Allergen Management

Training
Muhamad Alexander Hamid Ho Bin Ridzuan
华语
Allergen Management
• Introduction
• Common Allergens
• Cross-Contamination Risk
• Preventive Measure
• Production Area Practices
• Storage and Inventory Management
• Communication and Labelling
• Summaries
Introduction
• Importance of Allergen Control
⮚Allergen cross-contamination poses not only health risks to our customers but
also legal and reputational risks to our business.
⮚Effective allergen control measures, we not only protect our customers but
also uphold our commitment to quality and safety.
• Overview
⮚Allergens
⮚Risks of cross-contamination
⮚Preventive measures
⮚Best practices in production and storage
⮚Communication strategies
Allergens
• In food, food allergy (allergen) cause by • Allergen List
body immune system does not recognise
as safe a protein component of the food
to which the individual is sensitive (such
as some peanut, milk or egg proteins).
• An allergic reaction to a food can be
described as an inappropriate reaction by
the body's immune system to the
ingestion of a food that in the majority of
individuals causes no adverse effects.
• Allergic reactions to food vary in severity
and can be potentially fatal.
• Common vs Rare Allergen in factory.
Common Allergens
• Allergen that can be found in majority of our products
S Allergen Found in RM
N
1 Wheat / Wheat flour
Gluten
2 Milk Puff skin
3 Eggs Egg solution
4 Nuts Almond
5 Soybean Puff skin
6 Peanuts Knife brand oil
7 Sesame Knife brand oil
Rare Allergen
• Allergen that can only be found in one or some of our products
S Allergen Found in RM
N
1 Crustaceans Maggie Tomato Sauce
2 Fish Maggie Tomato Sauce
3 Celery Maggie Tomato Sauce
4 Sulphur Pandan Flavouring
Dioxide
5 Mollusca Maggie Tomato Sauce
Cross-Contamination Risk
• Cross-contamination – when allergens from one product come into contact with
another, potentially leading to allergen transfer.
• Scenario:
⮚ Shared equipment and utensils
⮚ Shared working surfaces
⮚ Improper cleaning procedure
• Consequences:
⮚ Health risk to consumers (each year 200,000 in ER, US (FARE, 2023)
⮚ Legal and reputation risks
• Preventive measures:
⮚ Production and cleaning scheduling
⮚ Cleaning procedure / checklist
⮚ RM colour-coding and labelling
Preventive Measure
• Production and cleaning scheduling
⮚Follow the production schedule for cleaning as per plan by Factory Manager
• Cleaning procedure / checklist
⮚Follow and fill-in the cleaning based on cleaning checklist BRDP08/F02 Deep
Cleaning Checklist
• RM colour-coding and labelling
⮚Store personnel ensure to label with sticker allergen material as per list
BRDP15F01c Allergen Raw Material Labelling Colour Code
⮚Keep all allergen raw material at Allergen Storage Pallet and Racks.
BRDP08/F02 Deep Cleaning Checklist
BRDP15F01c Allergen Raw Material Labelling
Colour Code
Production Area Practices
• Follow the deep cleaning schedule for the deep cleaning activity to
remove trace allergen and prevent product cross contamination
• Conduct the deep cleaning effectively by following the cleaning steps
as per BRDP08/F02 Deep Cleaning Checklist
• Segregate allergen and non-allergen containing ingredients according
to the allergen label by handling the non allergen RM prior allergen
RM
• Seal and tied closely the allergen RM after use
Storage and Inventory Management
• RM Segregation
⮚Ingredient Separation – separate the allergen materials from non allergen raw
materials to prevent cross-contamination
⮚Distinct Storage Area / Space – place allergen raw material in specific pallets
and bottom most racks (if unable to separate by racks)
• Labelling and Identification
⮚Label the pallets and shelve with allergen label to clearly identify allergen
storage area
• Visual Labelling Assist
⮚Incorporate colour labelling by putting colour sticker on allergen raw
materials as per BRDP15F01c Allergen Raw Material Labelling Colour Code
Summary
• Allergens RM in our factory
• Cross-contamination risk
• Preventive measures
• Production area practices
• Storage and inventory management