FOOD SAFETY
Ten musts of allergen management Romer Labs product manager Martin Candia gives a run down about the essential aspects of food allergen management that no program can do without.
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ince the declaration of allergen content in food products has become mandatory in the food industry, consumers have witnessed a proliferation of allergen statements, formulations and formats that often cause effects opposite to those intended. Product labels turn out to be either so confusing that the consumption by people with allergies is discouraged, or so all-encompassing that users have to wonder if any real check was conducted on the products. In both cases, a detrimental effect is achieved – the consumers lose confidence in the information on the label. Ideally, the information conveyed in the label should be the result of an evaluation of the real risk of the presence of an allergen in the product. This evaluation should take into account a risk assessment of the presence of allergens (comprising the whole production chain) and an appropriate allergen management plan. Food allergen management is the name given to the collection of all documented measures and policies taken by a company to identify, minimise, control, or, if possible, eliminate the presence of allergens in all the levels and areas of a company involved in the supply chain. This includes the training of personnel and the internal and external communications of the risk and presence of said allergens. There are guidance documents and many food safety certification programs that provide general guidelines on the aspects to take into account when putting a food allergen management plan in place. Though there may be some local variation, all of them share similar aspects. Understand how your suppliers determine allergen status It is essential to determine or verify the allergen status of the material suppliers provide and to
understand their allergen risk and their allergen management practices. There are different ways to accomplish this. The first and simplest is to require that providers give information about the measures they have taken to get the allergen status they declare. This inspection can include the testing of the material with allergen-specific analysis methods like ELISA. But that is just a starting point. Preferably, one should take more exhaustive measures that include requiring audits or certifying compliance via a food safety standard scheme. All information must be properly recorded and protocols must be in place on how to handle changes or substitutions.
Know how to handle and store raw materials and intermediate products Pay attention to how raw materials and intermediate products are accepted, handled and stored. The main focus should be on clear identification and the avoidance of cross-contact, since this is the main risk that arises from handling such materials and products. Upon reception, the material should be sampled to verify its allergen status; this should be conducted in a controlled way to avoid dispersion with thoroughly cleaned (or disposable) sampling tools. Allergenic materials should be kept sealed whenever possible, and must be clearly marked at all stages, such as by the use of clear colour-coded labels or containers. Furthermore, materials should be isolated in clearly demarcated areas. Where this is not possible, other measures to minimise cross-contact should be taken. For example, store allergenic materials at floor level to prevent them from spilling on other materials. Another important consideration is the nature of the materials: liquid, powder, granulate, etc. Measures should
22 Food&Beverage Industry News | June 2020 | www.foodmag.com.au
"Food allergen management is the name given to the collection of all documented measures and policies taken by a company to identify, minimise, control, or, if possible, eliminate the presence of allergens in all the levels and areas of a company involved in the supply chain." always be appropriate to the kind of material in use.
Use dedicated premises and equipment Whenever possible, use dedicated premises for the storage, processing and production of goods with a defined allergen profile. Alternatively, having dedicated production lines is ideal. Both options are seldom practical, so an effective segregation program should be in place along with a validated cleaning program. Whenever possible, equipment should be exclusively employed for specific materials (this also includes minor equipment like scales and scoops). Also, the design and layout of the premises and equipment, as well as the way in which they are employed, also have critical risk associated to them from an allergen management perspective. For example, open production lines are more prone to cross-contamination through spillage.
Check the recipe This one is often overlooked – all ingredients to be processed must be the same ones listed in the recipe. This requires checking that verifies that the correct materials are used before manufacturing begins. Automated label verification systems are a good option. This complements measures from other points – correct and appropriate labeling at all times and segregating allergenic materials. Spatial segregation may not be
enough. Temporal segregation can ensure that allergen-free materials enter production prior to materials with known allergen profiles.
Check your packaging and reworking processes One of the major causes for food product recalls is incorrect packaging. This reflects the need for appropriate checks during and verification after packaging. The storage of packing materials and packed products is also important. Here again, temporal segregation is important. If they become contaminated at this point, all the earlier measures taken to avoid cross-contact are rendered useless. Ideally, processors would rework food only on the same product from which it originated. If this is not feasible, then the rework should be used only in products with the same allergen profile. Finally, it is important to regularly verify the effectiveness of the management plan by checking final products for the presence of allergens. Note that this is necessary but not sufficient to make “Free-from” claims – single assays do not supplant a whole food safety scheme.
Evaluate and declare any changes If a change in product is needed, then be sure to evaluate the new materials and communicate relevant information to the consumer. If a change of material or formulation requires that new allergens be
