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Best Practices in Allergen Management

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#1 Simon

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Posted 18 November 2015 - 08:53 PM

Best Practices in Allergen Management

Taking place:

Wednesday, 25 November 2015 - 03:00 PM - 04:00 PM UK Time
This is a 10.00 AM Eastern US Start
 
Presenter:

Jennifer McCreary, Technical Manager, Training and Education, NSF International 
 
Webinar Overview:

Allergens are a significant hazard in the food and beverage industry. Allergen management has evolved over the years along with the growth in the knowledge and understanding of the issue. However, effective allergen management continues to be a significant challenge to the food and beverage industry. This webinar will discuss the industry best practices in allergen management that will assist you in development of robust and effective allergen management systems. 

 

Presentation Slides >>

 

Webinar Recording >>


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Best Regards,

Simon Timperley
IFSQN Administrator
 
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#2 Simon

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Posted 25 November 2015 - 05:41 PM

Unedited chat logs from today's webinar.

 

 Pamela: Hi Pamela from Paris 
 Edsangela: Hi. This is Edsangela from US. Im glad Im here for this topic
 lawanda: lawanda from Sunny Barbados
 Emmanuel: Emmanuel from Birmingham
 Paul: Good morning from East Lansing Michigan. Go Spartans!
 Teresa: Helo, from Oporto Teresa
 Fiona Grainger: Fiona in Dublin, Ireland
 Ajit: Good Morning from Cherry Hill.
 Pontus: Hello from Sweden
 Gülbin YAÅžAR: hello everyone from Turkey
 coleen marcia henry: Hi This is Marcia and colleagues from Jamaica
 Emelie: Good afternoon from Belgium!
 Victoria Ufford: Hi Victoria from Barbados- ADM!!
 Igor: Hi for Prague
 Kim: Good Morning Kim from Ottawa, Ontario
 Flora: I have a question regarding allergen control regarding soy lecithin
 latif miah: Hi Latif from Scunthorpe.UK
 andreas: Good morning from Texas
 The: Hi everyone, I'm from Vietnam
 Natalie: Good Morning from California
 HOW: Hi.From Singapore
 ColleenJoy: Hi from Russia
 Rika Kemp: Good day! I am from South Africa
 Donnell: Hi Everyone, My name is Donnell Safforld. I am from New York
 Nidhi: Hi everyone, Nidhi from India
 ula: Hello everyone, Greetings from Jamaica
 silvia : hI Silvia from Buenos Aires
 Ineta: Hi from Lithuania
 Nadir Ahmed: hi Nader from Sudan
 Zoltán: Hi from Slovakia
 Alyssa: Hello to all around the globe from sunny New Mexico, USA.
 Pauline : Hello from Paris
 Flora: If the soy lecithin is a sub ingredient in a chocolate and soy lecithin doesn't contain soy protein and there is no soy lecithin swab test in the market, why should I be doing soy allergen test after cleaning and between product with and without chocolate?
 takis: hello
 Adriana: Hello from Brazil
 Albertus: Happy thanksgiving tomorrow!
 miguel: Morgen fruh aus Kansas 
 João: Greetings from Portugal
 Nadir Ahmed: Hi everybody, Nadir from Sudan,
 Kim Tuyen: Hi everyone! I'm from Vietnam
 Teresa: Helo ; Simon and Mrs Jennifer form Oporto Portugal
 reynaldo: Reynaldo
 Kelly: Hello from Toronto, Canada
 takis: hello
 Laura: Good morning from Winnipeg, MB
 ColleenJoy: Don't know if I am on line??
 karim: Hello from Uganda
 zosimo anglo: Good evening from the Philippines.
 reynaldo: from Philippines
 Simon Timperley: Why does it feel like a Friday today?
 Trust: Hi From Zambia
 ColleenJoy: ok now I am. thanks.
 Afton: Good morning from Maine
 Adebola : Hello from Maryland, USA 
 David Levy: Shalom Everybody from ISRAEL!!!
 Chris: Hello from Asheville, North Carolina, USA
 Saidi: Saidi Hello from Morocco
 Teresa: Simon, no matter you've ghanged the week's day webinar, peolple like to be part of this! I Speak for my self but I?m shure it?s the same opinion from most of us
 chen: hi from China
 RMAV (Ryan): Hello from the 11-0 Hawkeye State
 John: Reno, NV
 Juliana: Hi from Argentine
 Kevin: Hello Ryan - always a Hawkey from Los Angeles
 susan: Hello from St. Louis! 
 RMAV (Ryan): Go Hawks
 scott: Good Morning, it is early in California
 ana maria: hello from Quebec city, canada
 Karen S. Cornett: Hello from Chambersbug PA
 silvia : do the slides move? not for me
 Mark MALE: Hello From Uganda
 elena mansilla: Hello from Sapain
 Bill: Hello rom Chicago
 fatima El-Sayed: hi everyone, Fatima from Lebanon
 Francine: Hi from Ireland :)
 Larbi: Hi from Agadir
 Kaitlyn Lamontagne: Great video/audio quality today!
