Seeking guidelines for separation or physical barrier for organic and non-organic and allergen and non-allergen
Hello am trying to calibrate my production manager on what is sufficient separation when staging ingredients for example organic with non-organic or allergen with non-allergen up on cook deck. I have researched and can't find any clear cut guidance. Reaching out to the community to get any ideas on how to give guidance.
Any insight would be greatly appreciated, I am also looking for a brief introduction to how to perform risk assessments with perhaps a generic template.
Kind Regards,
Hi Tomato Country Girl ,
Segregation is mandatory to avoid cross contamination or replacement by mistake for example organic with non organic , the below links may help you
below is FDA document "APPENDIX 9: ALLERGEN CROSS-CONTACT PREVENTION", storage requirements is clearly stated.
https://www.fda.gov/...129670/download
another useful links :
https://www.remaxdoo...or-food-storage
https://allergytrain...nteractive.aspx
For assessment please elaborate more about the risk assessment . it is to comply with certain FS ,
Generally risk assessment is the made like : Risk = Hazard * Probability
the below links may help you
Taking the Risk out of Allergen Risk Assessment'. - IFSThttps://www.bsigroup...pping Guide.pdf
BR,
Ehab
Ehab, thank you for the links, I am GFSI and have been for about 10+ years it is more organic than allergens that is one of our PRP's I try sometimes and give the same analogy to segregation we have very little organic in this particular facility. my problem is the plant staff seem to adjust better to specific data, %'s etc. so when it comes to code compliance which is very liberal in terms of telling you how to do it more what you have to do, prevent or maintain. So when they are told or read in code physical or separate barrier it is not as clear to them........for example: you must never put an allergen over a non allergen ingredient on the racks or on same pallet, or bins need to be 18" away from the walls etc....
In relation to risk assessments, I am looking to build a simple training for plant personnel more about doing risk assessments from food safety and build eventually into quality aspects, I want to be able to teach them thesteps to evaluate what they are wanting to change, modify, corrective actions (problem solve an issue).
Any references would be appreciated.