Every time you hire a new employee or change the responsibilities of an employee, make certain they understand their role in the Allergen Control Plan through documented training.

Every time you begin working with a new supplier, evaluate their Allergen Control plan and change yours as needed. If you change or add locations, a new Allergen Control Plan should be developed specifically for that location. This document is not intended to be comprehensive by any means.

The intent is to provide food processing companies with a framework for an Allergen Control Plan - and an introduction to the issues and considerations which are typically included in such a plan. Not all recommendations are applicable to all food processing companies.

Still, it is important to consider each recommendation and determine the extent to which it may apply to you or your suppliers - and then create the appropriate procedures in the Allergen Control Plan that will help your plant. An Allergen Control Plan is about protecting the health and confidence of consumers.

But it is also about protecting the financial health and reputation of your company. Some countries allow precautionary labelling.

Precautionary labelling should not be seen as fall-back for poorly implemented GMP. Allergen Management is a system of policies and procedures that serves to identify, control, educate and communicate the risk and presence of food allergens in your business, from raw materials through to finished products.

All of these procedures, or SOPs, should be developed, documented, implemented and maintained as part of the Allergen Management Program for your business. An effective allergen management program will provide structure around identifying allergen risks within your business and also contributes to exercising due diligence.

There is currently no cure for food allergy, nor are there any firm conclusions regarding the number of food allergens needed to trigger an adverse allergic reaction. It really does depend on the individual food consumer. The only way to manage a food allergy is by avoiding the food allergen.

As a food company, you will need to operate to ensure a nil detection in any food that is produced or manufactured.

This is vitally important especially if you make a food claim that your food product does not contain particular food allergens. If your business is certified against a recognized GFSI global food safety initiative standard , it will be a requirement to have an allergen management program documented and implemented within your business.

This program should include:. This is not a comprehensive list. It is advised to refer to the applicable GFSI recognised standard or mandated customer requirements.

Codex Alimentarius adopted the Code of Practice on Food Allergen Management for Food Business Operators CXC in This Code aims to provide a harmonized understanding of food allergens and their management by food business operators.

You can download a copy of the Code by clicking here. Codex HACCP requires that potential hazards be identified and then evaluated to determine which are significant. It also recommends that the source or reason for presence be described.

The HACCP team needs to have a good understanding of where allergenic food hazards originate. To get you started, here is a list of some potential sources:.

After completing the hazard analysis if any potential food allergen was found to be significant you would then need to implement an applicable control measure or preventive control. There are various methods, practices and controls which can be implemented by your food company to support effective allergen management.

These include:. Check out additional preventive controls by clicking here. Food allergens have been traditionally classified as a chemical food safety hazard. With the severe impact that they can cause to at-risk consumers, it makes sense to identify food allergens as their own category.

This would then allow you to classify potential food safety hazards as either biological, chemical, physical or allergenic. To learn more about methods of identifying food safety hazards check out The Ultimate Guide to Food Safety Hazards.

Cross contact of food allergens is similar to cross-contamination in regards to food safety. It may occur during all steps of a process where product or materials are exposed including preparation, food handling or food service. How well are you managing food allergens in your operation?

Take the quiz to see if you could benefit from the practices recommended in the guidelines. Do your allergen management practices result in your products making it from the grocery shelf into the shopping basket?

See how you can maximize your business opportunity. A comprehensive and easily accessible training program for all levels of employees in your operation. In , a unique multi-stakeholder collaboration on food allergen management was undertaken, that engaged representatives from the food industry, consumers, academia, healthcare, and government, funded by the AgriAssurance Program of Agriculture and Agri-Food Canada.

The aim of this collaboration was to develop a risk-based approach to allergen management in Canada, including the use of precautionary allergen labelling PAL. Through this collaboration, consensus-based industry guidance on allergen risk management and the use of PAL was developed.

The guidance materials developed help to support food manufacturers in their implementation of effective allergen control plans including the responsible use of PAL to better meet the needs of Canadians managing food allergy.

Email us. Allergen Management Guidelines for Food Manufacturers Newly released guidelines to help food manufacturers manage allergens in their facilities. Food manufacturers and foodservice Allergen Management Guidelines for Food Manufacturers Training for foodservice Tips for caterers.

Labeling of foods for the presence of allergens must identify all foods that intentionally contain the particular food or ingredients derived from that food.

However, voluntary labeling for the possible presence of the allergen should be reserved for genuine hazards. Getting Started As more and more food product recalls are due to undeclared allergens on labels, it is essential that all companies implement an effective ACP to avoid inadvertent allergen cross-contamination, damaging recalls and adverse, or even deadly, effects for consumers.

An ACP is a systematic method for identifying and controlling allergens, from the incoming ingredients to the final packaged product in any food processing facility. The fundamentals of developing an effective ACP in the food plant are discussed below. Your ACP must be implemented, audited, enforced and updated continually.