 Guylaine: Hi From Montreal Canada!
 Ara: has it started? the screen shows it will start in 60 seconds
 Agnes: i encounter problem .. using HTML video
 Ian John : Hello from St lucia 
 Flora: Hi from Santa Clara CA
 Nicole Berzins: Hello from Denver ~ Happy Thanksgiving
 Flora: Simon, where do we submit our questions?
 Simon Timperley: Same place you typed your question Flora.
 Mark: Hello from Kansas City
 Zaira: Good Morning from New Jersey, USA
 Amgad: Hi from United Arab Emirates 
 Flora: Thank you Simon. Can you please touch on the soy lecithin . i submitted my question at the beginning thank you,
 Maria: Hello from Madrid, Spain
 Cherie: Hello from Atlantic Canada 
 Simon Timperley: Yes Flora, we will address your question during the Q & A at the end of powerpoint
 Fiona Grainger: I'm still on 1st slice
 David Levy: Slides are unreadable although I reconnect.
 Perapong Phaisitkulviwat: Hello, from Thailand
 Agnes: hello perapong
 Manahil: hi 
 Fiona Grainger: Slides haven't moved...????
 Magda Combrink: Hi from South Africa
 Saidi: This slide is not clear
 Agnes: HI from Philippines
 Simon Timperley: Slides and audio are perfect, it is likely your IT connection
 Christianne: Hello - hoping that you will touch on how to validate a system when bringing in raw agricultural products, where a wheat crop may have been grown previously on the land.  
 Tanya: We were recently asked to match a meat product that was labeled as containing Soy and Wheat.  Then under that it said Product is formulated with no gluten-containing ingredients.  Can you explain how this statement can be made if the product contains Wheat?  Thank you in advance.  
 Greg: Is anyone else seeing an out of focus screen?
 Tanya: Yes my screen is out of focus as well.
 Agnes: same here, screen is blurry
 Manuel Ramirez: same here out of focus
 Saidi: Thank you it's good
 Anika: Hi everyone! Toronto, Canada
 Alyssa: As suppliers are going to introduce allergens that may not be in our facility, what responsibility do we have for our label statement "manuf. in a facility that processes..."
 latif miah: yes, it is out of focus
 Vinoth Kumar: Wat are d allergens generally identified in poultry meat industry?
 Pontus: Picture looks clear to me: see my screenshot here: http://postimg.org/image/qtd7ik607/
 Nidhi: screen is blurred, please correct
 Simon Timperley: blurred screen is your IT connection
 Anika: Sorry I joined a bit late, video was not working, but can we if we havent already talk about whether a risk assessment is needed if suppliers says no for (not in product, not in line and not in facility) and would grouping ingredients work forexamples flavours or for each one>
 Nidhi: thanks Simon
 Manuel: Try the youtube connection at the right low corner and the screen then looks perfect!
 Philip: Blurred video...
 Zaira: should sensitatives e.g. BTH, BHA, Nitrates, SUlfites be treated as allergens?
 Nicole Berzins: yes video has been up and down
 Nicole Berzins: Will we have access to some of these allergen sheets she is showing?
 Simon Timperley: Today's webinar is being recorded. Slides and video distributed within 24 hours.
 Cory Baron: Zaira, in the US >10ppm it is ruquired sulfite labeling
 aisha: can we get the allergen sheets she is showing plz
 Simon Timperley: You can make your own Aisha from the slides
 aisha: will we be getting the slides 
 Simon Timperley: Aisha read my message below
 Perapong Phaisitkulviwat: Should we included the allergen in staff's canteen?
 Cory Baron: PPE is the preventitive control for canteen allergens
 Zaira: thanks cory. do you know if you have to validate&verify that the allergen cleaning and  program is suficient to no cross contaminate
 RMAV (Ryan): if I have naturally occurring sulfite in an ingredient, does finished product require sulfite labeling (finished above 10ppm)
 Perapong Phaisitkulviwat: Thank you but low risk processing may not required to change ppe or uniform
 laura: Happy early thanksgiving from California, USA!
 Larbi: Is labelling a CCP (allergens control)?
 Ruth: Yes it does Ryan
 C.Mohankumar: video not working
 Cory Baron:  no efecttive sulfite cleaning teast that I know of... 
 RMAV (Ryan): thank you, Ruth
 Pontus: Ryan: Not if you hear treat the ingredient and remove the sulphites
 Pontus: het*
 Pontus: heat*
 sheetalp: Ryan & Ruth Natural occuring Sulfite needs not to be declare according to Canadian and USA FDA Regulation.
 Nicole Berzins: Labri - i would say no ccp's are different form allergen control in most facilities
 Vinoth Kumar:  Working fine here Mr Mohan. IT prob.
 Nicole Berzins: labri it depends on how you write your programs
