13 replies to this topic

[yosali13]

Hi, thanks for reading.
I really need help with this part of the code..
We manufacture 1 product, corn sandwich with cheese. (Arepa)
We have 2 known allergens, milk(cheese) and soy (May contain traces in a raw material)
How do i document or what do i document if we don’t need to control the allergen since this is the only product we make.. we control in the finished product by labeling and packaging material all says may contain traces of soy and contains milk. Not sure what to put in the code? Am i still suppose to do a risk analysis and etc???

[Quality Ben]

Hi Yosali13,

 

I would suggest that if this is the only product you manufacture - and all allergens are known, then you would just need to document this.

Is this already captured within your HACCP documents? 

You could also just add a simple one page document detailing your allergen awareness and risk (low....seeing as there is no risk to cross contamination of any other product). A simple statement might also suffice - could be added into the most suitable current document eg: GHP / GMP if applicable.

[Charles.C]

Hi yosali,

 

This Query also relates to yr parallel thread -

 

https://www.ifsqn.co...oy/#entry146016

 

SQF details allergen management in section 2.8

 

Presumably you have to (appropriately) respond to the various paragraphs within the section.

 

+ include appropriately  in the haccp plan (eg see my yoghurt excel example [for fsc22000] -

 

https://www.ifsqn.co...ge-4#entry50651

[FoodSafetyPlanet]

You wouldn’t have daily documentation (ie, changeover log) but you’d still have a documented allergen control program. This is where you’d explain how allergens are identified, controlled, and handled while in the facility.

For example, how do you control the allergens entering the building?

[Hoosiersmoker]

Create a simple risk assessment document and review it annually to verify there are no changes. Just list the product, the potential allergens, how they might be introduced, the risk level and summarize the lack of need for controls due to the very low risk. Add a risk matrix to explaining the findings and you're done. Should take about half an hour or so to complete. You've already done the risk analysis in your post, but if you don't have it recorded it never happened.

[Charles.C]

Create a simple risk assessment document and review it annually to verify there are no changes. Just list the product, the potential allergens, how they might be introduced, the risk level and summarize the lack of need for controls due to the very low risk. Add a risk matrix to explaining the findings and you're done. Should take about half an hour or so to complete. You've already done the risk analysis in your post, but if you don't have it recorded it never happened.

 

Just a comment.

Food may not necessarily be as minimalist in expectations as Packaging.

[Hoosiersmoker]

Charles.C - Point taken. We definitely deal with considerably less risk factors, much easier.

 

On the days I feel like throwing my hands up and bolting, I remember how fortunate I am that I don't work in food manufacturing!

[yosali13]

Thanks everyone for there response.

My allergen program was great! I did a risk assesment and matrix for raw materials and finished product and did a simple document and it was great!

[Mulan1010]

You may have already covered this but just in case... Please be sure to address allergens in your break room area.   What the employees might bring in to the facility and/or what might be in the vending machines.

[dians999]

Hi everyone,

 

Similar to @yosali13, the company where I work also produce just one product (fermented milk drink with probiotic).  We use only one allergen : skim milk.  This allergen hazard already identify on Hazard Analysis.  We also has an "allergen statement" which state that our facility is dedicated to produce this product only, none other product is produced in the facility.  The ingredients (allergen + non allergen) will be finally blend together to produce the final product.  There for, we decide not require a special cleaning & sanitation or special / segregation in raw material storage warehouse. 

 

But, even so, our customer keep require us to do allergen management program.  This makes me very confuse.

 

Please advise of how to manage this issue.

 

Thank you very much.

 

Regards,

Dian

[QAGB]

Hi everyone,

 

Similar to @yosali13, the company where I work also produce just one product (fermented milk drink with probiotic).  We use only one allergen : skim milk.  This allergen hazard already identify on Hazard Analysis.  We also has an "allergen statement" which state that our facility is dedicated to produce this product only, none other product is produced in the facility.  The ingredients (allergen + non allergen) will be finally blend together to produce the final product.  There for, we decide not require a special cleaning & sanitation or special / segregation in raw material storage warehouse. 

 

But, even so, our customer keep require us to do allergen management program.  This makes me very confuse.

 

Please advise of how to manage this issue.

 

Thank you very much.

 

Regards,

Dian

 

 

You still have to have an allergen management program. Have you taken into account people's personal lunches? I'm sure they bring in other allergens into your facility. Yours just doesn't have to have as much detail because all of your products have the same allergen in them. You might want to have a large spill procedure as well (even though your finished product will end up with the same allergens). Have you also considered allergen training as part of your program? Everyone still has to have allergen training whether you handle allergens or not.

[dians999]

You still have to have an allergen management program. Have you taken into account people's personal lunches? I'm sure they bring in other allergens into your facility. Yours just doesn't have to have as much detail because all of your products have the same allergen in them. You might want to have a large spill procedure as well (even though your finished product will end up with the same allergens). Have you also considered allergen training as part of your program? Everyone still has to have allergen training whether you handle allergens or not.

 

Hi @QAGB, thank you for your feed back.  Yes we already list employee allergy to and also for visitor/guest (lunch for employee and visitor is provided by the company canteen).  We also conduct allergy training (by medical doctor).  We don't have (yet) "a large spill procedure", thank you, we'll try to make one.

 

Thank you for your feedback.

Regards,

Dian  

[QAGB]

Hi @QAGB, thank you for your feed back.  Yes we already list employee allergy to and also for visitor/guest (lunch for employee and visitor is provided by the company canteen).  We also conduct allergy training (by medical doctor).  We don't have (yet) "a large spill procedure", thank you, we'll try to make one.

 

Thank you for your feedback.

Regards,

Dian  

 

 

Hi Dian,

 

I'm not entirely sure as to what you mean by listing employee allergies. What I mean is, have you considered that your employees could bring in a peanut butter sandwich, or a big of M&Ms to work for lunch (where you don't have nuts as an allergen in your facility). What is your policy for that? Do you allow them to bring other allergens to work in their lunch, or do you prohibit certain allergens from being brought into the building? Do you have a list of allergens your company canteen is allowed to use in the food provided to your employees? If you don't have any such policy, you should have risk assessed this to show why a policy isn't needed.

[Charles.C]

Hi Dian,

 

Most allergen control programs are fairly similar in scope however the specific details may depend on  which FS Standard you are using. ???? (eg see Post 3).