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Allergen Control Procedure example and advice wanted

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allergens, procedure examples, hazards (general)
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  Post Number #1  
Old 5th March 2011, 08:39 PM
Ka Pilo

 
 
Total Posts: 610
Please Help! Allergen Control Procedure example and advice wanted

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.

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  Post Number #2  
Old 6th March 2011, 01:55 PM
Robert jr

 
 
Total Posts: 18
Re: Allergen Control Procedure example and advice wanted

Quote:
In Reply to Parent Post by Ka Pilo View Post

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.

There is an example of allergens handling manual
http://www.haccpeuropa.com/Documenta...management.pdf
Thanks to Robert jr for your informative Post and/or Attachment!
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  Post Number #3  
Old 6th March 2011, 10:26 PM
foiley

 
 
Total Posts: 31
Re: Allergen Control Procedure example and advice wanted

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.



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
Thanks to foiley for your informative Post and/or Attachment!
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