1) Between 2005-2014, there were 586 food recalls in Australia, averaging 59 recalls per year. In 2014, the top 3 reasons for recalls were undeclared allergens, microbial contamination, and foreign matter.
2) Undeclared allergens made up 21% of recalls, with peanuts, dairy, and wheat being the top undeclared allergens. Processed foods and confectionary were the most common culprit product categories.
3) Proper food labeling is important to inform consumers about allergens, ingredients, storage, and other details. Legislation in Australia and other countries mandate clear labeling of certain allergens and substances.
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
Nutrition Labeling and Claims: Regulatory Updates in Indonesia, by Siti Maemunah, National Agency of Drug and Food Control.
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Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
Nutrition Labeling and Claims: Regulatory Updates in Indonesia, by Siti Maemunah, National Agency of Drug and Food Control.
Presented at the 9th Seminar on Nutrition Labeling, Claims and Communication Strategies, August 4 ~ 5 August, Manila, Philippines.
Presented at Michigan State University's WorldTAP International Short Course in Food Safety on July 31, 2009. (http://foodsafetyknowledgenetwork.org/worldtap/foodsafety09)
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
FSSAI has launched many schemes to promote Food Safety across the country. The purpose is to make everyone aware of the need for Food Safety and its management. few of the FSSAI schemes have been listed in the epresentation.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
National Program for organic Production NPOP certification in India. NPOP is APEDA Monitored certification program in India. APEDA monitors the implementation of National Program for Organic Production in India
Ceg Test House Accredited by NABL, BIS, FSSAI, OHSAS and MoEF; CEGTH is at the forefront of expertise in the field of Geotechnical Investigations, Construction Material Testing, Environmental Monitoring, Water Testing and Food and Drug Testing.
http://cegtesthouse.com/
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?
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
FSSAI has launched many schemes to promote Food Safety across the country. The purpose is to make everyone aware of the need for Food Safety and its management. few of the FSSAI schemes have been listed in the epresentation.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
National Program for organic Production NPOP certification in India. NPOP is APEDA Monitored certification program in India. APEDA monitors the implementation of National Program for Organic Production in India
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http://cegtesthouse.com/
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?
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.
United College of Hotel Management | Food standards in IndiaUnitedCollegeHotelan
Food standards in India is a topic by Mrs. Bhanuswetha, Faculty in United College of Hotel and Business Management, Vijayawada.The topic covers the standards of food that have to be maintained.
Almost 50% of Recalls in the USA are caused by allergens in a consumer product not indicated on the product's label. Learn more about allergens here: https://www.saiglobal.com/en-us/assurance/food_safety/?utm_source=slideshare&utm_medium=presentation&utm_campaign=food_safety
Testing a Food or Beverage product is conducted for estimating the
presence of microbial contamination, change in the pH, sensory
evaluation, Shelf Life and the quality of the water used in the preparation.
Human error is a frequent cause of allergen-related recalls in food manufacturing, often happening when management systems are not designed to prevent errors.
Preventing an allergen recall requires an understanding of production processes, a focus on consistency, and effective communication with upper management. In this presentation, we’ll focus on what tools and practices are needed to prevent costly allergen-related recalls including:
• Awareness of the broad financial implications of an allergen-related recall
• How to align with upper management on allergen control measures
• Bridging allergen control processes with quality control to ensure consistency and compliance
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Much of the alternative food industry is recreating existing food products in a healthier or alternative way but where should we be putting our focus? Do you think consumers are looking for more plant products or meat alternatives?
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
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.
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
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
1. Food Safety
ASB Presentation May 2015
Alison Wright
Director Quality Assurance Asia Pacific
Food safety systems and compliance
A focus on
undelcared allergens
3. Between 1 Jan 2005 and 31 Dec 2014, FSANZ was notified of 586 recalls.
The average number of recalls per year for the last 10 years is 59 recalls.
3
FOOD RECALLS AUSTRALIA
2014 Top 3:
1. Undeclared Allergens
(Labelling)
2. Microbial
Contamination
3. Foreign Matter
6. Why do we need Food labels?
Food labels provide information to help us make choices.
Labels do the following:
• Tell us which nutrients, in what amounts, are in a product
• Warn us if a food contains food allergens
• Inform us if the food is fresh or out of date
• When necessary, explain how to store, prepare or cook the food we buy
• List product ingredients
• Give us information on where the food was produced and which
company has marketed it
Essentially, food labels are there to provide us with basic information
about what is in the food we eat and how best to handle it.
6
7. Mandatory declaration of certain substances in food
(1) The presence in a food of any of the substances listed in the Table to this clause, must be
declared in accordance with subclause (2), when present as –
(a) an ingredient; or
(b) an ingredient of a compound ingredient; or
(c) a food additive or component of a food additive; or
(d) a processing aid or component of a processing aid.
(2) The presence of the substances listed in the Table to this clause must be –
(a) declared on the label on a package of the food; or
(b) where the food is not required to bear a label pursuant to clause 2 of Standard 1.2.1 –
(i) declared on or in connection with the display of the food; or
(ii) declared to the purchaser upon request; or
(c) displayed on or in connection with food dispensed from a vending machine.
