recalls have more than doubled since 1999, are announced almost daily, which can affect your family’s health?
Food Safety, Hygiene and Food Quality AssuranceTUVSUDIndia
modern food safety and hygiene testing practices ensure that
the food products are contamination-free and act in accordance with national and international food
safety and hygiene standards. Known to be one of the most trusted names in the food safety and
hygiene industry, TÜV SÜD has been helping businesses with food safety and quality services including
testing, auditing, training, certification, and regulatory compliance. Find out more about our food safety
and hygiene management services here, https://www.tuvsud.com/en-in/industries/consumer-products-and-retail/food/food-training
In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.
Beverage Testing Services, Safety and Quality ControlTUVSUDIndia
Beverage testing mitigates the risks and offers beverage manufacturers and retailers comprehensive solutions to guarantee the quality and safety of their products. TÜV SÜD’s internationally accredited testing and analysis services can be tailored to suit your needs to ensure that your beverage products are fully compliant with all relevant national and international regulations. To know more on beverage testing, visit, https://www.tuvsud.com/en-in/industries/consumer-products-and-retail/food/beverages
Having stringent cleaning, hygiene and food safety standards
is highly important in any catering establishment, as this can
prevent the risk of food poisoning and ensures that your
operation meets the required health and safety standards.
There are specific areas to think about when it comes to
cleaning, hygiene and food safety and these areas go by the
four C’s - cross-contamination, cleaning, chilling and cooking.
Allergen Bureau training fundamentals
Food safety and compliance training
What are allergens?
What are the most common allergens?
How do we prevent allergens?
What is cross-contamination?
What do you do if someone has an allergic reaction?
An allergen is any substance (antigen), most often eaten or inhaled, that is recognized by the immune system and causes an allergic reaction. Dust, pollen and pet dander are all common allergens, but it is possible to be allergic to anything.The eight allergen foods identified by the law are:
• Milk.
• Eggs.
• Fish (e.g., bass, flounder, cod)
• Crustacean shellfish (e.g., crab, lobster, shrimp)
• Tree nuts (e.g., almonds, walnuts, pecans)
• Peanuts.
• Wheat.
• Soybeans
2. Basic definition to know, it is a condition/state, National Food Security Act (Right to Food Act) India, 12 September 2013.
3. Umbrella, describe image
4. Quality > long-term relationship, profitability, branding (Elfi, Coke, Kurkuray, calza)
Fraud > Olive oil, milk, honey, saffron, Tea, powdered condiments
5. Additional concerns including physical personnel & operational security, industrial sabotage, terrorism, adulteration
6. Salmonella (bacterium) raw & undercooked meat, dairy, egg shells. Food must be thoroughly cooked. Diarrhea may result in typhoid fever, 65-degree C for at least 3 min, avoid eating raw eggs, undercooked meat, poultry. Bleach can kill it while cleaning floors etc.
7. Clean> wash hands, utensils, food etc
Clear> separate raw cooked, meat veg, poultry fruits etc
Chill> low temp, food preservation, lessen bacterial activity
Cook> high temp, kill bacteria, thoroughly
A GMP is a system for ensuring that products are consistently produced and controlled according to quality standards. It is designed to minimize the risks involved in production which cannot be eliminated through testing the final product.
If I was provided with 7 days to cut a tree I’ll take 6 days to sharpen the axe.
Jail Time for Peanut Corporation of America Executives and QA Manager: Lesso...Emma Mosshart-Keel
The salmonella outbreak related to the Peanut Corporation of America’s products resulted in nine deaths and hundreds hospitalized. According to industry estimates, the peanut industry suffered $1 billion in losses from consumers avoiding peanut products. Recently, two executives were sentenced to 20+ year jail terms and the QA manager was sentenced to a 5 year jail term. These criminal convictions are the first of their kind for a food poisoning outbreak. Join us as we discuss lessons learned from the PCA case and what you can do to prevent a similar situation from occurring in your organization.
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Allergens are the leading cause for recalls, causing significant consumer health issues, scrap costs, and sourcing conundrums. Join our discussion on Allergen Control Issues with specific emphasis on Label Control measures.
