A reaction of the immune system to a normally harmless substance Food proteins Substances (eg. Latex) Aeroallergens - House Dust Mites
- Pollens
- Moulds and more….
Stinging Insects Drugs
Dermal – skin breaks out in hives or eczema Dermal – skin breaks out in hives or eczema Gastro intestinal – nausea, cramps, diarrhoea Respiratory – struggle for air Circulatory – blood pressure drops, lose consciousness Anaphylaxis – in rare cases, multiple organ systems are triggered and death can occur in as little as ten minutes
Trace amounts can cause a reaction Trace amounts can cause a reaction - Lowest dose able to provoke a reaction has not been calculated
Sensitivity differs between individuals and depends on type of food There is no cure for food allergies Avoidance of the food is the only protection
6-8% of children under 3yrs and 2% of adults have at least one food allergy 6-8% of children under 3yrs and 2% of adults have at least one food allergy Many infants outgrow their food allergy Especially true if the food allergy occurs before the age of 3 yrs Some food allergies (eg. peanuts) are more likely to persist than others (eg. milk, eggs)
Food allergies are increasing in prevalence, are potentially life-threatening and there is no cure Food allergies are increasing in prevalence, are potentially life-threatening and there is no cure Successful management is through avoidance of the food Consumers lives are at risk from eating formulated foods (hidden ingredients) Awareness, Education & Communication can prevent deaths & improve quality of life of food-allergic consumers
Research and Development Research and Development Engineering and System Design Raw Materials Production Scheduling Labelling and Packaging Rework Cleaning Human Error
Minimise use of allergenic ingredients Design formula to add allergenic ingredients at end of process Recommend accessible/cleanable equipment for new product design Allow for adequate sanitation when testing on production lines Ensure allergens will be readily identifiable on finished product labels
Design access for cleanouts and inspection Design access for cleanouts and inspection Isolate allergen addition points Dedicate rework systems Eliminate cross over and poor product containment points Dedicate production systems and/or install parallel modules for units not cleanable
Assess allergens in all raw materials Audit suppliers & co-packers, and help develop their awareness Always ask the allergen question Be vigilent in changes to ingredient specs Review possible sources of contamination from other raw materials eg. recycled/reused containers
Dedicate production systems Dedicate production systems Longer run times/minimise change-overs Produce ‘Allergen’ containing products at end of production sequence Where possible, control each allergen separately from other allergens Allow for thorough clean out time between runs Confirm correct packaging available
Ensure label reflects current formula Ensure label reflects current formula Review label accuracy when: - an ingredient change/substitution is made
- accelerating the intro of an “improved” formula
Appropriately manage excess packaging inventory/write offs Ensure no mixed cartons - supplier capability
- scanners at printer and in your plant
Clearly label all rework Clearly label all rework Ensure refeed systems can be cleaned Post instructions on the use of rework along with other operator instructions Audit rework periodically to ensure proper identification and use Dedicate refeed/regrind systems
Allow for adequate cleanout between runs Allow for adequate cleanout between runs Disassemble and manually clean equipment that cannot be cleaned thoroughly in place Properly clean accessory tools or equipment (ie. scoops, bins, hoppers, etc) Dedicate equipment that is difficult to clean Use alternative cleaning measures where wet wash is not viable eg. sugar or salt flush
Training manuals Training manuals Policies and procedures Certification Plant communications Videos
Summary of Regulations and Laws Summary of Regulations and Laws Identifying and minimising allergen hazards in the plant Policy on labelling and precautionary statements Training and education for staff, suppliers, contractors and vendors
Raw materials & Supply chain management Raw materials & Supply chain management Labelling Goods Inwards, Storage & Handling Product Formulation & Development Production Design & Scheduling Operations Marketing Quality Assurance Recall plan Executive sign-off
an ingredient; or an ingredient of a compound ingredient; or a food additive or component of a food additive; or a processing aid or component of a processing aid.
Cereals containing gluten (wheat, rye, oats, barley) Cereals containing gluten (wheat, rye, oats, barley) Peanuts Crustacea and their products Egg and egg products Fish and fish products Cow’s Milk and milk products Tree nuts (eg brazil, cashew, etc) Sesame seeds and their products Soybeans, and their products Added Sulphites in concentrations of 10mg/kg or more
Label in a way that is useful to consumers: Label in a way that is useful to consumers: Consistent & Legible Near or in ingredients list Common English language Necessary detail eg. “sunflower oil” rather than “vegetable oil” so consumers know it is safe for them Avoid precautionary labelling such as “May contain”
To protect the allergic consumer To protect the allergic consumer Do not leave it to the consumer to guess You know more about your systems than they do - you should make the safety decision “Contains traces of…” makes a positive statement to the allergic consumer that the product should be avoided
Baking powder – wheat? Baking powder – wheat? Cocoa, Icing sugar – soy or wheat? Amylase – from cereal? Colours & flavours – fish gelatin encapsulation? Coconut milk – casein? Corn flour, starch – wheat? MSG, Xanthan etc – check fermentation substrate and nitrogen source HVP/TVP – Soy, Wheat? Vegetable oil – peanut, sesame, soy? Vinegar – fining agents; milk, egg, fish? Whitener – wheat or milk? Tocopherols, antioxidants – soy?
The Food Safety Centre Allergen Resource Bureau The Food Safety Centre Allergen Resource Bureau 1800 263 829 (AU) 0800 263 829 (NZ) info@allergenbureau.net www.allergenbureau.net
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