Allergen management in a bakery premix plant

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 ?

Noeleen

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.