FSQA Snippets: Allergen Control

Undeclared allergens result in the highest amount of food recalls in the US annually.  Although the number of recalls for this category has decreased year over year, it is still important to develop a program that manages this food safety threat.  90% of food allergic reactions are covered under what the US Government calls the “Big 9”: 1) Crustacean shellfish (e.g., crab, lobster, shrimp), 2) Eggs, 3) Fish, 4) Peanuts, 5) Milk, 6) Tree nuts (e.g., almonds, pecans, walnuts), 7) Soybeans, 8) Sesame and 9) Wheat.

Here are some brief tips to avoid incidents in this area:

• Labeling - the US government requires that allergens must be clearly declared on every label of food products produced.  An effective program has a strong verification process that ensures allergens are plainly listed/contained in the ingredient statement of the final product label (e.g., recommended to be verified daily or with each ingredient lot change).

• Scheduling - one of the best ways to prevent allergens from being introduced into finished products is to schedule production, post-sanitation, from order of no allergens to products containing allergens.  Allergens present in products being produced must match the same allergen(s) as the product produced prior.   Example:  Item 1 – no allergens, Item 2 – Wheat, Item 3 – Wheat & Milk

• Sanitation - the frequency and type of sanitation process regarding allergen control should be validated to prove effectiveness at the removal of allergens.  The way to do this is to purchase allergen testing kits for each type of allergen present in products that the facility produces and structure a study for each type of allergen following the production and cleaning processes. 

• Cross-contamination Prevention - each production line with differing allergens should have its own color-coded or identifying tools and containers to demonstrate what is utilized on that specific processing line (to include storage areas for smocks, gloves/aprons, etc. for each production line).

• Training - as with any key food safety programs, allergen program controls should be included during new hire orientation and in training at least annually thereafter.

In conclusion, effective allergen control is essential toward protecting the company brand and preventing costly recalls due to undeclared allergens.  Although factory control elements are important toward this endeavor, the use of highly competent suppliers of ingredients with very robust allergen programs should not be underestimated toward success in this area of food safety. 

For more information or assistance, please go to my website: FFS

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Steve