Identifying Sensitive Materials in Product Description

Hey guys. Do you mind to enlighten me on the difference between allergen materials and sensitive materials as in HACCP requirement? I'm clear on the allergens but quite confused when it comes to sensitive materials. Are they related? Thank you. 

The fundamental difference between an allergy and a sensitivity is the consumer's reaction. Food allergies trigger a response in the consumer's immune system and can produce severe reactions including death. The major allergens of the country the product is distributed in should be considered. (e.g. USA/Big 8 allergens). Food sensitives are less severe and do not result in death. A sensitivity triggers a response in the consumer's digestive system. Examples of foods that consumers are sensitive to are dairy, gluten, caffeine, etc. If consumed, the individual will have GI upset, minor skin rashes, etc. - important thing to remember, not death!

To recap, within your HACCP plan the major allergens must be addressed and appropriately labeled. The ingredients that could trigger sensitivities should be considered.

The fundamental difference between an allergy and a sensitivity is the consumer's reaction. Food allergies trigger a response in the consumer's immune system and can produce severe reactions including death. The major allergens of the country the product is distributed in should be considered. (e.g. USA/Big 8 allergens). Food sensitives are less severe and do not result in death. A sensitivity triggers a response in the consumer's digestive system. Examples of foods that consumers are sensitive to are dairy, gluten, caffeine, etc. If consumed, the individual will have GI upset, minor skin rashes, etc. - important thing to remember, not death!

 

To recap, within your HACCP plan the major allergens must be addressed and appropriately labeled. The ingredients that could trigger sensitivities should be considered.

I do understand the term on similar basis as well. However, recently we had an external certification auditor who commented on our current practice. He has mentioned that sensitive materials shall be referred to those that likely cause adverse affects to health through improper storage. For instance, we are chocolate manufacturers. So some of the examples he have given to my girl (when I was not present during the audit) :

i) durian paste - sensitive material as it needs to be froze under certain temperature

This definitely triggers my query. I wanted to double check on this before approach him. Thanks.

Hi LECHUMI,

My mistake, I misunderstood the inquiry. So is your question specific to "is this a requirement of HACCP", so that you may challenge the auditor OR "what is the requirement and how should I comply"? My answer will depend on your answer.

Hi LECHUMI,

My mistake, I misunderstood the inquiry. So is your question specific to "is this a requirement of HACCP", so that you may challenge the auditor OR "what is the requirement and how should I comply"? My answer will depend on your answer.

Hi! My question is more on "what is the requirement and how should I comply?". Because my understanding is different as I have mentioned earlier. But my auditor on the other hand commented differently. 

Thank you!  :spoton:

From google -

Sensitive raw materials (SRM) /ingredients – Materials forming part of a product, e.g. primary produce, additives, processing aids as well as packaging and similar materials that could result in an unacceptable food safety risk to consumers and need to be controlled.

Hi Lechumi,

My guess is yr associate somewhat confused the Auditor's comments.

This  document discusses the meaning of SRM in a haccp context -

Malaysia, HACCP Sensitive Raw material.pdf   381.37KB   76 downloads

(esp see Table2 Pg 464)

I do not possess the Malaysian HACCP Standard but I would anticipate the decision tree (eg steps Q1-Q3)  referred within  is something like this  -

Decision tree - sensitive raw material.pdf   52.39KB   67 downloads

PS - I'm unsure if the above answers yr specific query ? As to whether an allergen containing raw material is "sensitive" or not, it depends on answers to Qu 2/3. Ideally the answer is No (ie "YYN" pattern)(labelling is regarded as the Qu2 process step where the allergen hazard is controlled).

So some of the examples he have given to my girl (when I was not present during the audit) :

 

 

I'm sure you're coworker would A) like to be described as such  and B) not be referred to as a girl as I am sure she is an adult

From google -

 

 

Hi Lechumi,

 

My guess is yr associate somewhat confused the Auditor's comments.

 

This  document discusses the meaning of SRM in a haccp context -

 

Malaysia, HACCP Sensitive Raw material.pdf

(esp see Table2 Pg 464)

 

I do not possess the Malaysian HACCP Standard but I would anticipate the decision tree (eg steps Q1-Q3)  referred within  is something like this  -

 

Decision tree - sensitive raw material.pdf

 

PS - I'm unsure if the above answers yr specific query ? As to whether an allergen containing raw material is "sensitive" or not, it depends on answers to Qu 2/3. Ideally the answer is No (ie "YYN" pattern)(labelling is regarded as the Qu2 process step where the allergen hazard is controlled).

Hi Charles. Good day to you. The info you shared are indeed very helpful. Now I'm clear on the auditor's comment. Thank you.  :clap:

I'm sure you're coworker would A) like to be described as such  and B) not be referred to as a girl as I am sure she is an adult

Hi! Lol sure she is. Thank you for the highlight btw. Have a nice day  :thumbup: