16 replies to this topic

[bibi]

I am in process to review our haccp systhem.
Is Allergen to be included as the fourth hazard in the study?
WE used eggs, flour and wheat. Actually we do not have segregation in storage area, and we try to segragate in cooking process and cleaning schedule.
As well in new labels.
Are we going to comply whith BRC standards?
Any help?
yes I know to many at the same time

[Charles Chew]

Is Allergen to be included as the fourth hazard in the study?

Bibi,
Generally, allergen is currently addressed under an allergen management program i.e. Label Notification, Cross Contamination Protection through en effective cleaning programme etc. How deep do you wish to go? You may actually write up an "Allergen Management Programme" as part of your integral GMP System and this will go down extremely well with the auditor and would certainly more than comply with BRC & ISO 22K as part of your system update.

Come to think of it, allergen should be equally rank as unforeseen hazard but of course being unforeseen, you cannot really deal with the issue until it happens right. However in the case of allergens, there is at least a known list to deal with................but then again, did you know that they have recently made "Kiwi Fruit / Puree" an allergenic substance

Yes thats how crazy it is. So how far do you wish to go and will you have an information update program on this stuff called "Allergens"

Personally, I just make notes of nuts, milk, seeds and stuff like these that are part of the known list of substances....am not bothered with the rest unless its a regulatory requirement under country specifics when exporting.

Just my view
Charles

[bibi]

thanks Charles

Yes I know about the KIWI (I love kiwi)

Waiting for other replies.

Bibi

[Charles Chew]

(I love kiwi)

Bibi,
(Deviation from the subject) - I used to rent a house during my student's days in NZ and my heighbour had this Kiwi Tree right next to her garage.

I used to feast on those Kiwi Fruits while there were ripened on the tree BUT none tasted as good as those that had fallen on the garage roof.......with a bit of fermentation already "infused", there were "heavenly but as always I remained sober enough to get myself down.

Since then I had enough of Kiwi Fruits BUT what a memory

Charles Chew

[Jean]

Hi !

We have a separate allergen management system and have not included it in our HACCP plan (Catering Unit).

How about the others??

[Charles Chew]

You may need to look at your allergen declaration / management some what more objectively these days since a majority of recalls has occurred due to this complicated concern. In the catering industry, the assessment is no different from a food processor. There is still a need to ensure a clear display of foods that contain allergen type or provide adequate information of such known traces.

We review the issue of intentional in foods including unintentional allergens covering production site or production line. Depending on your menu strategy, you may find a need to maintain cooking utensils separate etc

Perhaps the attachment would be of interest and a good read.

Attached Files

•  Food_Standard_Agency___Allergen.pdf   672.19KB   304 downloads

Edited by Charles Chew, 11 July 2008 - 06:48 AM.

[GMO]

I've always viewed allergens as a chemical hazard (as it is a reaction to the protein not an organism which elicits the response). What you call it though is probably immaterial.

Controls I've had in place before which have been accepted by BRC were specified storage spaces for different allergens, a more in depth cleandown between runs of products containing different allergens, listing on the label (as legal guidelines in the UK) and for nuts, I've had a separate nut cage and nut spillage procedure.

[Cathy]

Many plants in the U.S. list allergens as a chemiccal hazard. It is expected that this be seriously considered as a potential hazard at least at the receiving, storage, formulation, and labeling steps. If you don't have an allergen program, you may instead have specific programs that control these steps and advise workers on how to avoid allergen cross contamination.

And hey - I am behind the times - what's the story behind the kiwi???

[Jean]

Dear Charles,

Thank you for the Guidance on Allergens. We have written in our menu card that if there is any foods the guest is allergic to then they will have to inform our staff so that we can take take suitable control measures in the preparation and service.

[Charles Chew]

Hi Jean,
I like the preventive measures that you have implemented under the allergen awareness program through your menu card.

As a matter of fact, it is correct that an allergen is a reactive response of the body to specific proteins. While, some opinions view this as a"chemical hazard", it is however not part of the process step but rather part of the ingredients or food additives which should be risk assessed separately under "ingredients - including packaging for gluten based glue etc" to determine if direct or indirect contaminations can occur resulting in assessing the appropriate approach to label management or other suitable type of awareness programs such as your example.

