Allergen control during product changeover of Mixed Masala
Hello,
I had a question about how to deal with change-over or ensuring safety when dealing with allergens on the same line/machinery for our Mixed Masala production.
Hello,
I had a question about how to deal with change-over or ensuring safety when dealing with allergens on the same line/machinery for our Mixed Masala production.
Regret that no idea as to the typical constituents of mixed Masala.
If you are only making one product maybe see -
Is this a powdered seasoning or wet product?
The general rules are, segregate lines if you can, if you can't then it's all around your cleaning. Validate it (can your proposed method remove the allergen?) and tightly monitor it.
Our products are Powdered seasoning and all of our products are dry product only. We produce both allergen and non allergen containing spice products in the same production line. We don't have any CIP in our process. We use only dry cleaning method. Please share any effective dry cleaning method available for removal of allergen residue during product change over.
Our products are Powdered seasoning and all of our products are dry product only. We produce both allergen and non allergen containing spice products in the same production line. We don't have any CIP in our process. We use only dry cleaning method. Please share any effective dry cleaning method available for removal of allergen residue during product change over.
dry cleaning.png 75.21KB 0 downloads
sm3 - GMA - Industry_Handbook_for_Safe_Processing_of_Nuts_2010.pdf 1.52MB 36 downloads
(pgs 64,72)
and, JFI,
dry cleaning (2).PNG 17.35KB 0 downloads
prevention allergenic cross-contamination.pdf 282.42KB 56 downloads
Kelloggs dry and wet cleaning.pdf 1.39MB 52 downloads
To prevent product change-over, I think its best to manufacture all your allergenic products on the last batch after producing all non-allergenic items. If not possible, then validate your cleaning instructions with regards to removing allergen, detergent, product residues and micro, monitor, verify and document it for you to have confidence that products produced are not contaminated with allergens.
To prevent product change-over, I think its best to manufacture all your allergenic products on the last batch after producing all non-allergenic items. If not possible, then validate your cleaning instructions with regards to removing allergen, detergent, product residues and micro, monitor, verify and document it for you to have confidence that products produced are not contaminated with allergens.
Hi Bryan,
See the 2nd, 1st pdfs in Post 5
Thanks Mr.Charles
I would be very nervous only using dry cleaning techniques then declaring something to be allergen free. As Amstel said, planning production to run your allergenic product last (if there is only one) is one way but then that needs to be followed up by a documented, rigorous wet clean.
Some seasoning suppliers flush through with salt but I've heard horror stories about how badly it fails!
Just make sure you validate, validate, validate. Where are the most difficult parts to clean? How will you test them as validation? Will you use rapid verification swabs on each clean or periodically? How will you monitor?