Failures can happen at multiple stages of the operation. Label sourcing, generation or package placement -- potentially resulting in undeclared allergens. Learn to identify points in the process where labels and packaging need to be verified. Verification activities involve personnel from research and development, art and graphic approval, purchasing, receiving, production, and quality.
Evaluate common pitfalls, such as those associated with material staging and handling of obsolete materials, which too often lead to undeclared allergen concerns reaching the marketplace. Learn about best practices in Label Control that you and your team can implement immediately.
About AIB International:
AIB International is a corporation founded by the North American wholesale and retail baking industries in 1919 as a technology transfer center for bakers and food processors. The original mission of the organization was to "put science to work for the baker," and that basic theme is still central to all of the programs, products, and services provided by AIB to baking and general food production industries worldwide.
Although AIB's history has been traditionally linked with North American wholesale and retail baking, the Institute currently serves many segments of the food processing, distribution, foodservice, and retail industries worldwide.
Today's AIB is well-positioned in the following areas:
-Audit Services
-Food Safety Education
-School of Baking
-Research and Technical Services
The 411 on Food Safety: How to Protect Your Family's Plate: A big part of being healthy is how we feed our bodies. How do you protect your family’s plate against chemical pesticides, food borne illness and other contaminants? How do you track product recalls? Who do you turn to for trustworthy advice on food safety? We’ll answer all those questions and much more!
Did you know…
o CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases?
o Most produce travels an average of 1,500 miles and is touched by over 20 sets of hands?
o Contaminated food can carry bacteria and parasites that stays dormant in your body for years, affecting your body’s absorption of vital nutrients?
o Product recalls have more than doubled since 1999, are announced almost daily, which can affect your family’s health?
Food Safety, Hygiene and Food Quality AssuranceTUVSUDIndia
modern food safety and hygiene testing practices ensure that
the food products are contamination-free and act in accordance with national and international food
safety and hygiene standards. Known to be one of the most trusted names in the food safety and
hygiene industry, TÜV SÜD has been helping businesses with food safety and quality services including
testing, auditing, training, certification, and regulatory compliance. Find out more about our food safety
and hygiene management services here, https://www.tuvsud.com/en-in/industries/consumer-products-and-retail/food/food-training
In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.
Beverage Testing Services, Safety and Quality ControlTUVSUDIndia
Beverage testing mitigates the risks and offers beverage manufacturers and retailers comprehensive solutions to guarantee the quality and safety of their products. TÜV SÜD’s internationally accredited testing and analysis services can be tailored to suit your needs to ensure that your beverage products are fully compliant with all relevant national and international regulations. To know more on beverage testing, visit, https://www.tuvsud.com/en-in/industries/consumer-products-and-retail/food/beverages
Having stringent cleaning, hygiene and food safety standards
is highly important in any catering establishment, as this can
prevent the risk of food poisoning and ensures that your
operation meets the required health and safety standards.
There are specific areas to think about when it comes to
cleaning, hygiene and food safety and these areas go by the
four C’s - cross-contamination, cleaning, chilling and cooking.
Allergen Bureau training fundamentals
Food safety and compliance training
What are allergens?
What are the most common allergens?
How do we prevent allergens?
What is cross-contamination?
What do you do if someone has an allergic reaction?
VACCP Presentation : Introduction, details and more comprehensive material on how to fight food fraud globally. It will answer all of your queries and issues regarding risk assessment and vulnerability problems. Adequate mitigation measures alleviate vulnerability to food fraud
http://www.unileverfoodsolutions.co.za/our-services/your-menu/Seductive_Nutrition | In the food service industry, it is important to understand food labels. Not only will this ensure that you prepare delicious meals, but also correctly list ingredients on menus. Understanding food labelling will ensure that your guests remain happy.
Food safety is a science-based discipline, procedure, or action that guards against the presence of contaminants that might be harmful to a person’s health in food. Having food that is safe to eat is the goal of food safety.
food adulterants, detection techniques, indian laws regarding food safety, impact on consumers, farmers, commonly used adulterants in daily used commodities
How Pakistan Can Address the Clinical Trial Patient Recruitment Challenge - ...marcus evans Network
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“Process adaptability will be key in 2023. Many CPOs do not realize the amount of change coming their way and are not prepared for them. The next few years will not be business as usual. CPOs need to put the right technology in place to manage those new risks and uncertainties,” says Jag Lamba, Chief Executive Officer, Certa.
