Food allergies are a hot topic these days, affecting millions of people around the globe. For food producers, keeping allergens in check is crucial for ensuring customer safety and building trust. It’s not just about ticking boxes; effective allergy management means covering all bases, from sourcing raw materials to labelling the final product.
Understanding Food Allergens
Food allergens are specific proteins in food that can trigger abnormal immune responses in sensitive individuals. The most common allergens, often referred to as the Big Eight,
include: 
– Milk
– Eggs
– Peanuts
– Tree nuts
– Soy
– Wheat
– Fish
– Shellfish
Some common foods that contains these allergens are,
- Milk – Butter, cheese, cream, milk powders, and yogurt.
- Eggs – Cakes, some meat products, mayonnaise, mousse, pasta, quiche, sauces, and foods brushed with egg.
- Nuts – Breads, biscuits, crackers, desserts, ice cream, marzipan, nut oils, sauces, and curries or stir fries.
- Soy – Desserts, ice cream, sauces, and vegetarian products.
- Wheat – Baking powders, batter, breadcrumbs, brea, cakes, couscous, pasta, pastries, sauces, soups, and foods dusted with flour.
- Fish – Fish sauces, pizzas, relishes, salad dressings, stock cubes, and Worcestershire sauce.
- Shellfish – Shrimp paste, and curries or salads.
There are more than 160 foods that cause allergic reactions but these are said to be highly responsible for most of the deaths. However, don’t forget about the sneaky allergens like sesame, mustard, and lupin that can also cause a stir in certain regions.
Allergen Control Plan
An allergen control plan is essential for any food production facility. This plan should encompass several critical elements:
1. Risk Assessment
Identify all potential allergen sources and assess the risk of cross-contamination at each stage of production.For example, let’s say a chocolate manufacturer discovered that the supplier of one of their ingredients also processed peanuts. They would have to evaluate the risk of cross-contamination and take steps to ensure their products remained peanut-free.
2. Supplier Management
Ensure suppliers provide ingredients free of undeclared allergens and have robust allergen management systems in place. Regular audits and certifications, such as ISO 22000, can enhance supplier reliability. Trust but verify – it’s the name of the game.
3. Ingredient Segregation
Store allergenic ingredients separately from non-allergenic ones to prevent cross-contact. Use color-coded containers and dedicated storage areas. Keep things separate to avoid a recipe for disaster. So places like confectionery factories use color-coded bins for ingredients. Nuts ought to be stored in separate bins, while non-allergenic ingredients go into different ones, ensuring there is no mix-up.
4. Dedicated Equipment
Where possible, use dedicated equipment for allergen processing. If not feasible, implement rigorous cleaning protocols between production runs. Cleanliness is next to godliness, especially in food production.
5. Cleaning and Sanitation
Develop and follow stringent cleaning procedures to remove allergen residues. Validation and verification of cleaning effectiveness through testing (e.g., swab tests, allergen-specific kits) are crucial. For example, a pasta production facility should conduct regular swab tests to ensure their cleaning processes were effective in removing traces of wheat gluten before producing gluten-free pasta.
6. Employee Training
Train staff on allergen management, including the importance of hygiene, proper handling of allergenic materials, and the consequences of cross-contamination. Knowledge is power.
7. Production Scheduling
Schedule production runs to minimize allergen cross-contact, typically by producing allergen-free products before those containing allergens.
Allergen Labelling
Accurate and clear labelling is vital for consumer safety. Labels must declare the presence of allergens in accordance with regulatory requirements. Additionally, advisory statements like “may contain” or “produced in a facility that also processes” should be used judiciously and based on a thorough risk assessment. Say what you mean and mean what you say.
Conclusion
Meticulous allergy management in food production protects consumers, upholds brand reputation, and ensures compliance with regulatory requirements. By integrating comprehensive allergen control measures, food producers can deliver safe, high-quality products to the market. It’s not just about playing it safe – it’s about making sure every bite is right.
By taking these steps, food producers can turn potential pitfalls into opportunities to shine, demonstrating their commitment to consumer safety and product quality.