5 replies to this topic

[Archanakolasani]

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]

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

[YongYM]

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]

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]

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

[Tony-C]

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