Allergen Risk Assessment / Hazard Analysis

Dear Members, 

Hope you all will be good & fit. 

We are working on the implementation of Allergen Control Programme in our manufacturing facilities. We are working on the implementation of ISO 22k as well, & I have done the hazard analysis of the Main products groups e.g Jams & jellies, Pickles, Spices & Recipe Mixes, which will come under the scope of ISO 22k.  

I need to develop Risk Assessment or Hazard analysis of Allergen as well & incorporate this in our Main Hazard analysis sheet. But I am not getting a clear picture in my mind that how I document this. Should I perform Allergen Risk Assessment product wise, process wise, facilities wise or what else.

How the risk assessment of allergen perform, product wise, process wise or facility wise?? We have multiple of products in which some are allergen free & some have allergens which run in same facility with same equipment, so it could not be possible to perform risk assessment of every single product (1500-1800 products), so please help me to way forward on this.   

For Instance, we produce Pickles in same processing facility with same equipment, in which some pickles are Allergen free, & rest are Allergen containing, so how I perform Risk assessment for Pickles. 

If anyone of you have any template regarding Allergen Risk Assessment, so kindly share with me or guide me how can I document it. 

If need any further clarification, please feel free to ask.

Looking forward for positive & prompt answers from members.

Thanking you in advance. 

Regards..!!

I found the article below  helpful:

https://www.aibonlin...1/7Allergen.pdf

http://www.neogen.co...S_FA_Index.html

http://www.neogen.co...Handbook_12.pdf

http://www.foodaller...ment.doc?id=146

Regards!

Dear Qureshi,
 

 

For Instance, we produce Pickles in same processing facility with same equipment, in which some pickles are Allergen free, & rest are Allergen containing, so how I perform Risk assessment for Pickles

A few options -

(1) process the allergen free pickles first and then add / not add allergen labelling on respective finished products.

(2) use mixed processing / no intermediate cleaning and unify yr labelling allergen declarations. Not HACCP recommended perhaps but often legally accepted (depends on local requirements).

(3) do equipment cleaning / validation that allergen removed between runs of allergenic pickles >non-allergenic. Labelling then reverts to style (1) or possibly as (2) if you desire 100% legal protection.

Option (1) is clearly the most efficient. :smile: Risk free (assuming you do a proper [validated] cleaning after production).

Rgds / Charles.C

Good Afternoon Team,

Hello Qureshi,

Please see attached Procedure for Allergen Control we established and currently implemented in our Factory.

But you need to assess it by the HACCP Study because only HACCP can decide whether the significant hazard is under controlled or not.

Also i want to share the MAD or Major Allergen Declaration we requested in our every supplier so that at first point during receiving of Raw Materials we have initial information whether the RM is allergen containing or not or even cross contact on the factory where it came from.

Note: Attached MAD is MAD Template from our Supplier the Factory have other Mad template.

Hope it could help you. 

Thanks,

Factory Hygienist