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Undeclared Allergen Incident & Investigation Protocol Guidelines & checklists for allergen investigations at retail/foodservice, manufacturing and food import businessesRetail/Food Service Sector Food Product Allergen Investigation Table
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səhifə | 4/5 | tarix | 26.04.2018 | ölçüsü | 222,33 Kb. | | #40226 |
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7.1.1 Retail/Food Service Sector Food Product Allergen Investigation Table
Food Product
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Manufacturer
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Suspected Undeclared Allergen
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Food Product Allergen
Review
(label/product specification review)
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Allergen Identified
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Ingredient
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Ingredient List Review
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Apple Pie
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On-site
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dairy
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Pre-made
Pastry
apple filling
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flour-wheat flour
sugar
eggs
margarine - canola oil, salt, milk protein solids, emulsifiers(322 from soy), preservative 222apple, all-spice, sugar
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Wheat
Milk protein
Soy
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7.2 Manufacturing Sector Allergen Investigation Checklist
Statutory Requirements for Allergen Investigations
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Does the food business receive and manufacture food containing allergens as prescribed by Standard 1.2.3 of the FSC:
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Tree nuts & tree nut products
Peanuts & peanut products
Soybeans & soybean products
Milk & milk products
Sesame seeds & sesame seed products
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Egg & egg products
Crustaceans & their products
Cereals containing gluten & their products
Sulphites (≥10mg/kg)
Fish & fish products
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Does the food business declare mandatory allergen information for the above allergens as required by Standard 1.2.3 of the FSC for the following foods:
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Packaged retail food has a label detailing an accurate allergen declaration
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Unpackaged foods have allergen(s) declared on or in connection with the
displayed food or to the purchaser verbally or in writing upon request of the
customer
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Food for catering purposes has allergens declared on the label or allergens are
declared in documentation accompanying the catering food
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Packaged food sold in a hamper has a label that contains accurate allergen
declarations
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Food sold from vending machines has allergen declaration provided on or in
connection with the food (e.g. displayed on outside of vending machine)
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Comments/Observations:___Supplier_Management_and_Product_Receipt'>Comments/Observations:____Allergen_Investigation_Assessment'>Comments/Observations:
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Allergen Investigation Assessment
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Has the food business prepared and/or sold food product/s which “claim” to be allergen free?
Food/Product__________________________________________________________________________________________________
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Has the food business received a complaint regarding a product suspected of containing undeclared allergen/s?
Food product ____________________________________________________________________
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*Refer to Food Product Allergen Investigation Table
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Does the food business have a documented policy or procedure for allergen control?
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Does this procedure cover allergen declarations on product labels and documentation required for unpackaged (catering) food?
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Are all employees trained in food allergen control procedures?
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Is there a training register available to verify training?
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Can employees identify allergens of concern?
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Can employees demonstrate process control measures to prevent allergen contamination?
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Supplier Management and Product Receipt
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Does the food business purchase food/ingredients from a commercial supplier with a certified food safety program?
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Does the supplier provide validation that the food/ingredients supplied are free of specific allergens?
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Does the food business have valid invoices to enable trace back to the food supplier?
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Does the food business have a procedure/policy for assessing the allergen status of foods/ingredients received from suppliers?
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Does the food business validate the allergen status of foods from suppliers? E.g. Supplier audit/survey (Assess supplier’s allergen control plan, cleaning program & range of allergenic foods produced at their site)
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Is there a procedure/policy for ensuring any change in supplier is accompanied by an allergen status review of the product?
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Do suppliers notify the food business of any changes in the allergen status of foods/ingredients they supply?
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Has the business requested this notification from their suppliers?
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Does the food business only accept foods with adequate labelling and/or provided with appropriate documentation (unpackaged foods) to determine the allergen status of the food?
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Does the food business review all product specifications documentation/labelling of incoming raw ingredients for their allergen status?
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Does the food business have a system in place to clearly identify foods containing allergens at Receipt? E.g. Tags/colour coding of cases/pallets/bags
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Does the food business only accept foods that are adequately protected from contamination?
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Does the food business have a system in place to remove damaged containers/packages of foods containing allergens at Receipt to prevent contamination?
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Comments/Observations:__Food_Labelling_/_Packaging'>Comments/Observations:__Cleaning_and_Sanitising'>Comments/Observations:
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Food Storage
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Are allergenic/non-allergenic ingredients/foods stored separately and/or adequately contained to prevent contamination? E.g. use of clean, enclosed storage containers
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Is there a procedure/policy in place to identify allergenic/non-allergenic foods/ingredients? E.g. colour coding, tags
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Comments/Observations:
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Food Processing
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Are product specifications regularly reviewed to validate their allergen status?
