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Information about AA
Health & Medicine

Published on March 11, 2014

Author: anaphylaxiscampaign

Source: slideshare.net

“Your site and physical controls and management of allergens” Anton Alldrick Special Projects Manager, Science Division

‘Food allergen’ related alerts in UK (2012)

HACCP Hazard A system which Analysis identifies, and evaluates, and Critical controls Control hazards which are significant Point for food safety (Reference: Codex Alimentarius Food Hygiene Basic Text, 2009)

Prerequisite programmes • Provide basic environmental and operating conditions to cover 3 key areas: Premises, Personnel, Product • Alternatively referred to as Good Hygiene Practice and/or Good Manufacturing Practice • Underpin the HACCP system • Must be in place and fully operational • Required for the production of safe, wholesome food

CCP or PRP? Microbiological hazard (1)

CCP or PRP? Microbiological hazard (2) Microbiological kill: Time x temperature

CCP or PRP? Microbiological hazard (3) Microbiological kill: Time x temperature = CCP

CCP or PRP? Food allergen hazard (1)

CCP or PRP? Food allergen hazard (2)

CCP or PRP? Food allergen hazard (3)

Hazard Identification Inadvertent Consumption of a Food Allergen by a Sensitive Individual.

Key Elements of Allergen Management People Ingredients Process Enforcement Manager

Key Elements of Allergen Management • People – Training, protective clothing, staff allocation, staff meals; agency & contract workers • Ingredients – Risk assessment, rework, storage & handling, SQA • Process – Hygiene, packaging, plant lay-out, production scheduling • Enforcement – Monitoring & Verification – Crisis management

Managing Allergens: Helps & Hindrances

Points to Be Addressed (1) Poor Communication (People) ENSURE • ALL personnel are allergen aware • ALL personnel have sufficient knowledge to appreciate challenges presented by food allergy – This includes: Production Hygiene Quality Marketing Accounts NPD In fact EVERYONE

Points to Be Addressed (2) Inadequate Labelling/Poor Information • Ingredients – Supplier quality assurance – What kind of allergen hazard? • Product – Does the information on the wrapper reflect the reality of the manufacturing unit?

Points to Be Addressed (3) GMP • Hygiene & Plant Design – How well is my equipment/factory understood? • equipment design • ingredient & product flow • Storage & Ingredient Handling – What are the opportunities for cross contamination? • dedicated storage & handling facilities • spill minimisation & clean up

Points to Be Addressed (4) GMP (contd.) • Rework – management (matrix, storage, control) • Scheduling – production transfer – production sequence – sanitation • NPD – do NPD & marketing know what they are doing?

Major Causes of Food Allergy Incidents • Poor Communication • Inadequate labelling/poor information : – Ingredients – Products • Cross Contamination – Hygiene/Plant Design – Rework – Storage – Scheduling – Product Devpt. HACCP/Pre-requisite Programme Failure Failure to Consider

Managing food-allergen safety often requires innovative/holistic approaches!

HACCP Principle 6 Establish procedures for verification to confirm that the HACCP is working effectively, which may include appropriate supplementary tests, together with a review. Validation Verification Review

Consumer information: the last line of defence for the food-allergy sufferer

Key Learning If the hazard is: Inadvertent Consumption of a Food Allergen by a Sensitive Individual; does the information provided reflect the reality?

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