It does take a couple of reads through to clarify...
5.3.1 looks purely at raw materials, and essentially look at the risk. This asks two questions essentially:
- is there an allergen known to be in the ingredient? (example: egg in pasta)
- is there a risk of allergen contamination in the ingredient? (example buying egg-free pasta from a dedicated egg free supplier vs from a supplier that produces both egg and egg-free pasta)
5.3.2 is definitely the list of ingredients, but add in all other potential sources of allergens (cross docked materials, product development samples, finished products etc.