Allergen Risk Assessment

I'm trying to draw up an allergen risk assessment and management system for a company, but seem to be getting bogged down with complexities. Can anyone suggest a template that could simplify things. I have been using 'Guidance on Allergen Management and Consumer Information' as a reference.

Approach this as you would for any contaminant on a HACCP plan. The standard contaminants on a HACCP are microbiological, chemical or physical contamination, just add allergen contamination onto the list.

Have you done a HACCP risk assessment before, if you have you may find it easy, if not we can give a lot of help. The main thrust to start off with is knowing your product constituents and the process flow and parameters.

What product / process are you looking at?

Try using the information and VITAL tool on the following website and that may assit you. The following website will be a good start for you:

http://www.allergenbureau.net/

Good luck

Ajay

Dear Skye,

please find the outline ,which may helpful to u

I have developed the allergen program based on the risk analysis
find out what are the potential cause for the allergen cross contamination,
i have identified for my company which are

1 purchase of ingredient
2 receival
3 Storage
4 production
5 staff
6Cleaning
7 new product trial

DETAILED THE CONTROL MEASURES ON EACH OF THE IDENTIFIED CAUSE

Validate and verify control measure

dO RISK ANALYSIS OF THE INGREDIENT and finishe product FOR EACH OF THE ALLERGEN

Design the store accordingly to separate non allergen n allergen

KEEP REGISTER READILY AVAILABL

Hi Skye,

There is a good book on allergens that you should consult:

Management of food allergens
Editors: Jacqueline Coutts & Richard Fielder
ISBN: 978-1-4051-6758-1
Hardcover
272 pages
september 2009, Wiley _ Blackwell

Regards

Ajay Shah

I'm trying to draw up an allergen risk assessment and management system for a company, but seem to be getting bogged down with complexities. Can anyone suggest a template that could simplify things. I have been using 'Guidance on Allergen Management and Consumer Information' as a reference.

I think it would help if you told us the products you are dealing with and the allergens you are handling.

Regards,

Tony