Unedited chat logs from the webinar:
Cecile Godinho: Hello
Audrey: Good morning
riccardo: hi all
Joy: Hi everyone
Seth: Good morning! Coffee's hot!
Tina: Hey everyone
Brian: Ha, good morning Seth, yes it is!
Jeremy: Morning, evening or afternoon!
Farhang Mohajer Tabrizi: Hi every body ...
Carlos: greetings from Portugal
Peta-Gaye Clarke: Goodmorning all
Marlon: greetings from North Sulawesi, Indonesia
Raman: Hello everybody
Ruth: Hi everyone
Brian: Top of the morning team & happy food safety Friday
Staci: Ha. I'm making my root cause analysis procedure right now.
KRISHNAN: hi everyone.
Michele: Happy Friday! :)
Stephanie: Good morning from Tennssee!
Unai Baigorri Ibarrola: good afternoon
Luis: Hello from Puebla, Mexico
Bill Rasmussen: Hi all.
Jose Aurelio: Good morning from Mexico
Andres: Hi from Nuremberg :D
Michelle: happy independence day to all filipinos
YOUSSEF: Good mornining from Youssef Egypt
Ada: lovely Manchester!! lucky you!
Manav: Hi All
Irina Lyalina: Hi from Ukraine!
Scott Wright: Scott Wright Canada
David Levy: Shalom everybody from Israel
Marja: There is a lot of echo
Ina: Hello from Sydney (midnight here :)
Adriana: Hello from Brazil!
Javier: Where's my crossaint?
Uyen: Hello from Vietnam
Lewis: Hello from New Bedford, Massachusetts USA
KRISHNAN: the presentation is not clear - is it with my comp or with everyone?
shirin hadavandkhani: me too
Loda: hi everyone! :)
Dhirendra: Hello everyone. Dhiren from Toronto.
Tony: Same for me, blurred, even with my glasses
Marja: I can't understand anything of it. This is useless for me. Please fix that echo!!!
Zoran: I dont see enything
Lisen: no sound
Javier: Looks and sounds well on my end.
YOUSSEF: The slide need adjust the contrast
Isabel: Hi everyone
Luis: Yes, it looks blurry
Tony: Sound is fine and clear
Grace: Helo Grace from Nigeria, the presentation is not clear
Daniele Lessard: No picture no sound. It stataes 'Starting in 60 secs'
Andres: WE CANNOT SEE VERY CLEAR, IT'S BLUR
Farhang Mohajer Tabrizi: for me is too: "No picture no sound. It states 'Starting in 60 secs'"
KRISHNAN: good afternoon Speaker
Andres: If problem viewing webinar watch on YouTube:
Javier: Could you repeat that again Andres?
YOUSSEF: Good Afternoon From Youssef
shirin hadavandkhani: unfortunately I don't have picture and sound
Zoran: No picture, no sound, dark
Simon Timperley (to Andres): thanks andres
Ndome Epamba Clovis: Greetings from Ndome Epamba Clovis
David Sherring: hello everybody...
Zoran: I dont have you tube in the office.
David: hi from mario and david
Yanuar Hendarto: i am yanuar from SGS Indonesia
Staci: all of the Big 8, except peanuts
Seth: We are US company, and we handle the 8 major you listed.
Kirsten: milk, soy
Stephanie: soy (lecithin)
Petra: dairy powder
Kirsten: soy lecithin
Wayne: EU 14
Michele: None, currently
jodi: milk and soy
Zoran: Please, send presentation.
Ildefonso Grados RodrÃguez: fresh cellery
Audrey: Sulfites, Soy
David Levy: none
Anaelle: soy, milk
Alan: milk, mustard
Ahleigha: wheat, milk, eggs, soy, tree nuts
Unai Baigorri Ibarrola: egg, cereal containing gluten, milk, soya, celery, mustard and sulphites
Peta-Gaye Clarke: whey powder, soy lecithin
Debbie: Dairy, Eggs, Tree Nuts
Lewis: Fish, wheat, milk, eggs, crustaceans, peanuts, tree nuts
Laura: wheat, soy, milk and mustard
Jesus: no one
Ramila : Dairy, peanut and soy
GAIL: gluten, lactose, sulphites
Andrew: gluten, soya, nuts, milk
Michelle: tree nuts
shirin hadavandkhani: we don't have you tube in our country
Seth: mainly soy, peanut, milk, tree nuts and fish
Joy: None actually
Bill Rasmussen: eggs, fish, soy, coconut, wheat, fish, milk
Brian: only what emplyees bring for lunch
riccardo: tree nuts, milk, egg, glutten, celery, mustard, sesame, sulphites, soya,
David: milk, wheat, fish, crustacea, soy, nuts, tree nuts, eggs
mike: nuts, gluten, soy milk, celery, mustard, sesame
Nives Borrelli: milk soy mustard wheat barley celerysulfites
CAROLINE: soy, milk, egg
KRISHNAN: please adjust slide clarity - it is blurred?
