A reaction of the immune system to a normally harmless substance

A reaction of the immune system to a normally harmless substance

• 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

• 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

• 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

• Promptly report any misuse of rework

• 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

• How to avoiding cross-contact 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; 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)

• [e-mail]

• www.allergenbureau.net