How to implement an allergen management program
Start Time: 16.06 PM London, 11.06 AM New York
Dr. Douglas L. Marshall, Chief Scientific Officer, Eurofins Food Safety Systems
Allergenic proteins can be found in a variety of foods. Such allergens are generally resistant to heat; therefore, you can’t “kill” them by cooking. Sensitive individuals exposed to food allergens can experience respiratory distress potentially leading to death! As a consequence, most regulatory jurisdictions have a zero tolerance for undeclared allergens in foods. Overuse of allergen warning statements on labels limits consumer choice. Such declarations are frequently ignored if allergenic food or ingredient is not listed as an ingredient. There are four leading causes of allergen-control failures: 1) formulation failures, 2) rework control failures, 3) cleaning failures, and 4) packaging and labeling failures. This session will highlight best practices needed to achieve effective allergen control.