Erik: EU14 - minus peanut
Dhirendra: Peanuts, Nut, Sulphites, Wheat, Milk, egg, Soy
YOUSSEF: Milk products, egg, nut and crustacian
Theophilus Fon : Nuts, peanuts, gluten, sesame, milk, sulphite, soy
Marlon: fish skipjack and yellowfin
Francis : gluten, egg , milk , mustard , nuts. sulphur dioxide
Irina Lyalina: nuts, milk, egg
Anna: Gluten, soy, dairy, egg, tree nuts, sesame seeds
Staci: Really, any protein can be an allergen.
Grace: the slide blurred
ion] Janneth: In the UK is it necessary to label fish as allergen in fish products as a can of tuna
ion] Gobinda: As per EC 1169 for a for a frozen fillet made with 'tuna' fish, is it accepted if label only adress word 'tuna' and not word FISH
Uyen: The presentation is not clear, please help!
Ramila : Coconut and hazelnut
Javier: Shirin.... where do you live?
shirin hadavandkhani: Iran
Cecile Godinho: Looks and sounds well on my end too
Carlos: Glutamate, naturally occurring in tomato
Greg: Hello from San Francisco Bay Area
Lisen: no sound and no page
Audrey: Just since Monday we've had at least 3 recalls in Canada!! I'd say most of our recall alerts in Canada are due to allergens (mainly undeclared)
Debbie: Hi from Buffalo, NY
Gobinda: do we need to write word FISH on label for Frozen 'tuna' in EU market
ANA MARIA: hello from Quebec city, canada
Lisen: Web was jammed badly.
Yehia: Hi everybody
Suzie: howdy from Texas
Javier: Suzie..... How ya'll doin'?
shirin hadavandkhani: I was interested about this webinar but unfortunately I miss it
Michele: I'm sorry, but I'd expect more about the actual management of allergens rather than all the background information, given that the name of this webinar is "Allergen Management, Supporting Your Business." Of course, this being a free webinar, I guess I shouldn't complain too much.
Kirsten: Me too Michelle
Simon Timperley: 1/2 way through michele...hold on.
Dhirendra: Perfect sound and slide visibility at my end.
Javier: Maybe allergen management is coming up? :)
ion] Gobinda: do we need to write word FISH on label for frozen 'tuna' for EU market OR if word 'tuna' available on label is accepted
Tony: It was said if an incident was food poisoning then all people would be ill rather than some people. Unless it is gross contamination in general I think some people get ill such as vulnerable groups, others are resistant and cope much better.
Yehia: The focus needs to adjust
BENEDITO: FOCUS BAD
Ron : Laura, I've found that ATP verification after cleaning coupled with trained technicians that test those places that are readily cleaned is the best way when you cant dedicate lines for specific allergens
marisa: focus bad
KRISHNAN: sorry,small fonts in the slides are totally blurred
Suzie: i never leave home without my epipen!
YOUSSEF: Adjust the contrast please
Javier: Bread good. Fire bad.
Marija: I can't see small fonts... nothing
ion] Laura alvarez: What best practices can be shared for cleaning equipment in facilities where there are several alleregns?
ion] Kirsten: Any suggestions for dealing with ingredients that come in with a "made on shared equipment" or "may contain" allergen warning?
Jose Aurelio: Laura alvarez, you need to validate your cleaning process, a good idea is to test with an allergen kit in the equipment surfaces
ion] Laura alvarez: In case of restaurants where several allergens are being handled, until what point we can minimize a cross contaminations? Would it make more sense to have a clear segregation fior big allergens and handle allergen free meals in specific areas? Shall be specified in the allergen risk assessment?
Theresa: Kirsten - always ask for their allergen control/management procedure and their validations..
