For example, a bakery will use wheat as one of its main ingredients.If wheat is included as an ingredient in every item manufactured and is declared on every label, it is not very likely that wheat is an allergen of concern for the bakery.
However, other products made in the bakery may contain walnuts or soy flour.
Any breads or bakery products containing walnuts or soy flour must be produced last to avoid cross-contamination.
and Laura Berkner Murphy Vernon Sanders Law once said, “Experience is a hard teacher because she gives the test first, the lesson afterward.” The food industry’s experience with allergens in food products appears to support Law’s observation.
The good news is that we all can learn from these recalls by identifying the most common errors that lead to the inadvertent inclusion of allergenic ingredients into finished product and the consequences that lead to undeclared allergens.
Verify that production staff seal all partially used bags and containers.
Allergen identification is a helpful tool for all employees in a production facility.
With these types of errors in mind, the ACP should address the following activities: • Supplier monitoring • Plant traffic flow • Raw material storage • Color-coding systems for utensils used with allergens • Production scheduling • Cleaning • Use of rework • Evaluation of program effectiveness • Label review policies • Frequency of plan review • Documentation and documentation review of activities • Employee education Let’s look at each of these activities in which control steps should be implemented as part of the ACP. Food manufacturers should obtain copies of product or ingredient formulations, specification sheets or certificates of analysis (COAs) from suppliers of raw ingredients.
When reviewing specifications, you should look for formulations that list ingredients without the sub-listing.
The first method involves producing the allergen-containing product as the last product on a production line.