3 replies to this topic

[sadean]

Hi,

I am writing an allergen program for a dairy facility which contains only 1 allergen (milk) which is in all products.  I understand what a full allergen program should contain, however it doesn't seem necessary in this situation.   I am wondering what is required in a facility which has the same allergen in all of its products.  It doesn't seem necessary to label incoming ingredient, separate, etc.  The most important control would be ensuring that we do not receive ingredients containing any other allergens and that all finished products are labelled accurately containing milk as an allergen.  If there was a point where they introduced a different allergen, then the program would be updated accordingly.  Any recommendations, comments would be greatly appreciated.

[Mr. Incognito]

It's also important to make sure that the allergen program concedes that other allergens may be brought in by employees in their lunches but that risk is mitigated (I would assume) by your GMP program that requires that lunches be consumed in a designated area (break room) and that employee's hands are washed after eating lunch to make sure that allergens are not brought into the manufacturing environment.  You may not have to have that in there but I personally like to have that statement so that an auditor can't say you didn't consider the risk.

 

I work in flour and it's obvious that it has wheat.  We don't really have to do anything specifically about the wheat... because it's going to be there... just like your product.  We do have to test for soy cross contamination but like you our product is expected to have that one allergen and we don't deal with any other allergens in house.

 

We do restrict employees lunches a little.  In our GMPs it is specifically stated that employees are not allowed to have whole-nut products in their lunches. I can't really say exactly why that's in there other than assuming it's because nut allergies are considered to be among the most dangerous by some people.

 

I can't really speak to Canadian requirements but for food safety there isn't too much you are going to need to do with allergens because you have one and you can't cross contaminate your allergen.

[sadean]

Thanks for your response Mr. Incognito.  Yes the lunches will be covered under GMP's.  A customer requested an allergen program and something needs to be created to satisfy their request, but I don't want to create something too complex which doesn't really enhance the current food safety system.

[Tony-C]

Thanks for your response Mr. Incognito.  Yes the lunches will be covered under GMP's.  A customer requested an allergen program and something needs to be created to satisfy their request, but I don't want to create something too complex which doesn't really enhance the current food safety system.

 

I would suggest that you create a simple allergen policy which emphasizes your controls (products are labelled 'contains milk') including control allergens brought onto site by catering company or staff. 

 

Ensure staff are briefed and give it to the customer.

 

Check for compliance during GMP audits.

 

Regards,

 

Tony

Edited by Tony-C, 08 May 2014 - 05:55 AM.