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What controls are required when introducing a new allergen?


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Archanakolasani

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Posted 31 October 2013 - 10:48 PM

Hi,

 

What controls should be in place before introducing a new allergen (nuts) into manufacturing environment at each stage from goods receivables to finished product?

 

Thanks.



Charles.C

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Posted 01 November 2013 - 01:08 AM

Hi,

 

What controls should be in place before introducing a new allergen (nuts) into manufacturing environment at each stage from goods receivables to finished product?

 

Thanks.

Dear Archana,

 

A little more info. might assist  to receive useful replies, eg -

 

primary product(s) / basic process, type of nut

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


YongYM

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Posted 01 November 2013 - 02:05 AM

To Archanakolasani:

 

You may need to consider the designated storage location (allergenic raw material storage area), careful production schedule, separation of utensils, dedicated machinery/production line, effective cleaning procedure (including post cleaning validation method), finished products labelling, proper disposal of waste and even transportation.

 

Any more ideas from the rest?

 

 

Yong


Edited by YongYM, 01 November 2013 - 08:56 AM.


Archanakolasani

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Posted 04 November 2013 - 04:02 AM

Dear Charles and Yong,

 

Thank you for the suggestions.

 

Charles,

 

We are going to introduce walnuts into antipasto products and already have dairy products in one of the products.

 

Regards,

Arch



Charles.C

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Posted 04 November 2013 - 07:30 AM

Dear Charles and Yong,

 

Thank you for the suggestions.

 

Charles,

 

We are going to introduce walnuts into antipasto products and already have dairy products in one of the products.

 

Regards,

Arch

Dear Archana,

 

Google seems to imply antipasto means typically vegetables. Intriguing prospect for allergens. I guess the problem is reduced if you have multiple lines / segregation options. Otherwise it's all about cross-contamination opportunities in yr specific layout and control thereof.

 

I suppose one immediate change, as per previous post, is likely to be additional labelling, eg traces of a,b,c may ....

 

A second one is to maybe review yr certificated standard's requirements, if any. A parallel thread to this suggests some auditors can be very focused on this topic, not without reason of course.

 

There are some other threads here on appropriate matrix control design where sequencing of production on the same line is unavoidable.

.

Rgds / Charles.C


Kind Regards,

 

Charles.C


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Tony-C

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Posted 03 January 2014 - 05:02 AM

Hi,

 

What controls should be in place before introducing a new allergen (nuts) into manufacturing environment at each stage from goods receivables to finished product?

 

Thanks.

 

This requires a complete revisit, assessment of risk of cross-contamination at each stage in your process and a new HACCP plan.

 

Regards,

 

Tony






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