Certa is a service provider at the marcus evans Chief Procurement Officer Summit 2023.
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marcus evans Group
A global, multifaceted media, corporate marketing and information company, employing 3000 professionals in 59 worldwide locations. Our activities are wide ranging, providing up-to-the-minute information for businesses and professionals worldwide.
Our summit and conference divisions deliver over 300 annual events across all industry sectors, providing the world’s leading practitioners with the contacts and insights they need to build and sustain a competitive advantage.
Our training divisions provide our customers with access to the world’s leading technical experts on a truly global basis, focusing on both highly technical training alongside broader soft skills requirements as well as specialized business language and cultural training.
Reinventing the Global Defense and Aerospace Industry-Rachel Braun, Paramount...marcus evans Network
Interview with: Rachel Braun, Vice President, Paramount Group.
Braun is a speaker at the marcus evans Aerospace & Defense Manufacturing & R&D Summit 2018, in California, March 1-2.
Lessons from a CPG Startup: How Yummy Spoonfuls is Changing Consumer Behavior...marcus evans Network
Interview with: Agatha Achindu, Founder, Yummy Spoonfuls.
Achindu is a keynote speaker at the marcus evans AmericaPack Summit 2018, in Las Vegas, Nevada, February 22-23.
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Michael Wiesel, Projektleiter technische Großprojekte & Ausbilder für Instandhaltungsverantwortliche, Michelin Reifenwerke AG & Co. KGaA
Speaker presentation for the Process Manufacturing Gipfel 2017
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Dr. Thomas Heller, Leiter Abteilung Instandhaltung, Fraunhofer-Institut für Materialfluss und Logistik
Speaker presentation for the Process Manufacturing Gipfel 2017 & Maintenance Gipfel 2017
Obsoleszenzmanagement - eine wachsende Herausforderung für die Instandhaltung...marcus evans Network
Speaker presentation for the Process Manufacturing Gipfel 2017 & Maintenance Gipfel 2017
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Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
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In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
2. Challenges
Do you expect to find cow’s milk in a coconut drink? Fish in chicken pesto
pasta? Gluten in a product clearly labelled as ‘gluten free’? Peanuts in
wheat products?
Unexpected or undeclared allergens and the misrepresentation
of food continue to make news headlines and is the leading cause of food
recalls globally. While the impact on brand reputation can be financially
damaging, the impact on consumers sensitive to allergen contamination
can be devastating. Food industry awareness of allergens and food
misrepresentation has dramatically increased over the past decade,
so why do we continue to have ongoing challenges managing them?
Undeclared allergens in manufactured foods or raw
materials can potentially have global impacts due to
high volumes and wide distribution networks. Food
services face the same risks, but will typically have a
more localized impact. The current challenges stem
from our increasingly complex food supply chains and
changing eating habits. This is coupled with a reliance
on accurate labelling to communicate allergen risk to
susceptible people or communities.
Allergen contamination can occur at any stage of the food
supply chain from primary production, transport, storage,
manufacturing through to food service. As discussed in
> ‘Food Fraud: What you don’t know’, the addition or
substitution of cheaper adulterants for economic gain
is lucrative and therefore not uncommon. Just on its
own food fraud can damage customer and consumer
confidence in your products and brand, but when the
substitution involves an allergenic substance it can also
have deadly consequences. Undeclared peanut was found
in ground cumin in the US and Canada, while undeclared
almond was found in both paprika and ground cumin in
the UK, Denmark, Sweden and Norway. While the cause
of the contamination has not been positively identified,
it’s suspected that cheap ground nutshells were added to
‘bulk up’ the spices. This contamination resulted in multiple
recalls across Europe and North America.
