According to requirement on FSSC 22000 Ver.5 that mention risk assessment of potential source of Allergen and control measure shall have a document and off course should be one of hazard in HACCP.
How to make the severity of allergen fixed ? between Moderate or High ? we decide the severity based on scientific base, right ? but some journal that mention the severity is moderate in other hand it became high ?
Need your opinion please !!
The short answer is that for most of the World detection of a "relevant" allergen is an event concerning a hazard of Regulatory non-zero tolerance, ie analogous to Salmonella. (see "relevant" below). So severity always = "high".
The exception(s) to above is in a very few locations where something like the Vidal System is in official use such as Australia which specifies levels of risk/ "action".
"Relevant" relates to the list of allergens considered to be of Regulatory safety "concern" (especially from a labelling POV) and which varies with location. The list usually includes two items which are regarded as non-zero tolerant, ie gluten and sulphite.
So you need to determine yr appropriate local Regulatory list.