Hello, our factory manufactures dried shrimp only, therefore all final products will contain crustacean allergen.
According to our consultant, allergen crustacean is identified as a risk and therefore we have to validate cleaning to remove all traces of the allergen, even though the actual product is an allergen.
Our consultant says we have to demonstrate removal of the allergen through effective cleaning measures, therefore we have swab all food contact surfaces in our factory for validation. She says this is done just in case you start making a non-allergen product. However I explained that we have no plans or intentions to make any other product.
My questions are as follows:
1. How often do we have to swab to validate allergen removal, 1 month, 4 months, 6 months etc?
2. Do we have to swab all food contact surfaces or select one surface for testing?
3. Is allergen cleaning validation necessary if the allergen identified is part of our product makeup? If we test our final product for crustacean allergen it is almost 100% certain it will contain crustacean allergen no matter how well the factory has been cleaned.
Thank you for your help.