7
Allergen, advisory and warning statements
8. Added Sulphites in concentrations of 10 mg/kg or more
Cereals containing gluten and their products, namely, wheat, rye, barley, oats
and spelt and their hybridised strains other than where these substances
are present in beer and spirits standardised in Standards 2.7.2 and 2.7.5
respectively
Crustacea and their products
Egg and egg products
Fish and fish products, except for isinglass derived from swim bladders and
used as a clarifying agent in beer and wine
Milk and milk products
Peanuts and peanut products
Sesame seeds and sesame seed products
Soybeans and soybean products
Tree nuts and tree nut products other than coconut from the fruit of the
palm Cocos nucifera
8
Mandatory Allergen Warning Statements
10. Where do I start?
1. What products am I going to be manufacturing, handling, storing, or
distributing?
2. What country am I manufacturing in?
3. What country am I going to be selling my products in?
4. What does legislation require?
In the country of manufacture and sale?
5. What do my customers require?
Do they have any special requirements?
What audit standards do I need to meet?
6. Am I going to make any allergen claims?
Dairy Free, Gluten Free, Nut Free
7. What is considered reasonable precaution? Due Diligence
11. Where do I start?
8. Formulation Details
What known allergen’s am I going to need to list…
9. Raw Material Specification Details & the hidden allergens
Did I get a basic specification or an AFGC PIF?
Is my supplier the manufacturer or the broker?
an ingredient of a compound ingredient; (baking powder with wheat flour)
a food additive or component of a food additive; (soy lecithin)
a processing aid or component of a processing aid (soy antioxidant)
What not so obvious allergen’s am I going to need to list…
10. Processing Details
Ingredients used in the facility
Ingredients used on the line
Ingredients stored with
Ingredients dispatched with
What known allergen’s am I going to need to list…
12. My checklist…
Do I really know what I am doing?
What tools have I got to use to help?
What industry help can I get?
Who can I talk to if needed?
FSANZ Legislation http://www.foodstandards.gov.au
Allergen Bureau http://allergenbureau.net
VITAL (Voluntary Incidental Trace Allergen Labelling) Program
Allergy & Anaphylaxis Australia http://allergyfacts.org.au
AFGC (Australian Food & Grocery Council) http://www.afgc.org.au
13. What does a GOOD example look like?
13Source: AFGC
14. Precautionary Statements
* may contain / * may be present
14
VITAL
Industry standard:
If you have used VITAL assessment
statement should read
“may be present”
• Ingredients or Processing
Impact?
• Particulate form?
• Readily dispersible?
• Action levels 1,2 ?
Labelling guidance provided..
15. And what really happens in the plant?......
Is it controlled?
Do people do
everything they have
been instructed or
trained to do?
16. The Checklist….
Business
Commitment
• Food Safety Leaders should explain the impact of
legislation & customer requirements to senior
management.
• Allergen Management may need to be included
into capital planning.
• Company Awareness.
• Site Induction.
17. The Checklist….
Product
Development
• Review the customers’ requirements & potential
claims required. Complete in conjunction with your
business ‘Allergen Expert’ & Allergen Policy.
• Review potential allergens, sensitivities & emerging
issues and trends.
• Review where the product will be sold and market
requirements/restrictions.
• Only add new allergens to products when they make a
noted difference in the taste or functionality of the
product.
• Review primary & secondary level raw ingredients –
where was the ingredient was derived from?
• Check ingredients specification & label compliance.
18. The Checklist…..
Manufacturing
• Raw material Storage.
• Raw material Transfer / Handling / Use – controls.
• Raw Product Specifications / PIF’s. - control.
• Formulation Control.
• Product Scheduling / Product Change Over.
• Cleaning & Sanitation & Allergen Spills.
• Validation and verification plans. (& VITAL)
• Internal audit.
• Specification and Label reviews.
• Site Policy – lunchrooms, vending machines.
• Train, train & re-train & have a good competency based
assessment!
19. The Checklist…..
• Storage of products.
• Product identification & protection.
• Cleaning & Sanitation.
• Allergen Spills.
• Include in internal audits.
• Training of staff.
Warehousing /
Distribution
20. The Checklist…..
• Allergen policy
• Vendor Assurance Program
• Risk assessment procedure
• Work instructions and procedures
• Ongoing validation of controls
• Cross referencing into HACCP system
Support
Programs
22. The Checklist…..
• Review the total process
• Ongoing review should occur within internal audits,
however needs to be specific & detailed for Allergens.
• Ongoing training.
• Has anything changed, shifted, moved?
Ongoing Review
23. HOT TIPS #1 . .
A Food Safety Plan, based on HACCP should be used to assess
Allergen Management.
Use dedicated tools & equipment, and color coded where possible,
clearly labeled & identified for allergen to non-allergen production
runs. Included engineers complete tool box set.
Use different colored outer clothing including hairnets, gloves, etc
are to be worn to ensure no risk of cross contact.
Schedule longer runs of allergen products to reduce downtime,
costs of cleaning, validation & verification activities.
Validation plans should occur on worst case scenario to ensure
effectiveness.
24. HOT TIPS # 2 . .
Cleaning is not to remove bacteria. The Allergenic Protein can be
more difficult to remove than bacteria. Specific ‘cleaning
methodology’ may be required.
Ensure test methods suit the objective, including product matrix
(cooked/uncooked product), LOD (Limit of Detection), test error
and legislation or limit compliance required.
Swabbing plans – both food contact and non-contact areas.
Vendor Assurance – Supplier Allergen Management Systems &
“ingredients derived from”.
Ensure Air handling and filtering system are included into the
assessments.
Seek industry leaders to consult with on your specific
project/activities
25. Due Diligence
Are your systems
going to protect you…
Should your
business be challenged?
Allergen Control
is all about protecting the
consumer from
potential food related
reactions….