Food Allergens

Hia
just need some advice again!!!!
im on section 4.2 of BRC, Im guessing I need to classify the allergens into 3/4 categories eg nuts, would be in group 1, which we as a site we will not have...does anyone have any info on their classifications...
also the suppliers SAQ, I will incorpate a section on allergens and with the info they give then carry out a risk assessment and implement controls...am i on right track...any help much appreciated!!

just need some advice again!!!!

Hi Suemal,
did you read our SDF allergen thread ?

Hi Suemal,
did you read our SDF allergen thread ?

thanks, info looks good, will sift my way through....cheers

I did have a reference document, will try and dig it out for you.

Regards,
Simon

Dear Suemal,

The new EU laws require us to label the following 12 groups of allergens:

Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains).
Crustaceans (e.g. crab, lobster, crayfish, shrimp, prawn).
Eggs.
Milk (including lactose).
Fish.
Peanuts.
Soybeans.
Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazils, pistachios, and macadamia/Queensland nuts).
Celery and celeriac.
Mustard.
Sesame seeds.
Sulphites at concentrations of over ten parts per million.

Whilst clause 4.2 is not talking about labelling requirements I would recommend that you consider all these allergens when carrying out your risk assessment.

You are right about asking your suppliers about allergens Again the minimum would be the above list.

sorry

Dear Suemal,

The new EU laws require us to label the following 12 groups of allergens:

Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains).
Crustaceans (e.g. crab, lobster, crayfish, shrimp, prawn).
Eggs.
Milk (including lactose).
Fish.
Peanuts.
Soybeans.
Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazils, pistachios, and macadamia/Queensland nuts).
Celery and celeriac.
Mustard.
Sesame seeds.
Sulphites at concentrations of over ten parts per million.

Whilst clause 4.2 is not talking about labelling requirements I would recommend that you consider all these allergens when carrying out your risk assessment.

You are right about asking your suppliers about allergens Again the minimum would be the above list.

Thanks, am I right in thinking that the risks from Gluten are far less than nuts, or would you classify them all the same in the severity rating??
This is the first time ive dealt with allergens, hence my ignorance

Thanks, am I right in thinking that the risks from Gluten are far less than nuts, or would you classify them all the same in the severity rating??

That sounds like a good idea.

If you can classify them into risk then this could be used in your HACCP study.

I would say that Nuts/Peanuts/Sesame (possible death) are the highest risk and something like gluten ( discomfort) would be lower but do a bit of research to back up your study.

This is the first time ive dealt with allergens, hence my ignorance

I think we're all pretty new to this.

Thanks, am I right in thinking that the risks from Gluten are far less than nuts, or would you classify them all the same in the severity rating??

That sounds like a good idea.

If you can classify them into risk then this could be used in your HACCP study.

I would say that Nuts/Peanuts/Sesame (possible death) are the highest risk and something like gluten ( discomfort) would be lower but do a bit of research to back up your study.

This is the first time ive dealt with allergens, hence my ignorance

I think we're all pretty new to this.

Hi All

The voluntary guidance produced by the Food Standards Agency contains some brief information on prevalence of allergies and effect of the allergen (relating only to the 12 in the new legislation) which might be helpful.
http://www.food.gov....lguidance05.pdf
The information I refer to starts mainly on page 23 of the document, for those who don't want to wade through looking for it ;-)

Kind regards,
Jane

Thanks Jane,

It's the reference document I've been searching for. For the very lazy I've reattached it with just the information on the allergens.

Regards,
Simon

allergens.pdf   170.31KB   154 downloads

For the very lazy I've reattached it with just the information on the allergens.

Thanks for this info Simon.

Franco,

What is "Wheat flour" in Italian?
Would "farino di grano tenero tipo 2" be read as wheat flour?
I'm just a bit worried about one of our ingredients lists.

Cheers

Thanks Jane,

It's the reference document I've been searching for. For the very lazy I've reattached it with just the information on the allergens.

