This document discusses food allergies and allergens. It defines food allergies as immunologic responses to food consumption. Common food allergens include peanuts, tree nuts, milk, eggs, soy, wheat, fish and shellfish. Symptoms can range from mild to life-threatening anaphylaxis. The responsibilities of food companies, food handlers and consumers are outlined to help manage allergens and prevent allergic reactions. Food companies must provide safe products, properly label ingredients and manage allergens. Food handlers must be trained and prevent cross-contamination. Consumers must educate themselves on allergen risks and read labels carefully.

1. Food Allergens risk
BY
PROF.DR AMER ABDULRAHMAN
ALSHIKH THAHIR

2. Types of Allergies

4. What is a Food Allergy ?
A Food Allergy (Food
Hypersensitivity) has its basis
in an immunologic response
after food consumption.

5. What is an Allergen?
• 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).

6. What is Anaphylaxis ‫المفرطة‬ ‫الحساسية‬
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

7. What is a Food Intolerance
Adversereactiontofood
thatdoesnotinvolvethe
immunesystem

8. What is a Food Intolerance
Celiac’s Disease
a disease in
which the small
intestine is
hypersensitive
to gluten,
leading to
difficulty in
digesting food
Medical Definition of Lactose
intolerance. Lactose
intolerance: The inability to
digest lactose, a component
of milk and some other dairy
products. The basis for
lactose intolerance is the lack
of an enzyme called lactase in
the small intestine.
Toxins
Food Additives

9. Intolerances
• 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

11. Exposure
Genetic
Predisposition
Sensitization
Re-exposure
Symptoms

12. Food Allergy - Prevalence
• 5 – 7% of young children
• 2 – 3% of adolescents and adults
• At least 11 million Americans are affected
• Prevalence appears to be rising (sharply)

13. • 6-8% of children under 3yrs and 2% of
adults have at least one food allergy
• Many infants outgrow their food allergy
• Especially true if the food allergy occurs
before the age of 3 yrs
• Some food allergies (eg. peanuts) are
more likely to persist than others (eg.
milk, eggs)

14. Common Food Allergies
Scandinavia – Fish
Japan – Rice & Soy
North America – Peanuts & Tree Nuts

15. Symptoms
• 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

16. Major Food Allergens
10%
Hundreds of others
90%
Peanut
Tree nut
Milk
Egg
Soy
Fish
Shellfish
Wheat
Sesame

17. Foods Responsible
for Allergic and Adverse Reactions
• Peanuts
• Tree Nuts
• Sesame Seeds
• Eggs
• Soybeans
• Milk
• Various grains and
flours
• Fish
• Shellfish
• Sulphites (10 ppm)

21. Why is Food Allergy important to the
Food Industry?
• Food allergies are increasing in
prevalence, are potentially life-
threatening and there is no cure
• Successful management is through
avoidance of the food
• Consumers lives are at risk from eating
formulated foods (hidden ingredients)
• Awareness, Education &
Communication can prevent deaths &
improve quality of life of food-allergic
consumers

22. Australia Product Recalls
Recall causes as a proportion of total
(www.foodstandards.gov.au)
Food
Allergens
50%
Foreign
Matter
22%
Micro
22%
Other
6%

23. Australia Product Recalls
Proportion of rrecalls by allergen type
(www.foodstandards.gov.au)

24. • 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?

25. Responsibility of a Food Company in Allergen
Management?
• Provide safe, wholesome
food to the marketplace.
• Provide proper information
with the product to allow
the consumer to make an
informed choice.

26. Provide Safe, Wholesome
Food
to the Marketplace.
• Allergen policy and program
• Risk Assessment
• Formulation Control
• Ingredient Management
• Process Controls
• Packaging Management
• Label Control
• Employee Training

27. Provide Safe, Wholesome Food
to the Marketplace.
Allergen policy and program
• 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

28. Provide Safe, Wholesome Food
to the Marketplace.
• Policy, GMP, SOP,
• Monitoring, Deviation
Procedure and Verification
must state
• Who
• What
• When
• Where
• Why
• How
W5 &
How

29. Provide Safe, Wholesome Food
to the Marketplace.
Risk Assessment
• Likelihood of occurrence
• Severity of Reaction
• Formulation Control
• No unapproved changes to
formulation
• Use only most recent
approved formula
• Follow SOP for scaling and
use

30. Provide Safe, Wholesome Food
to the Marketplace.
Ingredient Management
• Purchase only from
approved suppliers
• Purchase and use only
approved ingredients
• Store to prevent damage
and cross contamination
Process Controls
• Sequencing
Products
• Scaling (Scoop &
Bins)
• Shielded lines
• Rework
• Label control
• Cleaning of
equipment

31. Provide Safe, Wholesome Food to the Marketplace
Packaging Management
• Purchase only from
approved suppliers
• Purchase and use
only approved
packaging
• Store to prevent
damage and
cross contamination
• Discard obsolete
packaging
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.

32. Provide Safe, Wholesome Food to the Marketplace
Employee Training
• Train to approved
GMPs & SOPs
• Hygiene Training
• HACCP Training

33. Provide Proper Information with the Product Label
• Ingredient list
• Instructions for
use
• Warnings
• Information
• Contact
• 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.

34. Responsibilities of the FoodHandler
• 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

35. Responsibilities of the FoodHandler
• 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

36. 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

37. Consumers Responsibility
• Avoid products which may
contain allergens.
• Report and non conformities in
labelling
• Educate family and a Consumers
Responsibility devise associates
of concerns
• Be aware of pitfalls
• Make educated decisions
based on reliable information

38. 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