I am in process of doing Allergen risk assessment in the bakery mainly for gluten cross contamination as we also produce gluten free products along with products containing, nuts, milk, egg, soya and sesame seeds.
Have any one got any template doc for Allergen risk assessment considering Allergencity (Physical form/potency/protein content) of the allergen.
I look very much forward to hear from you.
Regards
Martinblue