Food Allergy Management

Documented procedures for the control and prevention of contamination must be in place and visible or readily available to all employees in the work area. The procedures should contain information about:

 Product development guidelines in terms of allergens.

Good hygiene, for example, rules regarding clothing, hand-washing and hand contact with foods.

Cleaning of premises, equipment and tools.

Handling of rework materials, for example, the conditions under which such products may be used.

Waste management, for example, how waste should be labelled and kept separate from rework.

Situations where potential cross-contamination can occur between raw materials, products, production lines or equipment, and each employee’s responsibility for preventing this.

Production scheduling.

Labelling of raw materials, semi-finished goods and finished products

Changes to any process within a food production facility, or introduction of a new raw material or
product, can affect allergen cross-contact risks for other products manufactured at the same site.

Moving production of a product to another site may also alter the allergenic risk associated with it.

Any such changes will therefore require a re-assessment of the original risk for all potentially affected products and, if required, application of new risk management measures.

Any new relevant risk identified, which cannot be reduced further, will need to be communicated to consumers, for instance through advisory labelling

What you’ll learn

• understand what allergen management procedures to follow when handling, storing and producing food
• understand hygiene, cleaning and safety standards to minimise the risk of cross-contamination of allergens
• understand how to monitor and review appropriate allergen control systems

Who this course is for:

• All staff (including temporary staff and contractors) involved in handling ingredients, equipment, utensils, packaging and final products should be aware of allergens.