Edited by Charles Chew, 12 July 2008 - 05:33 AM.

[GMO]

It is an ingredient hazard but processing can lead to cross contamination so it also needs consideration at a process stage, e.g. more in depth cleandowns between certain products.

We can't control everything through labelling. It's not control and it's not fair to allergenic individuals to put "May contain nuts; may contain celery, may contain mustard, may contain eggs, may contain milk..." etc on everything. That's just legally covering your a$$.

[Cathy]

Precautionary lables are very seriously frowned upon by the USDA and somewhat less so by the FDA in the U.S. A company should show that every reasonable effort has been made to avoid cross contamination and to implement appropriate sanitation and segregation practices. In the few casees where it truly cannot be avoided - the precautionary label is acceptable.

Folks with serious allergen concerns don't just reply on labels though. They will call manufacurers to get the details, or - many- avoid processed foods alltogether.

[Simon]

So what are some of the measures for preventing allergen contamination? Standard practice / novel ideas?

[cazyncymru]

It is an ingredient hazard but processing can lead to cross contamination so it also needs consideration at a process stage, e.g. more in depth cleandowns between certain products.

We can't control everything through labelling. It's not control and it's not fair to allergenic individuals to put "May contain nuts; may contain celery, may contain mustard, may contain eggs, may contain milk..." etc on everything. That's just legally covering your a$$.

I've had to agree labels for milk in the past that says "may contain milk" !!!!

[ana]

I've always viewed allergens as a chemical hazard (as it is a reaction to the protein not an organism which elicits the response). What you call it though is probably immaterial.

Controls I've had in place before which have been accepted by BRC were specified storage spaces for different allergens, a more in depth cleandown between runs of products containing different allergens, listing on the label (as legal guidelines in the UK) and for nuts, I've had a separate nut cage and nut spillage procedure.

Hi,
We have just got iso 22000 certification. Shrikhand - a chhaka based ready to eat recipe-is our one of product . we had separate storage area for nuts but nut spillage procedure is still a area of concern as per auditor. Could you guide me on this issue

[MRios]

I was wondering where to put allergens and this post helped me put it into "chemical hazards".
A question though: in the case of dry corn milling, there´s usually soy and wheat (and other seeds) in the corn. There´s a separator that takes out anything that doesn´t have the same shape, weight, density as the corn. Supposedly, this would take out all the soy and wheat, but some could indeed get through.
How can we manage this, taking into account that one of our clients would want to receive our corn grits allergen free?
On the other hand, we use some of the same equipment for corn and wheat milling. If, aside from cleaning the equipment, we let a certain amount of corn grits go through the system to make sure there aren´t wheat traces left, what are you supposed to do with these first grits? Is it ok to send these to a client who doesn´t need to have an allergen free product? In this case, it would go to a client who uses the grits for stretching out pizza dough or for coating bread.
Any thoughts?

Edited by MRios, 11 May 2009 - 03:59 PM.

[Simon]

Any further thoughts on this query?

Hi,
We have just got iso 22000 certification. Shrikhand - a chhaka based ready to eat recipe-is our one of product . we had separate storage area for nuts but nut spillage procedure is still a area of concern as per auditor. Could you guide me on this issue

Or this one?

I was wondering where to put allergens and this post helped me put it into "chemical hazards".
A question though: in the case of dry corn milling, there´s usually soy and wheat (and other seeds) in the corn. There´s a separator that takes out anything that doesn´t have the same shape, weight, density as the corn. Supposedly, this would take out all the soy and wheat, but some could indeed get through.
How can we manage this, taking into account that one of our clients would want to receive our corn grits allergen free?
On the other hand, we use some of the same equipment for corn and wheat milling. If, aside from cleaning the equipment, we let a certain amount of corn grits go through the system to make sure there aren´t wheat traces left, what are you supposed to do with these first grits? Is it ok to send these to a client who doesn´t need to have an allergen free product? In this case, it would go to a client who uses the grits for stretching out pizza dough or for coating bread.
Any thoughts?