Allergen Orientation

ALLERGEN ORIENTATION
RD Corporation
Better. Life. Ahead.
Allergies are life changing and can be fatal.
Although there are no cures for food
allergies, having the information to eat, order
food and shop wisely can make a great
difference.
RD Corporation
OUTLINE
1. Definition of Allergen
2. Effects of Allergen
3. List of Allergen
4. Allergen Declaration
5. Allergen Control procedure
RD Corporation
WHAT IS ALLERGEN?
ALLERGEN
An allergen is any substance
(antigen), most often eaten or
inhaled, that is recognized by the
immune system and causes an
allergic reaction.
RD Corporation
EFFECTS OF ALLERGEN
When someone comes in contact with an allergen, the symptoms of a reaction
may develop quickly and rapidly progress from mild to severe. The most
severe form of an allergic reaction is called anaphylaxis. Symptoms can
include breathing difficulties, a drop in blood pressure or shock, which may
result in loss of consciousness and even death. A person experiencing an
allergic reaction may have any of the following symptoms:
 Flushed face, hives or a rash, red and itchy skin
 Swelling of the eyes, face, lips, throat and tongue
 Trouble breathing, speaking or swallowing
 Anxiety, distress, faintness, paleness, sense of doom,
weakness
 Cramps, diarrhea, vomiting
 A drop in blood pressure, rapid heartbeat, loss of
consciousness
RD Corporation
EFFECTS OF ALLERGEN
RD Corporation
LIST OF ALLERGENS
1. Cereals containing gluten and products thereof (wheat,
rye, barley, oats, spelt, kamut or their hybridised)
2. Crustaceans and products thereof
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LIST OF ALLERGENS
3. Eggs and products thereof
4. Fish and products thereof
RD Corporation
LIST OF ALLERGENS
5. Peanuts and products thereof
6. Soybeans and products thereof
RD Corporation
LIST OF ALLERGENS
7. Milk and products thereof (including lactose)
8. Nuts and products thereof(almond, hazelnut, walnut,

cashew, pecan nut, brazil nut, pistachio nut, macadamia nut
and queensland nut)
RD Corporation
LIST OF ALLERGENS
9. Celery and products thereof
10. Mustard and products thereof
RD Corporation
LIST OF ALLERGENS
11. Sesame seeds and products thereof
12. Sulphur dioxide and suphites at concentrations

of more than 10 mg/kg or 10 mg/litre expressed
as SO2
RD Corporation
LIST OF ALLERGENS
13. Lupines and products thereof
14. Molluscs and products thereof
RD Corporation
LIST OF ALLERGENS
15. Gluten
RD Corporation
LIST OF ALLERGENS
16. Coconut and products thereof;
17. Aspartame and Aspartame-acesulfame salt
RD Corporation
LIST OF ALLERGENS
18. Gelatin and products thereof;
19. Fruits and products thereof;

(Oranges, Kiwifruit, Banana, Peaches, Yams,
Apples)
RD Corporation
LIST OF ALLERGENS
20. Beef and products thereof;
21. Pork and products thereof;
RD Corporation
LIST OF ALLERGENS
22. “Matsutake” mushroom and products

thereof;
RD Corporation
ALLERGEN DECLARATION
Contained in Canned/ Pouched Tuna or
Canned Pike Mackerel?
Allergen
YES NO
Peanut and products thereof;

(Peanut butter, Mixed nuts, Nut pieces, Peanut flour, Peanut √
protein, Hydrolyzed peanut protein)
Tree Nuts and products thereof;

(Chestnut, Almond, Hazelnut, Walnut, Cashew, Pecan nut, Brazil
√
nut, Pistachio nut, Macadamia nut, Pine nuts and Queensland
nut)
Crustacean and products thereof;

√
(Shrimp, Prawn, Crab, Lobster, Crayfish)
Molluscs and products thereof;

√
(Mussel, Clam, Cockle, Oyster, Scallop, Abalone, Squid)
RD Corporation
Fish and products thereof;
√
(Cod, Salmon, Tuna, Mackerel)
Soybean and products thereof;

(Soy-derived “vegetable protein” or “texturized vegetable
√
protein”, miso, tofu) * Soy Lecithin should be considered as an
allergen. *Soy sauce for pike mackerel kabayaki flavor*
Milk and products thereof;

