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Allergen control solutions -

The rate of allergic reactions has increased sharply in the last 30 years, as has the range of foods that cause these reactions. The cost of getting food allergen control wrong can be huge.

There is a very real risk to people's lives if products are labelled incorrectly or if an allergen in the product has not even been detected.

When that product is already in circulation there's an opportunity to withdraw it from sale, but recalling food after it's been sold is much harder - and too late to guarantee customer safety. As well as the human cost of allergen risk, your business could face financial losses. Legal fines, wasted stock and the cost of fixing the problem all add up.

The damage to your brand's reputation can also affect sales and the confidence of investors. Traces of allergens from other sources like cleaning products are also something to be aware of. Every food business needs to have a Hazard Analysis and Critical Control Point HACCP checklist as part of its food safety management system.

Part of this requires the identification of allergen hazards, along with physical, chemical and biological hazards. Your HACCP plan must be able to identify, record and control the risk of allergens at every stage of the food handling process.

It should give you the tools to:. The first step in developing a food product should be establishing safety processes. These should include ways to identify, analyse and control allergen risks on an ongoing basis. Water-tight document control gives you a solid starting point for traceability and accountability.

This should cover how people contribute to documents as well as how those items are updated, stored and accessed. If your product is being distributed in multiple territories, you might also need to check up on the allergen rules in those markets.

This could affect how your product is packaged and labelled. Every one of your raw ingredient and packaging suppliers should be checked for compliance. This should happen on a regular basis through audits, inspection, documentation and communication.

Ideally, your Quality Management System QMS should be extended to include suppliers, so that all your compliance data is kept in one place. Testing for allergens can find and identify substances that are either unexpected or undeclared. This could be a non-food item, like traces of pesticides or cleaning products.

The means for handling this should be built into your risk-management system, but that can only happen if allergen data is logged properly in the first place.

Again, a robust document trail will help you trace back to where the allergen first entered the manufacturing process. Food allergens can sneak into your product through many means: people, machinery, storage units and packaging can all act as vehicles.

Your HACCP should include strict procedures for separating foods that are identified as allergens, both in storage and during the manufacturing process.

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Allergen control solutions -

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Allergen Control Allersearch Allergen Wash Laundry Detergent. Allergen Control Allersearch X-Mite Anti-Allergen Carpet Cleaning Treatment. Studies have shown that at least 1 in 13 children has a food allergy which can be related to more than one allergen.

To date, the most common food allergy is considered to be related to peanuts. Most allergens are part of everyday raw materials , their use and contact with them can sometimes be inevitable.

As such, a HACCP Allergen Control Program is an essential tool to uphold food safety in your organization. In this article, we will share the things you need to know when it comes to allergens and making an effective allergen control program.

One of the keys to developing a good HACCP Allergen Control Program is the identification of which allergens can potentially contaminate your food products. Food allergens may originate from certain types of foods, but they can also be transmitted if parts of these foods reach another processing line.

Some of the most common allergens identified and mandated to be declared in food packaging include:. When the derived product is mentioned, the potential major allergen is written in parentheses alongside them. Alternatively, a product packaging can declare which allergens do the product contains or may have gathered from the processing line.

These guidelines are all mandatory in making a HACCP allergen control program. The main goal of an effective allergen program is to prevent any allergen from contaminating products that are not intended to contain them and inform your consumers if any of your products may contain allergens.

Specifically, a HACCP allergen control program is built to ensure the following:. At FoodDocs, we help you build your HACCP allergen control program to strengthen your food safety credibility by using the most efficient HACCP software. This development by FoodDocs guarantees an effective allergen program in just an hour or less.

Learn which areas are critical points when it comes to allergen contamination and their potential risks. Part of an effective allergen risk reduction program on your HACCP plan is ensuring that the correct control measures are in place.

An allergen control checklist is most helpful to achieve this goal by following some considerations for a food manufacturing facility. Food allergic reactions can be serious problems for both the manufacturer and the consumer. There have been several records of incidents where allergic reactions have reached the worst cases.

Improper analysis and identification of these allergens on your product, as well as a declaration of their presence, are violations of allergen policies and can endanger human lives. As such, a company must have an effective allergen control program as a prerequisite to your HACCP plan.

To build one, a thorough assessment of the whole production process from ingredients to distribution is a must.

FoodDocs helps you build a HACCP allergen control program using HACCP software. Powered by several information databases on food safety, your HACCP allergen program with FoodDocs is ensured to tick off all the boxes in an allergen checklist.

Protect your consumers by building an effective plan for allergen control. HACCP food safety program is easier to make using a HACCP software.

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Showing 1—12 of 13 results Default sorting Sort by popularity Sort by latest Sort by price: low to high Sort by price: high to low.

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: Allergen control solutions

HACCP Allergen Control Program for Your Food Business	Alersearch Laboratories specializes in environmental asthma and allergy relief products. The allergy care products they have developed over the last four decades are proven and published as effective in many independent medical journals. Allersearch products are safe, effective and allergist recommended for lowering exposure to dust mites and other indoor allergen triggers that cause chronic or seasonal asthma or allergy symptoms. 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. Food-allergic consumers must avoid the foods that trigger their allergic reactions. Thus, they rely heavily upon the ingredient statements of packaged food products to identify the products which contain their allergen s. Labeling of foods for the presence of allergenic foods 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 e. In recent years, there has been a proliferation of the use of precautionary allergen statements, which range in wording from "May Contain" and "Processed in a Facility", to "Made on Shared Equipment". This increase has limited consumer food choices. Alarmingly, food-allergic consumers, especially teens, are beginning to ignore precautionary statements, and taking risks regarding the food they choose to eat. This can lead to trouble for both the consumer and the industry. An Allergen Control Plan is a critical component in your product safety initiatives.
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