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Allergen management advice

02 August 2021

John Holah comments on the importance of allergen management and offers some practical allergen management advice. 

Across food and beverage processing the practical management of allergens is high on the agenda. Controlling allergens comes under four areas:

Stop allergens entering the factory: This can be achieved through a number of procedures which should include defining prohibited site allergens, using approved and trusted raw material suppliers, and ensuring that all new product development is free from non-essential allergens.

Segregate products and ingredients: To ensure that this is implemented, clear and correct labelling of all products and ingredients is key.  This should be accompanied by dedicated storage areas for each allergen, packaging and label control, to minimise the movement of ingredients around the site. A robust allergen spillage plan is also vital

Removal of allergens from surfaces:  A number of key points should be adhered to. These include a validated cleaning process, the use of colour coded PPE, dedicated cleaning equipment, thorough post-clean inspection and appropriate cleaning verification by allergen detection kits.  Staff training to ensure understanding and implementation all the points is also key.

Avoid spreading allergens around the site: To successfully achieve this a ‘use allergens last in production’ plan should be implemented as well as dedicated production utensils, defined managed airflow and dust extraction and dedicated waste handling.

Allergen risk assessments and allergen management systems will aim to avoid the unintentional presence of allergens in products, with an evaluation of the likelihood of allergen cross-contamination throughout the production process from raw materials to end product.

“Existing Good Manufacturing Practice (GMP) controls will assist with allergen management, avoiding cross contamination via segregation, cleaning and the use of separate utensils amongst others, so in many ways allergen management is an extension of programmes that are already in place.

It is important to remember that cleaning practices which may meet the correct microbiological hygiene standards may not be sufficient to remove allergens from surfaces and equipment. Unlike microbial contamination, allergens are generally unaffected by heat and unaffected by disinfectants.

Cleaning processes should be validated to ensure that they are sufficient to remove the allergens present. Whilst ATP or protein tests could be used, specific allergen testing is widely recognised as offering the best way to make sure the cleaning programmes in place are successful.

John Holah is principal corporate Scientist: Food Safety & Public Health at Holchem.  


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