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“Your site and physicalcontrols and management of allergens”Anton AlldrickSpecial Projects Manager, Science Division
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‘Food allergen’ related alerts in UK (2012)
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HACCPHazard A system whichAnalysis identifies,and evaluates, andCritical controlsControl hazards which are significantPoint for food safety
(Reference: Codex Alimentarius Food Hygiene Basic Text, 2009)
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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
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CCP or PRP?Microbiological hazard (1)
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CCP or PRP?Microbiological hazard (2)
Microbiological kill:Time x temperature
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CCP or PRP?Microbiological hazard (3)
Microbiological kill:Time x temperature
= CCP
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CCP or PRP?Food allergen hazard (1)
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CCP or PRP?Food allergen hazard (2)
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CCP or PRP?Food allergen hazard (3)
Pre-requisite programmes
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Hazard Identification
Inadvertent Consumption of a Food Allergen by a Sensitive Individual.
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Key Elements of Allergen Management
People Ingredients Process Enforcement
Manager
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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
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Managing Allergens: Helps & Hindrances
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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 QualityMarketing Accounts NPD
In fact EVERYONE
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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?
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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
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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?
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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
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Managing food-allergen safety often requires innovative/holistic approaches!
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HACCP Principle 6
Establish procedures for verification to confirmthat the HACCP is working effectively, which may include appropriate supplementary tests, together with a review.
Validation Verification
Review
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Consumer information: the last line of defence for the food-allergy sufferer
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Key Learning
If the hazard is:
Inadvertent Consumption of a Food Allergen by a Sensitive Individual;
does the information provided reflect the reality?