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A Practical Guide to Allergen Management
Do you know the best way to control allergens within your factory?
Have you thought about the following questions?
Are your raw material pallets controlled?
Have you considered how you are opening allergenic ingredients?
Is drip loss from frozen allergenic ingredients controlled on defrost?
Could an increase in line speed affect allergen spread?
 “A Practical Guide to Allergen Management” is designed to help all food manufacturing businesses as they strive to gain and maintain the necessary control required to protect their customers. The guide is written by experienced food industry professionals who have significant first hand experience of allergen management and the guide highlights a wide range of potential allergen risks at each stage of the manufacturing process. Breaking from traditional food industry publication approaches, the guide provides the user with a wide variety of practical and achievable ideas to help strengthen their management and control of allergens.
With over 70 pages filled with more than 280 practical and helpful ways to manage allergen control within a food manufacturing site, this guide can save you hours of risk assessments and days of consultancy charges. To purchase a copy of the guide, simply click on the Paypal button and enter your details (Paypal or Visa). You will then be taken to the download page. Click on the button on the download page and the PDF guide will open in your browser. You can than save the guide to a convenient storage device.
The guide is divided into the following logical sections which mirror the typical stages of food processing and supply:
- New Product Development (NPD)
- Raw Material Supply
- Raw Material Storage
- Preparation
- Work In Progress (WIP)
- Storage
- Dicing and Slicing Operations
- Mixing Operations
- Cooking Operations
- In Line Equipment
- Internal Transport
- Filling Operations
- Packing and Casing
- Cooling and Freezing
- Rework and Reject Product
- Finished Goods Storage
- End Product Packaging / Labelling
- Product Distribution
- Cleaning, People & PPE
- Documentation Control
- Environment – Air, Water, Drains
- Dry Goods Handling
- Engineering
- Planning
- Spillages
- Tray and Rack Washers
- Utensils.
Unexpected allergen presence is the number one cause of food product withdrawal / recall within many countries and consequently allergens are now of increasing concern across international markets. This situation has led to allergen control now being a key feature of customer and enforcement authority operational demands and compliance audits, not to mention the increasing potential for legal action in the event of an allergenic food safety control incident.
Alternatively, why not download the allergen audit checklist for only £1, which has been created from the above guide, in order that you can quickly and easily establish any gaps in your current allergen control systems? Simply click on the ‘Donation’ button below to be taken to the checklist download page..
If you have any questions or comments, please do not hesitate to contact us at info@foodtechnologyforum.com.
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