Allergens – Ongoing Challenges in the Global Food Industry
Primary production challenges arise from competitive
global market pressures to produce high-quality products
at the lowest possible price. Farmers using rotational
cropping and the widespread sharing of harvesting, storage
and transport equipment between crops often inadvertently
contribute to cross-contamination between cereals
which contain gluten and those that don’t. Crustacea and
prawns have sulphite added postharvest to preserve their
fresh appearance. Given the variables within the process,
validation is often difficult and there is the possibility that
concentrations of sulphites may exceed the regulatory or
specified acceptable limits.
Food manufacturing facilities typically handle multiple
allergens that need to be managed from receival, right
through to storage, processing, packing, labelling and
distribution. Direct allergen contamination can be
caused by:
zz Poor management of systems, lack of process
controls and ineffective implementation in production
areas that require physical or time segregation
between allergens and non-allergens.
zz Poor equipment design and inadequate cleaning
procedures that may allow production residues to
remain and contaminate subsequent production runs.
zz Introduction of new allergens through product
development trials and non-production areas such as
staff canteens and vending machines.
bsigroup.com
Foodservices need to ensure allergens are managed from
the point of ordering, through the kitchen and meal delivery
service. This is often difficult in an industry with transient
staff who may be unskilled or poorly trained in allergen
management. A new precedent was recently set in the UK
where a restaurant owner was jailed for manslaughter after
serving chicken masala containing peanuts to a customer
who specifically requested a nut-free meal.
Labelling deficiencies are the main cause of allergen-
related recalls. Accuracy of information is vital to ensure
all allergens present in the product are declared either
as an ingredient, processing aid or cross-contact risk.
Allergens have different significance and priority in
different countries as the definition of ‘allergen’ differs
across regions and countries; further complicating accurate
reporting within the global food supply chain.
Allergen cross-contact warnings are worded with a range
of statements from “may contain…”, “packed in a facility
that handles…”, to “made on a line that also processes…”.
Warning statements should not be used as an ‘insurance
policy’ for manufacturers and should only be applied when
the allergen risks can’t be effectively controlled. If there is
no actual risk of contamination, warning statements only
create confusion as to the true level of risk which may then
lead to consumer complacency.
Packing errors resulting in the mislabelling of products are
the main reason for allergen-related recalls. Strict product
changeover protocols are essential to avoid errors as an
incorrect label will result in a falsely described product and
inaccurate allergen declaration.
Technical expertise together with a genuine business
intent is essential to effectively manage allergens as the
risk assessments are complex, time consuming and must
be rigorous. Specialist knowledge is required to assess
and understand the unique risks of each allergen. The
application of allergen risk assessments will then need to
be balanced against the practicalities of manufacturing and
foodservice processes.
Some types of allergens are especially problematic, such
as ‘particulate’ allergens which are a separate and distinct
particle such as sesame seeds, slivered nuts and grated
cheese. Particulate allergens do not mix homogenously
with other parts of the food and as such are high risk
as they will be present in a single concentrated form in
finished products. They are also readily spread into other
production areas through poor cleaning and food handler
practices. Powdered allergens such as egg, milk, wheat
gluten and soy isolates can readily become airborne and a
source of contamination. Sticky or fatty allergens, such as
sesame seeds, nut pastes and milk proteins will adhere to
surfaces and are difficult to remove from equipment and as
such require different controls.
Sulphite in
concentrations of
10 mg/kg or more4
Tree nuts and
nut products
Milk and milk products
including lactose
Cereals containing
gluten including wheat,
rye, barley, oats, spelt or
their hybridized strains
Crustacea and
products of these
Eggs and egg products Fish and fish products
Peanuts, soybeans
and products derived
from these
Source: Codex Alimentarius, Food Labelling.
Provided as a benchmark only. Local regulations
may include different and/or additional items.
