2 replies to this topic

[Foodit]

Hello,

 

We are looking for a 3.party warehouse where I am setting up our demands. Is there som clear guideline for how to handle allergens in the storage/warehouse where the bags (In theory) are never opened? Do they have to be separated for each and every allergen type, if so, how separated should they be or can we, (by a risk evalution I assume) place them together with other goods?

 

[smgendel]

Generally, in a warehouse situation, the biggest risk will be broken bags and spills. You should be sure that you have training and procedures for how to handle these situations, as well as appropriate cleanup tools.  

 

Beyond that, the segregation of allergens within the warehouse is an important control - to prevent both cross-contact from spills and mix-ups in receiving and shipping.  

[Kara S.]

"Do they have to be separated for each and every allergen type"  - The answer is yes, for each and every allergen type. As Smgendel said, if items break or leak onto other pallets, it will cause contamination. 

 

There are many options for separation. Labeling and color coding are always helpful.

1. All allergenic ingredients are stored on the ground level racks. If there is a broken bag or leaking tote, it is less likely to contaminate other pallets. 
2. Each column of racks is dedicated to 1 allergen. Racking is typically open, but you can add walls along the supports for added separation. 
3. Separate rooms for allergens - companies like to do this so they can limit the area of control to 1 room rather than the whole warehouse.