For example, every time you hire a new employee or change the job tasks of an employee, make sure he or she understands his or her role in the ACP through training that is documented. If you change or add plants, a new ACP should be developed to reflect these changes. An ACP is not only about protecting the health and confidence of consumers but about protecting your brand as well.

The Fundamentals The first step in developing your ACP is to identify people in your organization who understand not only how ingredients enter and travel through your facility but also the vital importance of managing and controlling these ingredients at every stage of production: from choosing suppliers to handling, storage, processing, packaging and labeling.

What comes into your facility from suppliers can have an important impact on the quality and integrity of your food processing procedures—and ultimately can affect the brand. Your ACP should outline expectations, documentation and validation to ensure that your suppliers are diligent and dedicated to the control and management of allergens.

Food manufacturers should obtain copies of product or ingredient formulations, specification sheets or certificates of analysis from suppliers of raw ingredients.

When reviewing specifications, you should look for formulations that list ingredients without a sublisting. For example, whipped marshmallow may contain eggs, or soy sauce may contain wheat. In many cases, the final concentration of the allergen contained within another ingredient is so low that it should not cause illness.

However, testing to verify the amounts of allergen present will help determine whether actions are needed within the plant. Verify that your suppliers have an ACP. Raw Ingredient Storage and Color-Coding Systems. Store all allergenic foods or ingredients derived from these foods in an area that is secluded from nonallergenic materials.

If this is not possible, require that all incoming pallets are shrink-wrapped to prevent cross-contamination opportunities, such as leakage from torn bags. Carefully store partially used bags and containers of allergen-containing ingredients in segregated areas. Verify that production staff seals all partially used bags and containers.

Allergen identification is a helpful tool for all employees in a production facility. A color-coded tag also may be used. It is recommended to place color-coding charts throughout the production area, especially above all equipment and near storage areas for easy identification by plant personnel.

Store allergenic compounds on bottom racks or points nearest to the floor to avoid spilling allergenic ingredients onto nonallergenic items below. Food and Drug Administration FDA Guidance for Industry on the Food Allergen Labeling and Consumer Protection Act FALCPA of www.

htm FDA Information about Food Allergens: www. htm FDA Guidance for Industry on Labeling Soy Lecithin: www. pdf U. Department of Agriculture Guidance for Industry about Food Allergens: www. Dedicated scoops, utensils and bins used for specific ingredients can also help keep allergens segregated.

By combining both bright colors and words, you can reach employees that may be colorblind words on labels included or those who speak English as a second language color coding.

The very act of processing includes a number of opportunities and risks for allergenic ingredients to be introduced into the wrong food product. Human error in formulation is only one risk factor. Intelligent scheduling of production and dedicated equipment and processing lines can go a long way toward preventing contamination.

It is important to consider factors such as when allergenic ingredients are introduced into the process and the flow of ingredients through the plant that could inadvertently carry allergens from one part of the facility to another.

Two main methods are used to control allergens within the plant. The first involves producing the allergen-containing product as the last product on a production line. If all products manufactured contain the same allergen, a label declaration is enough to control the allergen. However, if only one product produced contains an allergen, that product should be run last.

If one product does not contain an allergen but the rest of the products do, run this product first after a complete wet cleaning procedure or carry out a wet clean process between the allergen-containing product run and the nonallergen-containing product run.

Food businesses must understand how their chosen suppliers determine the allergen content for the items that they sell. Food businesses can require that their suppliers provide information about how they determine allergy content, and the measures they take before making any declaration.

Food businesses can also require audits or other compliance certifications to verify what the supplier declares about their items. It's also important for food businesses and suppliers to maintain open and ongoing communication. Suppliers should be keeping their customers up-to-date on ingredient or formula changes, as well as any changes in how the supplier determines allergen status.

Food businesses should work with their suppliers to ensure this information is being regularly provided. Once items have been delivered at the food premises by the supplier, it is essential that food businesses store items properly. This is important for all food items, but especially for raw food items.

All food items need to be handled and stored in a way that minimises the chance of cross-contamination. Items that contain allergens should be stored away from other food items, in clearly marked, closed containers. Using colour-coded containers is a helpful option. If food items containing allergens cannot be separated from other food items, it is advised to store them below other food items in order to reduce the risk of them spilling onto other items and causing cross-contamination.

Just as it is important to know the ingredients in products from suppliers, it is imperative that all staff know the ingredients in the products that the food business makes and sells. Staff should check product labels of all foods and ingredients used in the business for mentions of allergens, including allergens listed under alternative names.

It's important to remember to check labels, even if it seems like a product wouldn't contain a particular allergen, as that is not always the case.

