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Allergen Procedure for producer of food such as frozen seafood?


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#1 norazuanorrizan

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Posted 07 September 2018 - 03:53 AM

Hi All,

 

I would like to have an opinion on how to create allergen procedure for the industry which produce allergen food such frozen seafood.

 

Usually in allergen procedure will indicate to clean the line when change allergen to non allergen food however in this factory all line run allergen food. So what are the element need to be indicate in the procedure.

 

Is it this allergen procedure suitable for this case

 

Attached File  Allergen Control Program.doc   53KB   19 downloads


Edited by norazuanorrizan, 07 September 2018 - 03:57 AM.


#2 FSQA

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Posted 07 September 2018 - 12:53 PM

Hi and Welcome to the forums,

 

If you are running only Seafood ( and making all similar products with the same ingredients in all of your Finished Product/s ) on the production line, you will need to make sure that your finished product "LABELS" states as such.

 

I saw grains mentioned in your program, what kind of Grains are you using in processing? are they used in all of your finished products?


Edited by FSQA, 07 September 2018 - 12:54 PM.


#3 Fishlady

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Posted 14 September 2018 - 07:05 PM

What kind of seafood are you producing?  Generally, the "seafood" allergens would be finfish, crustacean shellfish, and (in some markets) molluscan shellfish.  If you are only producing finfish, for instance, you should not need to worry about allergen cross-contact between different species of finfish (unless your local regulations state otherwise), but if you also produce crab, then you would need to control cross-contact between the finfish and the crabs.  If you also have other allergens in your plant besides "seafood," then you obviously need to consider the possibility of cross-contact between those allergens and your "seafood," and the program you attached seems to be on the right track.



#4 Brendan Triplett

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Posted 15 September 2018 - 01:48 AM

I have found that when running equipment that has allergens running on the same line at different times that you should do random interval testing on the equipment to ensure that it is in compliance with being entirely “free of allergens.” There isd a big challenge with cross contamination if you cant get it right and auditors love to see documentation. Say what you do, do what you do, PROVE IT. It might be a good idea to say something about testing for allergens and then maintain any historical data you have showing that your cleaning processes have been effective.

Cheers!


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Brendan Triplett

#5 Charles.C

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Posted 15 September 2018 - 05:57 AM

Hi All,

 

I would like to have an opinion on how to create allergen procedure for the industry which produce allergen food such frozen seafood.

 

Usually in allergen procedure will indicate to clean the line when change allergen to non allergen food however in this factory all line run allergen food. So what are the element need to be indicate in the procedure.

 

Is it this allergen procedure suitable for this case

 

attachicon.gif Allergen Control Program.doc

 

Hi nora,

 

I assume production is for local distribution.

 

I suggest the first thing to find out for yr process is what are the allergen labelling requirements for Malaysia ?.


Kind Regards,

 

Charles.C





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