Jose Aurelio: yes, you can use a color code for diferent knives or tables, separate the storage of allergens and preparete in diferent area the allergen free meals
Tracie barracks-white: No
Staci: new product development
Ana : NPD=new product development she said
enrique r: milk, tree nuts, peanuts,wheat, egg, soy and shellfish
Andrew: Jose / Laura - how many allergen free preparation areas do you have then ? 10 ? 20 ? It is just as bad to contaminate a milk-free meal with milk from a gluten-free meal.
Ron : Laura in the case of restaurants if you have that ability it would help. I think the goal is to minimize risk and employee training with management oversight and awareness is the best you can do. The rest would fall on the consumer
ion] Sandy: What do you use for verification of cleaning and how do you validate this?
Javier: I think I'm allergic to marriage?
Andrew: There are test kits for many allergens that you can use to verify cleaning
Cory: Sandy: allergen elisa kits (lateral flow)
Ron : Sandy - Hygiena has great test kits
Ron : We use Hygiena for Allergens and Preop Verification
Staci: Sandy, I use Romer allergen test kits. I test the equipment immediately after an allergen run to get a positive test. Run sanitation. Swab again for a negative. Do this three separate times for validation, annually. Per allergen. Then you verify by testing product, or performing swabs after runs
ion] Kirsten: It seems like any type of test kit (swab-type) is going to be random - and over a large piece of equipment (with many components), is this really valid/adequate?
Adriana: Neogen has tests for specific allergens for food and environment
Laura alvarez: Thanks Jose,
ion] shirin hadavandkhani: test kids are expensive for using in a manufacture?
Staci: Kirsten, multiple sets of data points is the key here.
Ron : Kirsten I would recommend having your employees take swabs in inconspicuous places that aren't readily cleaned then you would be sure to get the most out of the money spent
Jose Aurelio: Sandy, Neogen has several kit test
Tony: You can also test the first product through the equipment after changeover
Scott Wright: Any further info on allergen detection methods (for validations) ?
Ron : Shirin - Hygiena ATP Handheld monitors are around $1000 + cost of swabs. In contrast to the cost of a recall it is worth it in my opinion
Jesus: Shirin - 2 or 3 USD per test
Andrew: ELISA / PCR good for validation, test kits for verification
Jose Aurelio: Tony, agree and do not release until you have results
Theresa: Send swabs to an accredited lab for testing is also good for validaiton
shirin hadavandkhani: jesus Thank you
ion] Suzie: in the absence of a test kit, will an efficacy report from the chemical manufacturer serve as proof that the the chemical we are using has been proven effective on the particular allergen or pathogen we are cleaning?
ion] Peta-Gaye Clarke: would the rapid test work on all allergens?
Cecile Godinho: do an allergen risk assessment
Debbie: BioTrax is a good lab to use. biotrax.net
Nicole: Our current allergen management program is on par with the details outlined in this webinar
Staci: No, Suzie. You have to validate that YOUR cleaning procedures are effective.
David: do we get a copy of comments as well?
Ron : Look at process modifications, industry best practices, senior management training, employee training
Luis: Thank you!
Eva: Planning a full risk assessment. Thanks so much for your help!
Brian: Thank you Ruth
Michele: thank you for this presentation
Kirsten: Thanks to the group for your responses to my questions!
Tony: Thanks great presentation
Ana : very good summary - thank you
ion] Cecile Godinho: Any suggestions on good rapid swab tests??
Jesus: thanks everyone
BENEDITO: great presemtation
Debbie: Neogen kits
ANA MARIA: thank you for the presentation
ion] David Levy: What allergen risk are known as resulting out of the packaging materils?
Ron : I agree there are so many coming across in the US each day
ion] Luis: If a company wants to avoid all these controls, labelling will be enough?
Theophilus Fon : Thanks Michele good presentation
Suzie: thank you. we are a frozen storage warehouse with very little risk.
Jose Aurelio: Cecile, I have good experience testing soya and milk with Neogen
Staci: Cecile, Romer Labs produces test kits that can be used for equip swabs, CIP water, and product. Neogen test kits are not made for product testing.
Cecile Godinho: Thanks Staci!
ion] Luis: BRC requests to check if food grade lubricants are allergen free. Which allegerns?
