A comprehensive approach to reducing the risk of allergens in foods

• Published in: Journal of food protection Vol. 60; no. 4; pp. 436 - 441
• Main Authors: Deibel, K, Trautman, T, DeBoom, T, Sveum, W.H, Dunaif, G, Scott, V.N, Bernard, D.T
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.04.1997
• Subjects: ALERGENOS; ALERGIA ALIMENTARIA; ALLERGEN CONTROL; ALLERGENE; ALLERGENS; ALLERGIE ALIMENTAIRE; Biological and medical sciences; FOOD ALLERGIES; Food industries; FOOD TECHNOLOGY; Food toxicology; Fundamental and applied biological sciences. Psychology; General aspects; Hygiene and safety; RIESGO; RISK; RISK REDUCTION; RISQUE; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE LOS ALIMENTOS; Prevention; Labelling; Cleaning; Critical point; Foodstuff; Manufacturing; Risk analysis; Contamination; HACCP method; Allergen; allergen control; Food allergens
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028x-60.4.436

The control of food allergens in a food-processing plant presents numerous challenges. An allergen prevention plan must determine potential sources of contaminating allergens and appropriate controls to prevent their introduction into food products. These controls may include scheduling production of allergen-containing products at the end of manufacturing runs, appropriate labeling and use of rework, equipment and system-design considerations, and thorough cleaning of lines after running allergen-containing food products. Proper labeling of food products, effective management of label inventories, control of ingredients from suppliers, and training of employees are key factors in allergen control