Page 50 - FoodFocusThailand No.174 September 2020

SAFETY ALERT

Understand how your suppliers determine allergen status There Check your recipe All ingredients to
1are different ways to verify the allergen status of your suppliers. The simplest is to require 4be processed must be the same ones listed
that providers provide information about the measures they have taken. More exhaustive in the recipe. This requires some kind of check
measures that include requiring audits or certifying compliance via a food safety standard that verifies that the correct materials are used
scheme are preferable. before manufacturing begins. Automated label
verification systems are a good option.
Know how to handle and store raw materials and intermediate
2products Pay special attention to how raw materials and intermediate products are Check your packaging and
received, handled and stored. Focus on clear identification and the avoidance of cross- 5 reworking processes One of the
contact. Upon reception, the material should be sampled to verify its allergen status. major causes for food product recalls is incorrect
packaging. This reflects the need for appropriate
Use dedicated premises and equipment Whenever possible, use dedicated checks and verification during and after
3premises for the storage, processing and production of goods with a defined allergen packaging. Regularly verify the effectiveness of
profile. You can also have dedicated production lines. Both options are seldom practical, the management plan by checking final products
so an effective segregation program should be in place along with a validated cleaning for the presence of allergens.
program.
Evaluate and declare any
6changes If you need to change your
product, then be sure to evaluate the new
Beyond Due Diligence: materials and communicate relevant information
to the consumer! If a change of material or
formulation requires that new allergens be
10 “Musts”of introduced, the allergen risk needs to be re-
evaluated according to the management plan.

Allergen Management 7Validate and regularly test the cleaning of
Clean thoroughly and often
your facilities, equipment and production lines
to confirm the effectiveness of your methods.
Identify, measure, minimize, control, eliminate: food allergen Use single-purpose cleaning materials, adapt
the layout of the plan to facilitate cleaning, and
management isn’t easy, but it has to be done, all without interrupting employ equipment whose design is optimized
production. Though there may be some local variation in guidance for cleaning. Wet cleaning is preferable.
documents and certification programs, all of them share these 10
recommendations to food producers. Every record in its right place
8There’s an old adage: “If it’s not documented,
it didn’t happen”. Every protocol and measure
derived from the risk assessment to control the
presence of allergens must be documented.
Keep records of the processes in place, such as
checklists and records of cleaning, inspection,
receipt and release of materials.
Inform your consumers with
9 accurate, science-based labeling
The product label can be an either a powerful
tool or a hindrance, depending on the information
it contains and how it is conveyed. The main
problems come from voluntary allergen labelling,
as in “may contain” statements. Labelling should
not be misleading, ambiguous or confusing and
should be based on scientific data.
Get commitment from your
10entire team Finally, the human factor:
everyone involved should be aware of the risk
represented by food allergens and should be
trained according to their responsibilities. Don’t
forget that many employees could be allergic
themselves! Your team members should be
aware that cross-contamination could come from
their own activities.

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