Grace: How do i effectively risk asses ingredients under new product development with undeclared label
Kirsten: probably customer complaint, Simon
mara: Thank for this imformation
Theresa: Luis - no you must prove due diligence to avoid cross contaminaiton
alyssa: or they might receive a customer complaint
Theophilus Fon : We use 3M clean trace surface protein (allergen) for verification. This has been validated
Staci: We've been helping with questions, Simon! :)
marva hewitt: i have found this webinar of vast importance, a lot of information and a great refresher.
Theophilus Fon : Are all food allergen protein in nature?
Staci: Yes, Theophilus.
ion] Shawn: There have been several recalls for peanuts in cumin. General consensus is that this was economically motivated adulteration. How can you guard against this? Peanut is not something typically associated with cumin as much as Salmonella, etc.
Luis: Thank you Theresa! A customer told me they plan to include traces of allergens and label them in their products to avoid so much controls...
Korakot: Thank you for today
Laura: what are your comments on dry allergen cleaning? Can it be 100% effective?
ion] Seth: There are so many countries with different allergen declaration requirements. We' don't export much now, so our labels don't declare any allergens besides the US 8. Is there anything you can do after a product has been labeled if you want to export to a country with different requirements?
Staci: Laura, yes it can. There are quats that are dry cleaning powders that are effective.
Cecile Godinho: Laura what do you mean by"dry allergen cleaning"?
Andrew: Seth - add an oversticker with the new info
Theresa: Seth - you can possibly print a label to cover your existing label.
Jose Aurelio: Laura, it can be effective but it depends of the design and size
Marta V: Hi all, Setg
Dhirendra: Do one need to declare on the label if gluten-free product is made in a plant and production line which in not dedicate for gluten-free?
Marta V: Seth with the new BRC Issue 7 youÂ´d have to declare the 14 allergens for EU labeling
Staci: Not as long as your sanitation is validated and verified, Dhirendra
Marta V: so I suppose youÂ´d have to create new labels to export your products according to that standard
Joy: Is there critical limits in allergens if there is a test?
ion] Jose Aurelio: Co you have experience with allergen environmental testing?
ion] Luis: Are there reliable and confident threshold levels for allergens?
Staci: Depends on the allergen. For gluten, regulation requires < 20ppm
Suzie: implement allergen testing to validate the effectiveness of our cleaning process
Staci: Romer test kits can test down to < 5ppm
smita: There is stds for gluten free < 20 ppm. Is there limits for other allergens, like soy, wheat etc l?
Tony: Luis, thresholds vary with ethnic origin
Laura: @staci arent quats used as sanitizers, i.e reduce micro?
Kirsten: Dhirendra -- In US, gluten level has to be below 20ppm to be labeled as gluten-free. So if the cross contact is minimal, it may quality
Ron : Luis I agree with Staci for sulfites its 10ppm
Andrew: you can get packaging issues due to poor segregation when the printer splits composite sheets before they send them to you - this can be missed on high speed packing lines
Staci: Yes, but the cleaning process (IE: scrubbing, washing) physically removes the allergens
Luis: Thank you Tony, there are already some studies. But more research is needed...
Laura: @cecile dry cleaning would be conducted in the absence of water.
Luis: Thank you Ron and Staci!!!
Cecile Godinho: thanks Laura - using what types of detergents?
Luis: Thank you Ruth!!!
smita: Does Wheatgrass come under wheat allergen?
Luis: Allergen Bureau has some studies!
ion] Dhirendra: Do one need to declare on the label if gluten-free product is made in a plant and production line which in not dedicate for gluten-free?
Peta-Gaye Clarke: Thanks for this
Marta V: tks
Cecile Godinho: Thanks Ruth!
David Levy: Thanks Ruth and Simon!!
Peta-Gaye Clarke: very good presentation
Theophilus Fon : Thanks Ruth good job
marva hewitt: yes well done have totally enjoyed this.
Carlos: Thank You all for the very informative webinar
smita: Thanks Ruth and Simon
Luis: Very good Ruth! Thank you Simon!
Laura: @cecile there would be no detergents. just completely dry cleaning saying using compressed air and dry wiping down equipment.. i'm just wondering if its effective
Ina: Thank you both
marva hewitt: does she have any reference for the allergen levels please
David Sherring: thank you for an interesting webinar
maureen: @lLaura - I am wondering about dry cleaning as well
Jose Aurelio: Thank you