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Has the business validated the preparation process and end food product to determine the allergen status of the food?
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Is evidence available e.g. sample results, food safety program records
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Is there a dedicated production area for the preparation of allergenic/non-allergenic foods?
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If same production area used, are non-allergenic foods processed before foods with allergens?
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Are dedicated processing lines used for the processing of allergenic/non-allergenic foods?
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If separate production lines are used for allergenic & non-allergenic foods, are they in close proximity or have cross-over points?
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Are there adequate protection/barriers to prevent contamination?
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Is dedicated equipment, utensils, containers used for the production of allergenic/non-allergenic foods?
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Is there a system in place to clearly identify them? E.g. colour coded, marked
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Is equipment, utensils, containers adequately cleaned/sanitised immediately after the production of allergenic foods to prevent contamination?
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Do food handlers wear dedicated protective clothing when preparing non-allergenic foods to prevent contamination?
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Is dedicated cooking media, such as water or oil used for allergenic/non-allergenic foods to prevent contamination?
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If re-used, is it tested to validate the contamination risk?
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Is there a risk of airborne allergen contamination throughout the processing area?
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Is there a system in place to clearly identify allergenic foods during processing? E.g. colour coding, tagging
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Is the traffic flow of raw materials, packaging supplies & employees limited during the manufacture of allergenic foods to prevent contamination?
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Are employees working on allergenic processing lines restricted from non-allergenic lines?
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Is there a system to clearly identify employees working on allergenic lines? E.g. different coloured uniform/hair net
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Do employees wear clean protective clothing when processing allergenic/non-allergenic foods in a way to prevent cross-contamination?
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Are there adequate hand wash basin(s) situated in the relevant areas?
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Hand wash basin(s) supplied with soap and paper towels?
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Hand wash basin(s) only used for hand washing?
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Is equipment designed and located to allow for easy and effective cleaning and inspection?
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Comments/Observations:
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Cleaning and Sanitising
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Does the business have an effective, regular cleaning program in place?
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Does the food business use Clean in Place (CIP) systems to clean pipe work, equipment and machinery?
Is the CIP system verified for allergen status? (swabs/rinse waters)
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Are cleaning times scheduled appropriately to prevent cross-contact?
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Are processing lines adequately cleaned / sanitised immediately after the production of allergenic foods to prevent contamination?
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Are designated cleaning cloths/equipment used in areas where allergenic/non-allergenic foods are manufactured?
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Is adequate cleaning and sanitising demonstrated throughout all aspects of the processing environment, equipment and utensils?
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Does the food business have cleaning records to verify cleaning procedures?
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Does the business have any verification procedures e.g. environmental swabs to verify cleaning and sanitising
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Comments/Observations:
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Food Labelling / Packaging
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Is there a procedure in place to review and approve labels and product specifications for new products and/or changes to current products?
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Does the procedure address the allergen status of the ingredients list and any required allergen declarations?
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Has the food business demonstrated compliance with this procedure?
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Do product labels comply with the Food Standard Code requirements to ensure information is correct & product traceability is achievable? E.g. batch coding, accurate ingredients list
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Is there a procedure for destroying old packaging and/or product specifications when product formulations have been changed?
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Has the food business demonstrated compliance with this procedure?
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Is packaging material stored adequately to prevent contamination?
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Is there a procedure in place to ensure and verify correct product labels are used on the production line when packaging products?
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Are employees adequately trained in complying with this procedure?
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Has the food business demonstrated compliance with this procedure?
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Are non-allergenic foods packaged separately and/or in a clean, dedicated area to prevent contamination?
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Do employees take all practicable measures to prevent unnecessary contact when packaging food to prevent contamination?
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Is there a procedure in place to verify correct labels have been placed on products prior to distribution?
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Has the food business demonstrated compliance with this procedure?
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Comments/Observations:
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Product Distribution
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Are foods products distributed to other manufacturing / retail / food service facilities?
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Are all foods for distribution adequately contained or packaged to protect against contamination?
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Does the food business only distribute foods that have adequate labelling and/or provided with appropriate documentation (unpackaged foods for catering purposes) to determine the allergen status of the food?
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Does the food business have a documented food recall plan?
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Can the food business demonstrate compliance with their recall plan when recalling unsafe food?
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