(Including Lactose, Butter, Buttermilk, Casein, Cheese, Cottage
Cheese, Curds, Whey, Lacto-globulin, Malted milk, some √
Margarines, Milk chocolate, Cream, Ice cream, Custard, Nougat,
Pudding, Sodium casseinate, Sour cream, Yogurt)
RD Corporation
Lupin and products thereof;
√
( Flour, Peanuts, Miso, Lupini beans, Tempe)
Egg and products thereof;

√
(Mayonnaise, Meringue, Ovalbumin,)
Cereals containing gluten and products thereof;

(Buckwheat, Wheat, Rye, Triticale, Barley, oats, spelt,
Bran, Bread crams, Cereal extract, Farina, Graham flour, √
Malt, Wheat flour, Wheat gluten, Wheat starch, Semolina,
Kamut or their hybridised)
Sesame seed and products thereof;

√
(Sesame oil and sesame seed products).
Celery and products thereof;

√
(celery extracts and other derivatives)
RD Corporation
Mustard and products thereof; √
Sulphur dioxide and Sulfite – allergen

√
(at concentration of more than 10 mg/ kg)
Coconut and products thereof; √
Aspartame and Aspartame-acesulfame salt √
Gelatin and products thereof; √
Fruits and products thereof;

√
(Oranges, Kiwifruit, Banana, Peaches, Yams, Apples)
Beef and products thereof; √
Pork and products thereof; √
“Matsutake” mushroom and products thereof; √
RD Corporation
ALLERGEN CONTROL PROCEDURE
Receiving of Raw Materials

 The following are the important points to consider in
retarding and controlling the increase of histamine level (a
protein component that causes allergic reactions in a level
that would cause inflammatory reactions) that makes tuna
fish as allergen.
a. Backbone temperature should be < 40 deg F prior pre-cooking
b. Every lot received is subject to Histamine analysis following a
statistically valid sampling plan. Histamine level should not be
more than 10 ppm.
RD Corporation
Allergen-containing Ingredients Handling and

Inspection
 During the receipt of Ingredients, stringent monitoring
and inspection is conducted so as to identify allergen-

containing ingredients and to apply proper warehousing
and storage to prevent inadvertent cross-contamination.
 All ingredients for use are ensured originating from
approved suppliers (suppliers with continuing letters of

guarantee and certificate of analysis) conforming to
established recent specifications.
RD Corporation
 A list of all ingredients with the handling, shelf life, and allergen
present information is maintained and reviewed at planned intervals.
 Container vans of all incoming ingredients are inspected prior to entry.
It is ensured that the container: (1) is in good condition and repair; (2)
free of extraneous materials, e.g. broken glass, wood, chemical spills,
etc; and (3) free of falsified security seal number.
 All materials and ingredients, during receipt are checked for any
evidence of tampering. Packaging integrity is checked and verified by
the receiving personnel against the specifications provided by the
supplier.
 Records, e.g. supplier codes, date of receipt, quantity received, product
received, etc., are essentially documented and kept for traceability
purposes.
RD Corporation
IN-PROCESS
 The processing of pre-cooked fish should adhere
to the following Process Controls:
 Processed and retorted within 11.5 hours form the
pre-cooker steam off to retort steam on.
 Lessen the possibility and eventually prevent
cross contamination of pre-cooked/ cleaned fish
on line by strictly adhering and implementing
GMP and SSOP programs.
RD Corporation
IN PROCESS
 Production of allergen-containing products shall follow the procedures:
 Must be scheduled accordingly.
 The kettles, stirrer, pipelines, dispensers should be cleaned and
sanitized prior to production of products without allergen. With

 Pipelines are flooded with the use of flushing hot water until adhering
ingredient and/or oil residues are eliminated. Monitoring records for

the mode of cleaning is then reflected in the Allergen Containing
Ingredients Monitoring Record (QCF – 051B). It is essentially ensured
that the production of allergen-containing and non-allergen containing
pack styles is scheduled on a weekly basis to facilitate weekly general
cleanup of the kettles, stirrers, dispensers and pipelines. This is
essential to avoid cross contamination of allergen containing to non-
allergen containing packing medium/ pack styles.
RD Corporation
IN-PROCESS
 Utensils (scooping material, container) for the ingredients
containing soy and without soy are color coded or labeled.
 Separate kettles, pump and pipelines are provided for soy
and sunflower oils to reduce the risk of cross
contamination;
 Ingredients containing allergens are identified upon
receipt, properly controlled, handled, and isolated away
from the sauce preparation area. Signages are placed in
the storage area to indicate the need of special handling
and control of the said ingredients.
RD Corporation
IN-PROCESS
 The employees handling of the ingredients and
products with allergen must observe proper hand
washing when shifting to production from
production of products with ingredients
containing allergens.
 Monitoring and control of these ingredients are

