SQF Module 2 (2.8.1 allergen management)

Good Afternoon everyone, 

I need help understanding this report from our SQF counselor. 

 

The responsibility and methods used to control allergens and to prevent sources of allergens from contaminating product shall be documented and implemented.  The allergen management program shall include:
i. A risk analysis of those raw materials, ingredients and processing aids, including food grade lubricants, that contain food allergens;
ii. An assessment of workplace-related food allergens from locker rooms, vending machines, lunch rooms, visitors;
iii. A register of allergens which is applicable in the country of manufacture and the country (ies) of destination if known;
iv. A list of allergens which is accessible by relevant staff.
v. The hazards associated with allergens and their control incorporated into the food safety plan.
vi. A management plan for control of identified allergens.
The allergen management program shall include the identification, management, and labelling of products containing gluten, where applicable. Minor i. Risk analyis not conducted iii. Register of allergens not on file iv. List of allergens acessible not listed v. Hazards associated with allergens not listed vi. Allergen managemetn program not implemented Provision shall be made to clearly identify and segregate foods that contain allergens.  Segregation procedures shall be implemented and continually monitored. Minor methods not listed Where allergenic material may be intentionally or unintentionally present, cleaning and sanitation of product contact surfaces between line changeovers shall be effective, appropriate to the risk and legal requirements, and sufficient to remove all potential target allergens from product contact surfaces, including aerosols as appropriate, to prevent cross contact.  Separate handling and production equipment shall be provided where satisfactory line hygiene and clean-up or segregation is not possible. Minor methods not listed

 

Can someone please explain to me, what I'm missing. I know a few of you will tell me to ask him but I just don't understand what he means still.

Thank you in Advance

Good Afternoon everyone, 

I need help understanding this report from our SQF counselor. 

 

The responsibility and methods used to control allergens and to prevent sources of allergens from contaminating product shall be documented and implemented.  The allergen management program shall include:
i. A risk analysis of those raw materials, ingredients and processing aids, including food grade lubricants, that contain food allergens;
ii. An assessment of workplace-related food allergens from locker rooms, vending machines, lunch rooms, visitors;
iii. A register of allergens which is applicable in the country of manufacture and the country (ies) of destination if known;
iv. A list of allergens which is accessible by relevant staff.
v. The hazards associated with allergens and their control incorporated into the food safety plan.
vi. A management plan for control of identified allergens.
The allergen management program shall include the identification, management, and labelling of products containing gluten, where applicable. Minor i. Risk analyis not conducted iii. Register of allergens not on file iv. List of allergens acessible not listed v. Hazards associated with allergens not listed vi. Allergen managemetn program not implemented Provision shall be made to clearly identify and segregate foods that contain allergens.  Segregation procedures shall be implemented and continually monitored. Minor methods not listed Where allergenic material may be intentionally or unintentionally present, cleaning and sanitation of product contact surfaces between line changeovers shall be effective, appropriate to the risk and legal requirements, and sufficient to remove all potential target allergens from product contact surfaces, including aerosols as appropriate, to prevent cross contact.  Separate handling and production equipment shall be provided where satisfactory line hygiene and clean-up or segregation is not possible. Minor methods not listed

 

Can someone please explain to me, what I'm missing. I know a few of you will tell me to ask him but I just don't understand what he means still.

Thank you in Advance

 

It might help to clarify what your current program looks like. Can you give us a summary of your allergen control program? Then maybe we can match that up with your SQF counselor/consultant's results. 

It's hard to tell which is our allergen program, we are a facility that only stores frozen items. The way it comes in is the way it leaves our facility. We are a third party holder mostly for all our clients. Clients product comes palletized and wrapped, and all we do is gold them here until they find a buyer. By what our consultant was suggesting is the isolate all product that has an allergen from all other product. I mean I feel like I'm getting everyone confused and myself too. 

This is our SOP we created for allergen. Can someone take a look and help me with what I am missing. 

 

 2.8.1 allergens.docx   41.79KB   254 downloads

 

Do you hold any of these products below? What is your cross-contamination prevention plan?

 

How are they sealed? arre they labelled? is their designation operate storage for allergens?

cleaning methods and validation?  training? 

are non-food lubricants/products kept separate and labelled from food products?

Is there a process flow map? receiving-->storage-->shipping...e.t.c?

Have you identified possible areas of cross-contamination? 

 

1. Milk
2. Eggs
3. Fish (e.g., bass, flounder, cod)
4. Crustacean shellfish (e.g., crab, lobster, shrimp)
5. Tree nuts (e.g., almonds, walnuts, pecans)
6. Peanuts
7. Wheat
8. Soybeans

Yes, I'm positive that we have a few of the items above. So what we did start is separating all product with allergen. All product is sealed and it box and with labels. We do have a process of receiving storage and shipping. We never open boxes that have the clients product inside. Our freezer is below 30. 

Thank you, very much. This really helps.

Excellent reply QAGB!

Maybe have a look at the Free Guidance material ?