HI, I am new to the seafood processing industry and is trying to wrap my head around when kind of allergen control is necessary if a facility processes both fish and crustaceans. I looked at major allergens listed under US and Canada and can see that Crustaceans and fish are usually in separate categories- what I wasn't sure is if the industry typically keep crustacean processing separate from fish processing (and vise versa) to mitigate allergen cross-contamination?
I am assuming ingredient storage/final product storage between these 2 different types has to be secregated, as well as there need to be an adequate allergen cleanout before changeovers if a facility processes crustaceans and fish in the same processing line? I don't think having a precautionary statement to mention may-contain-fish/crustacean will provide an exemption for not having a system to control the 2 groups of allergens separately....?
Any pointers/thoughts from experts from the seafood industry is greatly appreciated!