recorded in the Allergen-containing Ingredients
Monitoring Record
RD Corporation
INGREDIENTS STORAGE AND HANDLING
Allergen-containing ingredients that conform to the

set standards and specifications, after a stringent
quality evaluation are stored in such a way that
would prevent possible cross contamination.
Pertinent information of the delivered
ingredients, e.g. supplier, date, security seal
number, lot codes, etc., are documented,
including its usage up to the end product, for
easy re-tracing.
RD Corporation
INGREDIENTS STORAGE AND HANDLING
Ingredients are stored at ambient condition in its originally
unopened container – that is free of dusts, litters, chemical
spills, standing water, physical contaminants, etc. at a
temperature ranging from 20 to 35 deg C. The designated
ingredient storage area is always kept available to cater storage
for all incoming ingredients. Signage and labels are stationed
for easy identification of ingredients and that allergen-
containing ingredients are totally separated from that of non-
allergen-containing materials. Bulk ingredients’ (e.g. Soya oil,
sunflower oil, etc) containers are securely capped and that
piping and hoses are maintained in a sanitary manner before and
after use
RD Corporation
POST-PROCESS
1. No utilization of rework.
2. Verify Label accuracy. Labeling for allergen-
containing product must indicate the presence of
allergen.
3. It is essentially ensured that labeling of allergenic
products is conducted on a separate, controlled time.
4. When shifting of labeling operations from allergenic to
non-allergenic products, thorough clear out is
conducted so as to reduce the risk of “cross-labeled”
finished tuna products.
RD Corporation
POST PROCESS
5. One hundred percent counterchecking on the

product, reflecting the pack style, during labeling
is conducted to ascertain that the labeled product
contains allergenic or non-allergenic materials.
6. Proper warehousing is implemented to realize
proper arealization of stocks and eventually
segregate finished products as to pack styles,
country of destination, and separation of allergen-
containing from non-allergen containing products.
RD Corporation
RD Corporation

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ALLERGEN ORIENTATION

 Swelling of the eyes, face, lips, throat and tongue

 Trouble breathing, speaking or swallowing

 Anxiety, distress, faintness, paleness, sense of doom,

 A drop in blood pressure, rapid heartbeat, loss of

2. Crustaceans and products thereof

3. Eggs and products thereof

4. Fish and products thereof

5. Peanuts and products thereof

6. Soybeans and products thereof

8. Nuts and products thereof(almond, hazelnut, walnut,

9. Celery and products thereof

10. Mustard and products thereof

11. Sesame seeds and products thereof

12. Sulphur dioxide and suphites at concentrations

13. Lupines and products thereof

14. Molluscs and products thereof

16. Coconut and products thereof;

17. Aspartame and Aspartame-acesulfame salt

18. Gelatin and products thereof;

19. Fruits and products thereof;

20. Beef and products thereof;

21. Pork and products thereof;

22. “Matsutake” mushroom and products

Peanut and products thereof;

Tree Nuts and products thereof;

Crustacean and products thereof;

Molluscs and products thereof;

Soybean and products thereof;

Milk and products thereof;

Egg and products thereof;

Cereals containing gluten and products thereof;

Sesame seed and products thereof;

Celery and products thereof;

Sulphur dioxide and Sulfite – allergen

Coconut and products thereof; √

Aspartame and Aspartame-acesulfame salt √

Gelatin and products thereof; √

Fruits and products thereof;

Beef and products thereof; √

Pork and products thereof; √

“Matsutake” mushroom and products thereof; √

Receiving of Raw Materials

Allergen-containing Ingredients Handling and

and inspection is conducted so as to identify allergen-

approved suppliers (suppliers with continuing letters of

 The kettles, stirrer, pipelines, dispensers should be cleaned and

sanitized prior to production of products without allergen. With

ingredient and/or oil residues are eliminated. Monitoring records for

 Monitoring and control of these ingredients are

Allergen-containing ingredients that conform to the

5. One hundred percent counterchecking on the

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