Setting up and implementing an Allergen Control Plan in any food business is fundamental in preventing allergen cross-contamination. It is vital that food businesses understand their own processes and products and identify, manage and communicate allergen risks to their staff and customers who have allergies to certain foods.
What should be included in an Allergen Control Plan?
The plan should identify which allergens are held on site and how they are handled, monitored and controlled. You can do this by looking at:
- Raw materials specifications
- Suppliers – assess what allergen risk they may present
- Production Process- potential for cross contamination.
- Site controls for staff food
Once identified, you need to document what controls are in place to avoid allergenic cross contamination, such as,
- Intake controls
- Storage and Segregation
- Dedicated equipment (Allergen spillage kit)
- Production Scheduling
- Extra protective clothing for staff.
- Cleaning – e.g. Deep clean between production of non-allergenic and allergenic products, validation of cleaning using swabs etc.
- Staff Training – in the subject and site controls. Knowledge is Key!!
If you need any help in setting up an Allergen Control Plan, or would like a review of your current Food Safety System please contact us