Staff should also be sure to check ingredients in pre-packaged foods, especially products manufactured off-site, and only use properly labelled ingredients and products. Another aspect of effective allergen management occurs during meal preparation. When preparing meals, it is important to have a dedicated space and cooking utensils for allergen-free meals.

By doing so, food businesses can easily and safely prepare a meal free from a particular allergen, should it be requested by a customer. It is essential that these dedicated areas and cooking utensils are cleaned and sanitised after every use, since different customers will have different allergies.

Later, a different customer could ask for a soy-free meal. If the dedicated utensils and cooking area have not been properly cleaned and sanitised after the milk-free meal from earlier, the second customer could have an allergic reaction due to the soy-milk that was used.

It is important to take this seriously, as minimal amounts of an allergen are enough to cause a serious allergic reaction in some people. Sometimes ingredients change. Suppliers can change their formulas; raw ingredients may change manufacturing facilities, affecting production; or in-house chefs may change recipes.

When ingredients change, it is essential that the food business read any labels to determine if there are any allergens introduced by the change, and update any menus or signage to include any new ingredients.

Remember: any food can contain an allergen, so do not assume that no customers will be allergic to your changed menu item. Changes to ingredients and menu items must also be communicated and explained clearly to all staff members.

Cooks in the kitchen must understand how the recipe has changed and any implications for allergen management. Staff in front-of-house must also be made aware of changes.

Servers need to know what each menu item contains so that they can advise customers who declare an allergy when ordering.

It is advised that other front-of-house staff, such as hostesses, know which menu items contain allergens as well. This way, if they receive a phone call asking about a particular meal on the menu, the staff member can answer those questions accurately.

In Australia, the Food Standards Code requires anyone who works with food to be trained in food safety.

This helps ensure that multi-ingredient foods are produced in accordance to their formula and prevents the mistaken addition of unintended ingredients that are allergens or could contain food allergens, gluten or added sulphites.

Map out the flow of ingredients in the establishment, through the processing steps and by air movement, in order to identify areas where cross-contact with a food allergen, gluten or added sulphites can occur. Note: multi-use equipment presents a greater potential for cross-contact between food allergens, gluten and sulphites, with a food.

When possible, use dedicated production lines. If this is not feasible, the preparation of foods containing allergens, gluten or added sulphites should be scheduled so that the equipment can be thoroughly cleaned prior to the preparation of a food that should not contain them.

When a batch of food containing an allergen, gluten or added sulphites, or an ingredient such as frying oil is used to prepare a food containing an allergen, gluten or added sulphites, the food or ingredient should only be reworked or re-used in the preparation of the same food product.

Specify when a food can be reworked, an ingredient can be re-used and in what food they can be used. Ingredients and food that contain an allergen, gluten or added sulphites should be stored and handled in a manner that will prevent them from coming into contact with other ingredients and food that do not contain them.

The following practices can help prevent cross-contact. Conveyances used to transport ingredients, food, packaging and labels could be a source of cross-contact with allergens, gluten or sulphites.

Having undeclared allergens, gluten or added sulphites in a food is a serious risk for individuals that are sensitive to them. You should have control measures to ensure allergens, gluten and added sulphites are properly declared on your food label. Refer to the List of ingredients and allergens requirements for more information.

Any protein-containing ingredient has the potential to trigger an allergic reaction, particularly where the protein is similar to one of the common food allergens known as "cross-reactive" proteins. It is therefore important to ensure all ingredients are declared on the food label. Health Canada has published guidance on some specific known cross-reactive proteins, for example canola protein and mustard allergy, pea protein and peanut allergy, edible insects and crustacean allergy, and lupin and peanut allergy.

Equipment is designed, installed and maintained in a manner that prevents cross- contact of allergens, gluten or sulphites with food in which they are not an intended ingredient.

Effective cleaning is 1 of the most important strategies for preventing cross-contact of a food with an ingredient that can cause food sensitivities.

Validation of cleaning methods is important for ensuring its effectiveness. Wet cleaning is recommended to eliminate doughy or sticky residues that can contain allergens, gluten or sulphites.

Dry cleaning cleaning without water is mostly used in areas and with equipment not designed to accommodate water in the preparation of low water activity foods.

It is not recommended when the food being prepared can result in wet, sticky, or gummy residues. In addition to the measures you have in place for personnel hygiene to prevent contamination of the food you prepare, you should also consider the risks of cross-contact of a food with residues of allergens, gluten or added sulphites that can cling to clothing worn by the personnel.

Disposable plastic aprons, gloves, or other impermeable clothing should be used by personnel. You should provide training to your personnel on allergens, gluten and sulphites to ensure that they understand and are aware of:.

