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Allergen management in a bakery premix plant

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  • South Africa
    South Africa

Posted 21 June 2016 - 12:53 PM

Good day All,


Needing some information on Allergen management in a bakery premix plant (where the mail ingredients are Soya flour and Wheat Flour)


90% of product with both ingredient and remainder with only wheat.


We also buy and sell some sesame seeds


Is this a matter of segregation or and cleaning between each blend? a we only have one big mixer ?





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  • United Kingdom
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Posted 21 June 2016 - 03:28 PM

Yes you would need to segregate and clean between the products containing soy and the products just containing wheat.  I would write in your HACCP plan or risk assessment that you don't treat wheat as an allergen as it is in everything.  I would plan production not containing soy to be at the start of the day then move onto soy then a full clean down at the end of the day.  You would need to validate your cleaning process to make sure it's effective at removing soy residues.

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