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Bakery Allergen Management

Allergen management sqf 9.0 allergen control safe quality food allergen bakery baked goods

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Bread_Head316

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Posted 17 June 2021 - 02:43 PM

Hi Everyone, I currently work in a bakery that only have one allergen and that is wheat (in which is in every single product we produce)

We are planning on introducing other allergens into our product by next year so I am working on an allergen management program. I have all my ducks in a row except the cleaning and verification of the allergens. Scheduling production based on allergens is not an option however the following are steps that i have in mind. Could you all provide any insight on whether its acceptable or not? 1. General dry cleaning after every allergenic production run. 2. Verify through swabbing to ensure the cleaning was sufficient. 3. test batch, ran after the allergenic product for presence of allergens. Could i possible do this process for 3 months then decrease the frequency of swabbing if I'm able to show trends of allergens are being removed from the line &  non allergenic products ran after, was not compromise? I would like to do this annually to validate the cleaning process is removing allergens. Thank you in advance



Charles.C

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Posted 17 June 2021 - 03:10 PM

Hi Everyone,

 

i currently work in a bakery that only have one allergen and that is wheat (in which is in every single product we produce)

We are planning on introducing other allergens into our product by next year so I am working on an allergen management program.

 

i have all my ducks in a row except the cleaning and verification of the allergens.

Scheduling production based on allergens is not an option however the following are steps that i have in mind.

Could you all provide any insight on whether its acceptable or not?

 

1. General dry cleaning after every allergenic production run.

2. Verify through swabbing to ensure the cleaning was sufficient.

3. test batch, ran after the allergenic product for presence of allergens.

 

Could i possible do this process for 3 months then decrease the frequency of swabbing if I'm able to show trends of allergens are being removed from the line &  non allergenic products ran after, was not compromise?

 

I would like to do this annually to validate the cleaning process is removing allergens. 

 

Thank you in advance

Hi BH,

 

SQF offer a lengthy procedural presentation in the ver. 8.1 Standard  regarding allergens/cleaning/validation/verification.

 

I suggest you have a look since, assuming options still valid, it  may alleviate yr intended actions.

 

PS - I am not a SQF user hence my caution.


Kind Regards,

 

Charles.C


Tresa

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Posted 17 June 2021 - 07:04 PM

Hi BH,

 

In our process, the equipments are dry cleaned at any change of flavor, and a visual inspection is performed by the team lead or delegate to verify that cleaning activities are done and document the result of inspection. If any non-conformities are found during the visual inspection, equipment needs to be re-cleaned  immediately and re-inspected. Once the inspection is found acceptable, the operations can resume. 

Since the pans and the trays cannot be washed on a constant basis, and therefore, all allergens present in our plant are declared on the package, and I send once a year finished product to the lab for allergen testing.



Charles.C

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Posted 18 June 2021 - 02:03 AM

Hi BH,

 

In our process, the equipments are dry cleaned at any change of flavor, and a visual inspection is performed by the team lead or delegate to verify that cleaning activities are done and document the result of inspection. If any non-conformities are found during the visual inspection, equipment needs to be re-cleaned  immediately and re-inspected. Once the inspection is found acceptable, the operations can resume. 

Since the pans and the trays cannot be washed on a constant basis, and therefore, all allergens present in our plant are declared on the package, and I send once a year finished product to the lab for allergen testing.

Hi Tresa,

 

Thks input.

 

I deduce that only one line is in use and flavour changes may involve potential introduction of different (residual) allergens, ie cross-contamination.

 

The above looks compliant with SQF/8.1 but I would have thought also necessary to  validate that yr visual inspection is capable of preventing allergenic cross-contamination ?

 

IMEX annual testing is typically regarded as a verification activity.


Edited by Charles.C, 18 June 2021 - 05:20 AM.
edited

Kind Regards,

 

Charles.C


Tresa

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Posted 18 June 2021 - 11:50 AM

Hi Tresa,

 

Thks input.

 

I deduce that only one line is in use and flavour changes may involve potential introduction of different (residual) allergens, ie cross-contamination.

 

The above looks compliant with SQF/8.1 but I would have thought also necessary to  validate that yr visual inspection is capable of preventing allergenic cross-contamination ?

 

IMEX annual testing is typically regarded as a verification activity.

Hi Charles,

Yes, we run one flavor at the time. How can I validate our visual inspection? what is IMEX testing?



Charles.C

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Posted 18 June 2021 - 02:39 PM

Hi Charles,

Yes, we run one flavor at the time. How can I validate our visual inspection? what is IMEX testing?

Hi Tresa,

 

The method is spelled out in SQF Guidance article I mentioned previously. Have attached article with the, probably, most relevant items highlighted.

 

Attached File  SQF 8.1,Allergen Management program - Cleaning Va-Ve.pdf   117.8KB   21 downloads

 

IMEX = In My Experience


Kind Regards,

 

Charles.C


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emportllc

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Posted 22 June 2021 - 04:10 PM

Adding on to the references Charles already gave -

 

Important to draw a distinction between validation and verification. Validation = proving that the cleaning method, when properly implemented, works. Verification = proving that you actually did the same cleaning method TODAY.

 

When it comes to allergens, validation can happen yearly - or more frequently, especially when there are changes (new ingredients, new processes, etc). It's advisable to do this with allergen-specific methods (in house kits and/or via 3rd party lab) rather than more broad general protein types of testing. Your plan to do thorough swabbing as well as product testing makes a lot of sense (to me).

 

Keep in mind that:

  • you need to prove that the swabs you use will in fact detect the allergen if it's present (so that you can feel confident in the accuracy of negative results). 
  • if you want to use a different type of swab for verification, you will want to incorporate it into your validation process.
  • one round of validation will likely not cover multiple types of allergen. Proving that your cleaning method successfully minimizes CC risk from almond flour won't cover CC risk from marzipan or from milk powder, etc.

Verification should happen every time you do the clean. There's some flexibility in how you choose to do the verification, detailed in the docs Charles sent. But whatever the verification step is, it needs to be documented every single time.

 

Happy to talk more if helpful.

 

Emily



Emily Kaufman  
Emport, LLC
More safe food, more happy people

866.509.4482 • 718.717.2353
emilyk@emportllc.com • emportllc.com

 


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