 Ruth: Heat treatment does not remove sulphites
 RMAV (Ryan): sheetalp, the natural occurring sulfite is in an ingredient that is put into a finished product where the finished product has sulfite level above 10ppm
 Pauline : Larbi : according to last friday's webinar I'd say it should rather be monitored as an oPRP
 RMAV (Ryan): I should say, the ingredient causes the finished to have above 10ppm sulfite
 karim: is there a possiblity of contaminating a food product with allergens from its packing materil?
 karim: *packing material
 HOW: If the ingredient used in the product do not contain allergen but may contain traces of allergens due to same processing line or facility, do we need to declare these traces of allergens on the product label.?
 Nuraini Ghaifullah: allergen is a hazard, no? 
 Paul: Karim some labell glue has gluten. So I would say it is possible.
 Ruth: Karim, as there are no levels of tolerance, any amount of allergen whether it is on packaging or cross contminated in other ways can contaminate product too
 RMAV (Ryan): gluten is not an allergen
 Pauline : Ryan : if finished product contains >10ppm sulphites, logic would say it should be labelled beacause it is dangerous for sulphites sensitive consumers
 Perapong Phaisitkulviwat: Karim: possible in some returnable bottle
 Anika: should primary and secondary packaging be considered as 'ingredients' and should risk asssessment be done for that too?
 Anika: shoud verification and validation be done for present in line and/or facility?
 Ruth: Anika, primary packaging should be considered for contmination, however they should never contain any allergens
 sheetalp: Added Sulphite Declaration  If the total amount of added sulphites are present in a prepackaged product in a total amount of 10 parts per million or more, and are not already required to be shown in the list of ingredients. this is the canadia rule. You have to declare Only the Added Sulfite. 
 Pauline : Ryan : gluten is on of the 14 major allergens
 sheetalp: You do not declare natural occuring sulfite as allergen but you can put it in to your nutritinal
 RMAV (Ryan): ty sheetalp
 Anika: Thanks Ruth. What about secondary? We recently had a gluten free aduit and auditor asked for secondary packaging allergen status too
 Anika: Wasn't sure whether it has to be so comprehensive
 Alyssa: Allregens in the employee break room can even be a risk.
 RMAV (Ryan): Pauline, gluten is a sensitive; food intolerance and allergy are not the same
 Zaira: should  packaging supliers be filling out an allergen questionaire?
 Clint: If we have not shipped products to the EU in 2+ years, do we still need to maintain/segregate celery as an allergen?
 RMAV (Ryan): I wouldn't, Clint, unless it is reasonably possible you'll sell to EU customers (including intermediaries)
 Pauline : Ryan : gluten is both an allergen and sensitive food depending on the persons 
 Jessica Butler: what is the name of the disease that causes sensitivity? Is it celiac?
 Ruth: Anika, It depends what the standard states within it, however the packaging supplier should be able to provide the information for you if necessary, but I have not heard of it before.
 Anika: Jessica, yes its celiac
 RMAV (Ryan): Pea is an allergen too but it's not recognized for labeling purposes in US/Can. If gluten is considered an allergen for labeling purposes, I'm open to learning
 Jessica Butler: Thanks Anika
 Ruth: Jessica, Coeliac is intolerance to Gluten which is serious for the sufferer and affects the immune system whereas normal intolerances do not
 Jessica Butler: Thanks, Ruth
 Anika: Thanks Ruth!
 Pauline : Ryan => gluten is part of the 14 major regulatory allergens in Europe ; I don't know about US
 Jessica Butler: is celiac almost like being lactose interolant?
 Pontus: There is also "Wheat allergy" which is not accepted by law but argued by consumers even on the gluten free glucose syrups that are based on a wheat source
 Ruth: Jessica - intolerance is different for every sufferer, some can be very serious and some less so, but not as serious as allergies or anaphylaxis
 Anika: What is everyones opinions on the best allergen cleaning kit? we have soy lecithin and whey powder
 RMAV (Ryan): Pauline, you're right, EU lumps em all together, even sulphites
 Pontus: Anika: 3M protein swab? And validate by sending swabs to lab and check for soy protein and lactoglobulin protein
 Paul: It is only an allergy if it affects the immune system. Celiacs is very rare. Gluten intolereance is over claimed according to Harvard Med