The effectiveness of the control measures applied can be verified by determining whether residues of ingredients that can cause food sensitivities remain in the processing environment — or end up in foods that should not contain them. The most frequently used methods to detect for the presence of food allergens and gluten can be classified into protein-based and DNA-based methods.

The following references contain information that helps explain food safety controls, demonstrates how to develop them, and provides examples. The CFIA is not responsible for the content of documents that are created by other government agencies or international sources.

The following is an example checklist that can be used to obtain information from your suppliers. It includes the priority allergens which are known to cause life threatening reactions in individuals that are sensitive to them.

Having your suppliers complete such a checklist, provides you with the necessary information to use during your hazard analysis — and can trigger the need to revise a label and the addition of a precautionary statement on the label.

Product name: Universal product code number. Fill out the following table for each food or ingredient product supplied. Fill each cell with a Yes or No.

Where applicable include the name of the ingredient. Do you have procedures to avoid cross-contact of the food allergens, gluten, or added sulphites noted in columns II and III, with a food in which they are not an ingredient?

Yes No. Note: if, for any reason, there are changes made to this product, you are responsible for updating your records, including labels and specifications, and notifying the person responsible for purchases.

Supplier's address:. Supplier contact:. Certain seeds, including sesame and mustard seeds the main ingredient in the condiment mustard , also are common food allergy triggers and considered a major allergen in some countries.

There is plenty of evidence to support that undeclared allergens are one of the greatest causes for food recalls worldwide. Here are the latest allergen recall-related statistics for major reporting agencies around the world.

To learn more about the common reasons for food allergen recalls and what you can do to protect your food business click here. There are strict laws in most countries relating to labelling of allergens and non-compliance due to cross-contact. Depending on where you are located, different types of allergens are required to be declared on the packaging or for unpackaged foods — advised to the consumer on request.

By complying with the relevant legal circumstances and implementing best practice allergen management, you will enviably protect yourself, your food business, and the consumer who has issues with food allergens.

Some countries allow precautionary labelling. Precautionary labelling should not be seen as fall-back for poorly implemented GMP.

Allergen Management is a system of policies and procedures that serves to identify, control, educate and communicate the risk and presence of food allergens in your business, from raw materials through to finished products. All of these procedures, or SOPs, should be developed, documented, implemented and maintained as part of the Allergen Management Program for your business.

An effective allergen management program will provide structure around identifying allergen risks within your business and also contributes to exercising due diligence.

There is currently no cure for food allergy, nor are there any firm conclusions regarding the number of food allergens needed to trigger an adverse allergic reaction. It really does depend on the individual food consumer. The only way to manage a food allergy is by avoiding the food allergen.

As a food company, you will need to operate to ensure a nil detection in any food that is produced or manufactured. This is vitally important especially if you make a food claim that your food product does not contain particular food allergens.

If your business is certified against a recognized GFSI global food safety initiative standard , it will be a requirement to have an allergen management program documented and implemented within your business. This program should include:. This is not a comprehensive list. It is advised to refer to the applicable GFSI recognised standard or mandated customer requirements.

Codex Alimentarius adopted the Code of Practice on Food Allergen Management for Food Business Operators CXC in This Code aims to provide a harmonized understanding of food allergens and their management by food business operators.

You can download a copy of the Code by clicking here. Codex HACCP requires that potential hazards be identified and then evaluated to determine which are significant.

It also recommends that the source or reason for presence be described. The HACCP team needs to have a good understanding of where allergenic food hazards originate.

To get you started, here is a list of some potential sources:. After completing the hazard analysis if any potential food allergen was found to be significant you would then need to implement an applicable control measure or preventive control. There are various methods, practices and controls which can be implemented by your food company to support effective allergen management.

These include:. Check out additional preventive controls by clicking here. Food allergens have been traditionally classified as a chemical food safety hazard.

With the severe impact that they can cause to at-risk consumers, it makes sense to identify food allergens as their own category.

This would then allow you to classify potential food safety hazards as either biological, chemical, physical or allergenic.

To learn more about methods of identifying food safety hazards check out The Ultimate Guide to Food Safety Hazards. Cross contact of food allergens is similar to cross-contamination in regards to food safety.

It may occur during all steps of a process where product or materials are exposed including preparation, food handling or food service. Cross-contact happens when one food comes into contact with another food and their proteins mix.

As a result, each food then contains small amounts of the other food. Even this tiny amount of food protein has caused reactions in people with food allergies! Unknown or unintended allergens can be introduced into your food business in many ways. This can become a major issue especially if your food production or retail site does not handle allergenic materials or produce allergenic products.

When looking to prevent unknown or unintended allergens, it is a good idea to identify potential sources. These sources can be grouped into either:. It makes it extremely hard to mitigate risk correctly when the actual risk cannot be identified. In the case of unknown food allergens and the sources previously mentioned, education and training will be your best defense.