Allergen Control Procedure example and advice wanted

K

Ka Pilo

For those who are in food industry, what is your control measure for allergens?

I would greatly appreciate if anyone can provide me a sample procedure/prerequisite programme that deals with alergen hazard.

Many thanks in advance.
 
F

foiley

Hi Ka Pilo
Usually the control measure for allergens is telling the customer that it may contain allergens... it is always up to the person what they do with their own body. Other controls include good food handling practices and training.

For companies that fresh cook the usually control is management by exception. Ask people with allergens to identify themselves to the head chef. Anecdotally from chefs, most people who suffer food allergies usually suffer from the need to tell everyone their allergy. The Chef will normally prepare a special meal. Usually in the form of a procedure and possibly poster - http://www.foodallergy.org/files/FoodAllergiesEnglish_2009_HR.pdf

For manufacturing it is a little bit more difficult, but again, it is up to the individual to decide what they like to eat. I have had people tell me they purposely eat food which they are allergic because they like the taste.

Here is a decent tool from a Government Department http://www.health.qld.gov.au/ph/documents/ehu/30373.pdf

Also have a plan about what happens when food is accidentally contaminated - food allergies are usually noticed immediately. If you fresh cook look at your first aid plan... you really want to explain to your staff what is appropriate and what is off limits (i.e. the giving of medicine like adrenalin etc). Recommend training your staff on food safety.



:topic:For a lighter side, when I did my first food auditor training, we had national news about contamination, so I guess another control is not purposely serve contaminated food- http://www.heraldsun.com.au/news/national/stink-rising-over-poo-ice-cream/story-e6frf7l6-1111117876744
 
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