Will Refined & Bleached Shea eliminate the allergic risk?
Started by Due Diligence, Aug 28 2013 06:57 PM
I work for an oil company that may be receiving Refined and Bleached Shea. In the past we typically have taken refined, bleached and deodorized Shea which according to FARP is posses no allergic threat. I was wondering if anyone has experience with RB Shea and if the fact that it is refined alone (without deodorization) still eliminate the allergic risk.
This is the FARP document I have, it is not exactly clear to me if their research indicates refining alone is enough.
Are argentine peanuts a food safety risk ?
Patulin risk assessment
Risk assessment : Biphenyl in food
Allergen risk assessment and validation for allergen transfer to uniforms
Packaging Area Zoning - High Care vs Low Risk
SQF Finding 11.5.5.2 - CO2 Micro Testing Requirement for Low-Risk Bakery
Is food safety part of your risk register?
Can Frozen Dairy Dessert Be Classified as Low Risk Under BRC?
Assessment for Production Risk Zones based on Clause 4.3.1 of BRC Issue 9
Moisture & Temperature Control in Flour Silos – Is It a Food Safety Risk