I'm, at the time, doing a internship in a meat processing center that wants to migrate from ISO 22000 to FSSC 22000 and my dissertation's theme revolves around this. I don't have much experience in this area and I'm finding dificult assessing the allergen risk of the facility and putting it on papper. Is there any template I can use to guide me in this aventure?
They produce products with and without allergens according to an appropriate producing sequence and clean the contact equipment whenever necessary (in between different allergens). They also have related GMP and PRPs. I already propose label cheks, segregation at recepcion and storage locations, dedicated utensils and some other changes. I also have doubts concerning the need to do a allergen cleaning validation on equipments, is it necessary? I sugested it, but they think it'll be very expensive and they already have the cleaning microbiologically validated and verified and use detergents known to be very effective.
Dumb question: if I produce a products highly allergenic (3 different allergens) and perform adequate cleaning of the equipment can I reduce the probability of cross contamination? And what about it's impact (consequence's on the consumer health)? I'm thinking that it's not possible to reduce it's impact/severity, only the probability of happening? But I've been tool otherwise and now I'm cluess.