 Jessica Butler: Anika- have you tried charm sciences has good kits. I used 3M when I worked for cheesecake factory. I am not sure if it would work for soy.
 Pauline : Ryan : only above 10 ppm but yes, I guess it's based on most common/serious allergies here, hence difference with US regulation
 RMAV (Ryan): I'm running out of colors for my color-coding
 Ruth: Ryan - you must have a lot of allergens.....!
 Tanya: We use Neogen Allergen Kits.
 Raman: very informtive slides Jennifer !
 Adriana: The 3M swab is not specific. Neogen have a full product line for allergens incluidin quantitative and qualitative specific kits
 Pamela: @ Anika: i used 3M test kits for allergens after lines cleaning 
 Ruth: I would also say Neogen's kits are very good
 RMAV (Ryan): only 7, but would have only 4, but thanks, Canada   ;-)
 Simon Timperley: Bear in mins Adriana works for Neogen.
 Anika: we use 3M for E-coli and yeast and mould and neogen for SOY
 Anika: Thanks everyone!
 Flora: I use Neogen's almond and soy allergen test kits too
 RMAV (Ryan): We use a combination, 3M protein plus (but it's only 50ppm) and Neogen 3D.  Both easy to use.  I don't work for 3M or Neogen
 Greg: I have used the Neogen products and find them to be excellent for validation of cleaning and sanitation procedures
 Greg: I don't work for Neogen
 Dora: Are the Neogen allergen test kits ELISA based?
 Flora: anyone on line work with soy lecithin? I wonder if anyone of you do a test for that/
 Adriana: I worked for 3M also and I know very well the products
 Esther: screen is blurred at the moment
 Cecile L: @ Jessica and Paul: celery (including celeriac)  must be labelled as allergens according to EU regulation 
 Marina: We just purchased the Neogen kit, but have not used yet
 Adriana: Dora, most of them are ELISA but for product line validation and verification there is a lateral flow kit
 Paul: We were talking about Celiacs the medical condition not the veg.
 Zaira: #D allergen kits from neogen are great and are elisa based
 Cecile L: @Paul: my wrong understanding sorry
 Teresa: Mrs Jennifer your presentation is very simple, very clear and very objective. Thank you was quite helpful.
 RMAV (Ryan): always a blast: we once ordered labels before the formula was finalized: undeclared allergen!  caught before production, it was reformulated so no recall yay!
 Pontus: Celery is however also an allergen, even if celiac was the topic
 João: Using different products with diferent allergens in deep fryer is possible that cross-contamintaion may happen? Does the allergen protein denature with temperatures arrond 175ºC? 
 susan: Very good presentation!  
 Ruth: Joao - Allergens do not denature at high temperature , except for sesame oil
 vinh: For soya bean oil, which made from soya. is it still allergen with soya?
 Pontus: But are we sure sulphites is not removed in heat treatment, thats SO3 compound that reacts and is released as SO2 -gas?
 Zaira: vinh- it depends of the type of oil you have because RBD oil had no detectable levels of protein 
 karim: Ruth i think temperature denaturing is dependant on which allergen is in qsn 
 Rosimar: Very helpful presentation
 Ruth: It is dependent upon the product and supplier and you would always have to check as they can make it differently.
 Nicole Berzins: where can we get allergen trst strips form?
 Ajeethan: i think it is more focused on manufacturing but for catering and restaurants it is very complex and difficult to manage allergans
 vinh: RBD soya bean oil,  => no allergen???
 Anika: wow! never throught of two swabs! great idea
 lawanda: What is best practice when there is no allergen kit for the ingredient?
 Flora: great idea yes
 Ruth: Ajeethan - it is very difficult for restaurants as the probability for cross contamination is much higher 
 Ajeethan: yes Ruth, there we have challenges
 Zaira: RBD soybean oil is not an allergen,  due to the chemical breakdown. Always check with the suppliers specs and i would verified this with a allergen test kit
 Flora: so if no soy protein is detected before cleaning then no need to test after  producing product with soy lecithin
 Wayne: Would you consider a faciility allergen free if there are allergens in the cafeteria?
 Pamela: @ Ruth and Ajeethan: challenging situtation because sometimes we dont have enough place to segregate and so on...
 Ajeethan: Wayne - Ofcourse no
 Ruth: Highly refined soy bean oil is not classed as an allergen, but again, always best to check!
 Raman: Thanks Simon and Jennifer
 Nicole Berzins: one of the most indepth presentations i've seen in awhile.. great presentation
 Marina: Thanks! Great Webinar!!