Ingredients to be declared:
3. Major
ingredients
Minor
ingredients
Ingredient
batching
area
Container
wash
Dough production area
Baking area
Packaging area
Depanning
and cooling
Loading
area
Bulk ingredient
store
Dispatch:
Handwash
facilities
Handwash
facilities
QC laboratory
Change
room
Change
room
Crate washWaste
Cleaning
chemical
store
Staff canteen
Slicing
Topping
addition
All products
fully enclosed
in packaging
Designated sesame storage and handling areas requiring special allergen controls, production sequencing and cleaning
procedures to minimize cross contamination
Bagging
Allergens – Ongoing Challenges in the Global Food Industry
All GFSI (Global Food Safety Initiative) and retailer food
safety standards have high-level expectations and
prescriptive requirements for allergens. However, these are
often limited to the direct operations of the manufacturing
facility and do not necessarily include allergen risks in other
sectors of the food supply chain. There is little gain to be
had if manufacturers have rigorous controls in place to
prevent contamination through equipment and production
processes, if a raw material containing an unexpected
allergen is then received and used.
Fundamentals for effective allergen management include:
Knowing your supplier(s) and communicating
regularly on the source(s) of raw materials so
that inherent allergen risks are understood. If a
raw material is intended for use in a product that
makes a ‘free from’ claim, this needs to be known
by the supplier to ensure changes to the allergen
status are prioritized and communicated.
Learnings in Allergen Management
Understanding the unique risks and allergen status
of all raw materials. While this information should
be detailed in a product specification, its accuracy
and reliability will depend on the technical
knowledge and competence of the author. Often
product specifications are completed remotely
without a site assessment being undertaken to
identify actual allergen risks.
Applying a rigorous risk assessment to identify
the potential for allergen contamination at each
step in the manufacturing process. The flow
of allergenic material, from receipt through to
finished product despatch, needs to be mapped to
identify specific points of potential contamination.
A control measure then needs to be applied at
each potential point of contamination to prevent,
eliminate or reduce the allergen risk. These
controls may be identified either through HACCP
or pre-requisite programs.
Designated sesame storage and
handling areas requiring special
allergen controls, production
sequencing and cleaning procedures
to minimize cross contamination
Sesame
Food Map
bsigroup.com
There is an increasing trend for food packaging
that is not readily distinguishable between
brands or between flavor varieties within a food
category. This is largely driven by a desire for
enhanced brand recognition and a deliberate lack
of differentiation between proprietary and retailer
branded products increasing the opportunity for
a product to be packed into the wrong packaging.
Demand for ‘free from’ foods, especially gluten-
free foods is increasing and retailers are driving
a trend to replace allergenic products with a
non-allergenic substitutes where possible. There
are significant compliance costs in maintaining
high-level allergen controls due to the sheer
volume of testing required for raw materials and
finished products to assure allergen-free status.
The positive outcome of allergen testing is that
this focus continues to drive refined test methods
and improved limits of detection.
Building and retaining collective knowledge
remains challenging as communicating
changes to the allergen status of raw materials
and finished products throughout the food
supply chain is onerous and requires ongoing
monitoring, reporting and feedback. Sustained
focus and rigor in allergen management at all
stages of the food supply chain will reduce the
incidence of unexpected allergens. Capacity
building of staff to equip them with the
knowledge and skills to understand and actively
manage the challenges posed by allergens will
be the key to future success.
We are all consumers of food and most of us
know someone with an allergy or intolerance.
Could you, or your business or brand cope with
an allergen recall? Is your allergen management
plan rigorous enough to prevent this happening
today and into the future?
The Future
Implementing, monitoring and reviewing the
ongoing effectiveness and sustainability of
controls such as segregation of allergenic
products or production scheduling to minimize
the frequency of changeovers between allergen
and non-allergen-containing products. The
use of visually distinct clothing may be used
to highlight food handler movement between
allergen and non-allergen areas. Stringent rework
procedures are necessary to ensure allergens are
not added into allergen-free products. Special
waste-handling and spillage procedures will be
required to ensure the removal process isn’t a
source of contamination into other areas of the
facility. The sustainability of controls will depend
on the effective training of food handlers as
human error is a significant risk factor in allergen
contamination and product mislabelling.
The process of visualizing the flow of allergenic
material as it changes from an ingredient
to the final product while at your site will
help you identify specific points of potential
contamination and consider the control
measures(s) that can be applied to help resolve
the risk of cross-contamination.
Follow BSI’s ‘Allergens facility mapping guide’ to
protect the people who buy your product and
your brand.
> Learn how
Map your allergens