Allergen(S)Policy and Procedures

Allergen(S)Policy and Procedures

ALLERGEN(S)POLICY AND PROCEDURES

What is a food allergy?

An allergy is an adverse immune response by a person to a component in food (usually a protein). Allergic reactions can range from relatively mild to severe with possibly fatal consequences (severe reactions are known as anaphylactic shock). These can occur within minutes of exposure to the allergen, but can sometimes take a few hours to occur.

There are 14 recognized food allergens in Europe

  • CEREALS CONTAINING GLUTEN (WHEAT SUCH AS SPELT AND KHORASAN WHEAT, RYE, BARLEY AND OATS) & PRODUCTS THEREOF.
  • CRUSTACEANS (EG. PRAWNS, CRAB, LOBSTER, CRAYFISH) & PRODUCTS THEREOF.
  • EGGS & PRODUCTS THEREOF.
  • FISH & PRODUCTS THEREOF.
  • PEANUTS & PRODUCTS THEREOF.
  • SOYBEANS & PRODUCTS THEREOF.
  • MILK & PRODUCTS THEREOF.
  • NUTS (ALMOND, HAZELNUT, WALNUT, CASHEW, PECAN, BRAZIL, PISTACHIO, MACADAMIA OR QUEENSLAND) & PRODUCTS THEREOF.
  • CELERY & PRODUCTS THEREOF.
  • MUSTARD & PRODUCTS THEREOF.
  • SESAME SEEDS & PRODUCTS THEREOF.
  • SULPHUR DIOXIDE & SULPHITES AT CONCENTRATIONS OF MORE THAN 10 MG/KG OR 10 MG/LITRE, EXPRESSED AS SO2.
  • LUPIN & PRODUCTS THEREOF.
  • MOLLUSCS (EG. OYSTERS, CLAMS, MUSSELS, SCALLOPS, SNAILS, SQUID, OCTOPUS) & PRODUCTS THEREOF.

Policy Statement

EU regulations require the declaration of specified food allergens in the labelling of food stuffs in which they are present. This includes derivatives of the food allergens unless specifically exempted.

As a company, we minimise the risk of cross-contamination through risk assessment, segregation and good handling practises from the manufacturer, through storage and distribution. Additionally, we hold a stored product allergen list which identifies all allergenic products on site and is updated frequently. Nevertheless, the risk of adventitious contamination is a possibility in the supply from field to factory, and whilst unquantifiable but extremely small, cannot be eliminated.

Operating Procedures

  1. Goods in – all incoming deliveries will be checked thoroughly before unloading to address any potential risk of cross contamination with allergens due to damage during transit.In the event of a product damage during transit the affected pallet will be assessed by the QA department and a decision will be made depending on this assessment.
  2. Storage – products containing allergen(s) must be clearly labelled as such and stored either in floor locations or, for the same allergen type, vertically in the racking. Allergens packed in paper sacks require extra care in handling and storage because they are vulnerable to damage.For further information please see Allergen Risk Assessment i1.xlsx.
  3. Sampling –please see the Sampling Procedure.
  4. Spillage – in the event of an allergen spillage the following stepswill need to be followed:

Details will be recorded in the “Allergen Spillage Log”; the situation will be risk assessed for potential cross-contamination by the QA department;the area will be cleaned with dedicated cleaning equipment and damaged product will be put into a plastic bag,sealed and immediately disposed of.In the event of liquid allergen spillage, paper towels will be used to remove the product and then the floor(s) will be washed.

  1. Production – allergens in production are prohibited. Consequently, there is no repacking of products containing allergens.

Issue date: 04.07.2016Issue:5

Issued by: Jenny PartridgePage 1

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