 Ajeethan: So what control meassures are practically applicable for an restaurant
 Edsangela: Perfect presentation and slides\
 Kelly: Excellent presentation!
 Pontus: Are sulphites removed through pasteurisation? Roughly 85°C >15min
 Pontus: Thanks Jennifer!
 latif miah: thank you!
 Stephen Gauci: FSSC defines to list "may contain". If one a full blown validation and cleaning process is appropriate , can this be omitted?
 Cecile L: @ Pontus: regarding your point on sulphites. Maybe research fron the UK Food Standard Agency might give you some answers: https://www.food.gov...research/a01045
 Ruth: Ajeethan - segregation in storage, production planning as much as you can in a restaurant, and ensuring the allergen menu is available for your customers and overall allergens handled on your site
 Pamela: @ Ajeethan: from my side, we use color code for ustensils
 Marta V: Great presentation, thank you!
 Saidi: Good presentation
 rani gandha: excellent presentation! very informative
 Pamela: @ ajeethan: segregation in storage
 Mark: Very interesting and informative. Thank you!
 Pontus: Thanks Cecile, I'll check it
 Ajit: Great presentation. Great indepth information
 Flora: soy lecithin protein
 David Levy: Thanks Jennifer and Simon!!
 MARIA A GONZALEZ: even though the allergen is in the protein, if we have soybean or peanut oil we label it anyway? thanks
 Ajeethan: Yes Pamela - communication with customer is most importnat 
 Kaitlyn Lamontagne: How do we know if the allergen swab is picking up an allergen protein or a protein from our own product?
 Pamela: exact Ajeethan :)
 Anika: shoudl risk assessment be done for primary and secondary packaging>
 Ruth: Peanut oil needs to be labnelled, however check the spec for soya bean oil to see if it is fully refined and has soy listed in it
 Anika: should risk assessment be done for no in product, no in line, no in facility?
 Michelle: Awesome presentation - thank you!
 João: Using deep fryer with different allergens is cross-contamination possible? 
 Ruth: Joao - deep frying is a cross contamination risk
 Laura: BRC requires risk assessment on all raw materials, which includes packaging materials, hence the primary and secondary packaging
 Pauline : Anika : it could come from the raw material
 Cecile L: Good presentation. Thank you
 João: Thank you Ruth
 Donnell: How do i add my name to to the Certificate of Attendance?
 Nidhi: as a distribution company we deal in case in and case out. supplier do not disclose the ingredients or allergen on secondary packaging i.e. case how shall in that case i should make a allergen control program.
 Anika: Yes.. thanks SImon and Jennifer!
 Laura: @ Donnell, print out the certificate and sign it
 Nicole Vuignier: IS refined canola oil an allergen after processing
 Ruth: Nidhi - this should be done from the product specification
 Rupali: Very good presentation. Looking forward to receive the slides. Thanks
 Timmy: Thanks Jennifer and Simon. Great presentation!
 AnaPaula: Great presentation.
 Nidhi: Ruth the same is not declared to us by the customer or from any suppliers still teh customer expect us to have a allergen program
 Agnes: Does uniform used by personnel could  be a source of cross contamination  through mixed clothing laundering?
 Piyaporn: how can i get the great presentation?
 Nidhi: Secondly all products are RTE
 Bill: Great job Jennifer and Simon!!!
 Zoltán: very helpful and great presentation
 Kevin: Very nice presentation
 Ruth: Nidhi - the only way of knowing what is in the products you store and distribute would be to ensure product specifications are gained for everything so you can segregate in storage
 Pamela: Great presentation and very useful! Thank you
 Teresa: Thank you Mrs Jennifer and Simon for this helpfull presentation and have a nice Thanksgiving for today
 Agnes: Thank you
 Cory Baron: cheers!
 Nicole Berzins: is there a common place we could find checklists  for our facility or copackers to fill out
 andreas: thanks 
 Ruth: Thank you!!
 herbert: Thanks Jennifer & Simon, Happy Thanksgiving
 Anika: Thanks to everyone and thank you Simon and Jennifer!
 Cindy: Thank you!
 Nicole Berzins: Thanks so veyr much what a great talk
 Pontus: Sulphites are cut in half by cooking a burger
 Ajeethan: Thanks very much 
 Pontus: Thanks so much
 Anika: How do we get the answrs fro Jeniifer later?
 ovidiu: check CFIA website
 Alyssa: THank YOU!
 RMAV (Ryan): Thanks!!!
 Nidhi: Thanks Simon and Jennifer
 Emmanuel: Thanks
 Stephen Gauci: FSSC defines to list "may contain". If one a full blown validation and cleaning process is appropriate , can this be omitted?
 Nidhi: Great presentation
 