Regards,
Simon

allergens.pdf   170.31KB   154 downloads

Thanks Simon & Jane

Always glad to share guidance notes - nice to know I'm not the only one wading through them sometimes

What is "Wheat flour" in Italian?
Would "farino di grano tenero tipo 2" be read as wheat flour?

Yup, farina di grano is wheat flour - not sure what the other bits refer to though :-)

Always glad to share guidance notes - nice to know I'm not the only one wading through them sometimes
Yup, farina di grano is wheat flour - not sure what the other bits refer to though :-)

Grano tenero is soft wheat and used for bread, grano duro is hard wheat and used for spaghetti.

Thanks Jane and Franco,

I will soon be adding Italian to my CV

There have been a spate of recalls recently relating to allergens. See below:

Cadbury

Iceland

Ryvita

Sainsbury

Sainsbury 2

Waitrose

Undoubtly due to the new packaging regs

Hi All

The voluntary guidance produced by the Food Standards Agency contains some brief information on prevalence of allergies and effect of the allergen (relating only to the 12 in the new legislation) which might be helpful.
http://www.food.gov....lguidance05.pdf
The information I refer to starts mainly on page 23 of the document, for those who don't want to wade through looking for it ;-)

Kind regards,
Jane

This is my first visit to the site and am I glad I have found it.

Just in the process of reviewing HACCP by product with a view for our impending BRC (EFSIS) audit in May. Came across the site by chance was looking for some legislation. This allergens info is a must have. Thanks again
jea

This is my first visit to the site and am I glad I have found it.

Just in the process of reviewing HACCP by product with a view for our impending BRC (EFSIS) audit in May. Came across the site by chance was looking for some legislation. This allergens info is a must have. Thanks again
jea

Hello Jea, welcome to the forums. Feel free to join in any of the discussions or ask a question. Good luck with your BRC (EFSIS) audit in May and let us know how you get on.

Regards,
Simon

Dear all:

I have a friend who is working in a bakery plant and she asked me this question.



“Most of my ingredients are considered allergenic e.g. wheat flour, skimmed milk powder, pasteurised liquid egg, soya lecithin, sesame seeds, almond etc. So, am I needed to list down all of them in the label? If I do so, do you think that people will dare to buy my product?



Kindly comment on it. Thank you.

I have a friend who is working in a bakery plant and she asked me this question.

“Most of my ingredients are considered allergenic e.g. wheat flour, skimmed milk powder, pasteurised liquid egg, soya lecithin, sesame seeds, almond etc. So, am I needed to list down all of them in the label? If I do so, do you think that people will dare to buy my product?

It seems a little daft if all (most of) the ingredients are allergens to relist them again as allergens, especially as you would expect anyone with an alergen would check ingredients as a matter of course. If they don't bother to check ingredients would they bother to check allergens.

I'm in the UK and I just checked three bread type products I have in home stock.

1. a loaf of bread
2. a packet of fajitas
3. a packet of naan breads

They all have a title for ingredients and one for allergens and there is quite a bit of duplication.

In my opinion it's good practice to list them all; not sure if it is a legal requirement.

I dared to buy all three products.

Regards,
Simon

It seems a little daft if all (most of) the ingredients are allergens to relist them again as allergens, especially as you would expect anyone with an alergen would check ingredients as a matter of course. If they don't bother to check ingredients would they bother to check allergens.

I'm in the UK and I just checked three bread type products I have in home stock.

1. a loaf of bread
2. a packet of fajitas
3. a packet of naan breads

They all have a title for ingredients and one for allergens and there is quite a bit of duplication.

In my opinion it's good practice to list them all; not sure if it is a legal requirement.

I dared to buy all three products.

Regards,
Simon

Simon....we bottle milk and our label says under allergens "Contains Milk"

we don't have an ingredients list though!

Simon....we bottle milk and our label says under allergens "Contains Milk"

we don't have an ingredients list though!

What is the legal requirement for listing ingredients and allergens in EU Caz?

hi all,
This is my first time in this forum, very helpful indeed! thank you all.
Tomatoes, beans, peppers, melon and courgettes are our main products and i was wondering at what level the allergens can be an issue for us.

Many thanks

Amine