Jump to content

  • Quick Navigation
Photo

Handling Allergens in Enrobing Environment

Share this

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

emilyheld12

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • Earth
    Earth

Posted 04 June 2013 - 09:17 PM

I'm new to the confectionery industry and working on an Allergen Control Policy for the facility.  We have 4 lines and enrobe a variety of tree nuts, peanut butter, crackers & cookies (wheat allergen),  whipped creme & marshmallow (egg allergen) as well as non-allergenic product.  Every product manufactured is labeled with a consumer alert stating all allergens used in the facility.

 

We are a small company with limited resources, what is the best way to avoid cross contamination on the enrobing equipment?  One idea was to have a dedicated line handle all nut products, but would a full clean-up need to take place between each type of nut?  Our equipment is 20+ years old and not the easiest to clean. Any suggestions or advice are much appreciated!

 

 



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5662 thanks
1,544
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 08 June 2013 - 04:06 AM

I'm new to the confectionery industry and working on an Allergen Control Policy for the facility.  We have 4 lines and enrobe a variety of tree nuts, peanut butter, crackers & cookies (wheat allergen),  whipped creme & marshmallow (egg allergen) as well as non-allergenic product.  Every product manufactured is labeled with a consumer alert stating all allergens used in the facility.

 

We are a small company with limited resources, what is the best way to avoid cross contamination on the enrobing equipment?  One idea was to have a dedicated line handle all nut products, but would a full clean-up need to take place between each type of nut?  Our equipment is 20+ years old and not the easiest to clean. Any suggestions or advice are much appreciated!

 

Dear emilyheld,

 

Basically an allergen / risk assessment (avoidance) situation. You need to define the particular allergens involved then analyse the flow.

 

It may depend on your location from a legislatory POV. And any prospective standards involved.

 

You may find this current thread of interest - http://www.ifsqn.com...rix/#entry61883

 

And (similar process) -

 

http://www.ifsqn.com...ion/#entry60887

(eg see file m2 in my post)

 

And many other allergen threads here.

 

And perhaps the allergen management section of this standard work -

Attached File  Industry_Handbook_for_Safe_Processing_of_Nuts_1st_Edition_22Feb10.pdf   1.52MB   43 downloads

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


Thanked by 1 Member:


Share this


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users