An adverse reaction is any abnormal reaction to a food or food components and other ingredients, whether caused by an allergic or non allergic reaction

An adverse reaction is any abnormal reaction to a food or food components and other ingredients, whether caused by an allergic or non allergic reaction.

• An adverse reaction is any abnormal reaction to a food or food components and other ingredients, whether caused by an allergic or non allergic reaction.

A Food Allergy (Food Hypersensitivity) has its basis in an immunologic response after food consumption.

• A Food Allergy (Food Hypersensitivity) has its basis in an immunologic response after food consumption.

Food allergens, are substances that initiate chemical change in the body producing the symptoms of an allergic reaction.

• Food allergens, are substances that initiate chemical change in the body producing the symptoms of an allergic reaction.

• Allergens are generally a problem of absorption through the alimentary mucosa into the circulatory system. Allergens may also enter the circulatory system through the nasal passage (respiratory mucosa) and through the skin (percutaneous absorption which is rare).

Anaphylaxis is a severe allergic reaction that can sometimes be fatal. It occurs after exposure to an antigen (allergen) to which a person was previously sensitized.

• Anaphylaxis is a severe allergic reaction that can sometimes be fatal. It occurs after exposure to an antigen (allergen) to which a person was previously sensitized.

Adverse reaction to food that does not involve the immune system.

• Adverse reaction to food that does not involve the immune system.

The body can usually tolerate small amounts of the offending food

• The body can usually tolerate small amounts of the offending food

• Intolerances are not immune reactions

• Intolerances are more common than food allergies

• Some causes

• Lack of a digestive enzyme - Milk
• Contaminants – naturally toxic foods (Rhubarb), decayed fish, some mushrooms
• Food Additives - sulphites, MSG
• Psychological

Scandinavia – Fish

• Scandinavia – Fish

• Japan – Rice & Soy

• North America – Peanuts & Tree Nuts

Shortness of breath

• Shortness of breath

• Tingling lips

• Flushing

• Nasal obstruction

• Dizziness

• Total respiratory failure

• Drop in Blood Pressure

• Hives

Video Presentation

• Video Presentation

• Lets watch and see what people have to deal with and hear from companies which are concerned

• Allergy Beware – GPMC & AAAC

• Then we will break

What is the responsibility of a food company in Allergen Management?

• What is the responsibility of a food company in Allergen Management?

• What is the responsibility of the Food handler in Allergen Management?

• What is the consumers responsibility in Allergen Management?

Peanuts

• Peanuts

• Tree Nuts

• Sesame Seeds

• Eggs

• Soybeans

• Milk

• Various grains and flours

• Fish

• Shellfish

• Sulphites (10 ppm)

Provide safe, wholesome food to the marketplace.

• Provide safe, wholesome food to the marketplace.

• Provide proper information with the product to allow the consumer to make an informed choice.

Allergen policy and program

• Allergen policy and program

• Risk Assessment

• Formulation Control

• Ingredient Management

• Process Controls

• Packaging Management

• Label Control

• Employee Training

Expectation of program

• Expectation of program
• Training
• Restriction of non approved ingredients
• Marketing program
• Hygienic practices

Policy, GMP, SOP, Monitoring, Deviation Procedure and Verification must state

• Policy, GMP, SOP, Monitoring, Deviation Procedure and Verification must state

• Who
• What
• When
• Where
• Why
• How

Risk Assessment

• Risk Assessment

• Likelihood of occurrence
• Severity of Reaction

Formulation Control

• Formulation Control

• No unapproved changes to formulation
• Use only most recent approved formula
• Follow SOP for scaling and use

Ingredient Management

• Ingredient Management

• Purchase only from approved suppliers
• Purchase and use only approved ingredients
• Store to prevent damage and cross contamination

Process Controls

• Process Controls

• Sequencing Products
• Scaling (Scoop & Bins)
• Shielded lines
• Rework
• Label control
• Cleaning of equipment

Label Control

• Label Control

• Check label name and ingredient list against formulation.
• If generating labels verify information in computer is accurate and labels print clearly.
• Check labels for warnings.
• Check instructions for use.

Employee Training

• Employee Training

• Train to approved GMPs & SOPs
• Hygiene Training
• HACCP Training

Ingredient list

• Ingredient list
• Instructions for use
• Warnings
• Information
• Contact

Accurate labelling is required by legislation and controlled by guidelines and inspection.

• Accurate labelling is required by legislation and controlled by guidelines and inspection.

• Label misrepresentation is fraud

• Knowingly selling a product with an undeclared allergen can be interpreted as a criminal offense in case of illness or fraud.

Advise of formulation or process inefficiencies

• Advise of formulation or process inefficiencies

• Use only approved ingredients

• Do not make decisions which can affect food integrity or safety unless empowered and trained to do so

• Use product rework only in the product for which it was originally produced

• Understand your responsibilities

• Understand and do the job as trained

Prepare foods which contain known allergens after all other products have been produced, follow sequence as directed.

• Prepare foods which contain known allergens after all other products have been produced, follow sequence as directed.

• Avoid cross-contamination

• Wash hands thoroughly after handling known allergens

• Wash hands thoroughly after eating

Keep aprons and clothing free of allergens

• Keep aprons and clothing free of allergens

• Follow a very thorough sanitation program to prevent cross-contamination.

• Keep dust down

• Keep all ingredients closed when not in use

• Use only specified equipment and utensils

Avoid products which may contain allergens.

• Avoid products which may contain allergens.

• Report and non conformities in labelling

• Educate family and a Consumers Responsibility dvise associates of concerns

• Be aware of pitfalls

• Make educated decisions based on reliable information

Don’t assume all people can eat all foods

• Don’t assume all people can eat all foods

• Do your job as trained

• Do not make decisions for the consumer

• Do no cross contaminate

• Properly label all foods