 
Due to time constraints not all questions were answered during the webinar, Jennifer kindly offered to follow up on some of them.
 
Selected questions:
 
  1. Flora: If the soy lecithin is a sub ingredient in a chocolate and soy lecithin doesn't contain soy protein and there is no soy lecithin swab test in the market, why should I be doing soy allergen test after cleaning and between product with and without chocolate?
  2. Christianne: Hello - hoping that you will touch on how to validate a system when bringing in raw agricultural products, where a wheat crop may have been grown previously on the land. 
  3. Tanya: We were recently asked to match a meat product that was labeled as containing Soy and Wheat.  Then under that it said Product is formulated with no gluten-containing ingredients.  Can you explain how this statement can be made if the product contains Wheat?  Thank you in advance. 
  4. Alyssa: As suppliers are going to introduce allergens that may not be in our facility, what responsibility do we have for our label statement "manuf. in a facility that processes..."
  5. Vinoth Kumar: Wat are the allergens generally identified in poultry meat industry?
  6. Zaira: should sensitatives e.g. BTH, BHA, Nitrates, Sulfites be treated as allergens?
  7. Perapong Phaisitkulviwat: Should we included the allergen in staff's canteen?
  8. RMAV (Ryan): if I have naturally occurring sulfite in an ingredient, does finished product require sulfite labeling (finished above 10ppm)
  9. Larbi: Is labelling a CCP (allergens control)?
  10. karim: is there a possiblity of contaminating a food product with allergens from its packing material?
  11. HOW: If the ingredient used in the product do not contain allergen but may contain traces of allergens due to same processing line or facility, do we need to declare these traces of allergens on the product label.?
  12. Ruth: Karim, as there are no levels of tolerance, any amount of allergen whether it is on packaging or cross contminated in other ways can contaminate product too
  13. Anika: should primary and secondary packaging be considered as 'ingredients' and should risk asssessment be done for that too?
  14. Anika: shoud verification and validation be done for present in line and/or facility?
  15. Zaira: should  packaging supliers be filling out an allergen questionaire?
  16. Anika: What is everyones opinions on the best allergen cleaning kit? we have soy lecithin and whey powder
  17. Dora: Are the Neogen allergen test kits ELISA based?
  18. João: Using different products with diferent allergens in deep fryer is possible that cross-contamintaion may happen? Does the allergen protein denature with temperatures arrond 175ºC?
  19. Nicole Berzins: where can we get allergen trst strips form?
  20. Wayne: Would you consider a faciility allergen free if there are allergens in the cafeteria?
  21. Ajeethan: So what control meassures are practically applicable for an restaurant
  22. Kaitlyn Lamontagne: How do we know if the allergen swab is picking up an allergen protein or a protein from our own product?
  23. Anika: shoudl risk assessment be done for primary and secondary packaging>
  24. Anika: should risk assessment be done for no in product, no in line, no in facility?
  25. João: Using deep fryer with different allergens is cross-contamination possible?
  26. Agnes: Does uniform used by personnel could  be a source of cross contamination  through mixed clothing laundering?
  27. Nicole Berzins: is there a common place we could find checklists  for our facility or copackers to fill out

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Best Regards,

Simon Timperley
IFSQN Administrator
 
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