The Elsmar Cove Wiki More Free Files The Elsmar Cove Forums Discussion Thread Index Post Attachments Listing Failure Modes Services and Solutions to Problems Elsmar cove Forums Main Page Elsmar Cove Home Page
Go Back   The Elsmar Cove Forum > ISO (International Organization for Standardization) Standards > ISO 22000, HACCP (21 CFR 120) and Food Safety
Forum Username

Elsmar Cove Forum Visitor Notice(s)


Search the Elsmar Cove
Custom Search
Monitor the Elsmar Forum
Follow Marc & Elsmar
Elsmar Cove Forum RSS Feed  Marc Smith's Google+ Page  Marc Smith's Linked In Page   Marc Smith's Elsmar Cove YouTube Page  Marc Smith's Facebook Page  Elsmar Cove Twitter Feed
Elsmar Cove Groups
Elsmar Cove Google+ Group  Elsmar Cove LinkedIn Group  Elsmar Cove Facebook Group
Sponsor Links





Donate and $ Contributor Forum Access
Courtesy Quick Links

Links that Elsmar Cove visitors will find useful in your quest for knowledge:

Howard's
International Quality Services
Marcelo Antunes'
SQR Consulting
Bob Doering's
Correct SPC - Precision Machining

NIST's Engineering Statistics Handbook
IRCA - International Register of Certified Auditors
SAE - Society of Automotive Engineers
Quality Digest Portal
IEST - Institute of Environmental Sciences and Technology
ASQ - American Society for Quality

Related Topic Tags
allergens, procedure examples, hazards (general)
Reply
 
Thread Tools Search this Thread Rate Thread Content Display Modes
  #1  
Old 5th March 2011, 07:39 PM
Ka Pilo Ka Pilo is offline
Involved in Discussions

 
Registration Date: Oct 2010
 
Posts: 610
Thanks Given to Others: 462
Thanked 90 Times in 74 Posts
Karma Power: 77
Karma: 554
Ka Pilo is appreciated, and has over 500 Karma points.Ka Pilo is appreciated, and has over 500 Karma points.Ka Pilo is appreciated, and has over 500 Karma points.Ka Pilo is appreciated, and has over 500 Karma points.Ka Pilo is appreciated, and has over 500 Karma points.Ka Pilo is appreciated, and has over 500 Karma points.
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.

Sponsored Links
  #2  
Old 6th March 2011, 12:55 PM
Robert jr Robert jr is offline
Involved in Discussions

 
Registration Date: Sep 2010
 
Posts: 18
Thanks Given to Others: 1
Thanked 14 Times in 8 Posts
Karma Power: 16
Karma: 80
Robert jr has less than 100 Karma points so far.
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!
Sponsored Links

  #3  
Old 6th March 2011, 09:26 PM
foiley foiley is offline
Email Address Invalid or Rejected by Recipient System

 
Registration Date: Sep 2008
Location: Australia
 
Posts: 31
Thanks Given to Others: 8
Thanked 13 Times in 10 Posts
Karma Power: 0
Karma: 75
foiley has less than 100 Karma points so far.
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!
Reply

Lower Navigation Bar
Go Back   The Elsmar Cove Forum > ISO (International Organization for Standardization) Standards > ISO 22000, HACCP (21 CFR 120) and Food Safety

Do you find this discussion thread helpful and informational?


Bookmarks


Visitors Currently Viewing this Thread: 1 (0 Registered Visitors (Members) and 1 Unregistered Guest Visitors)
 
Thread Tools Search this Thread
Search this Thread:

Advanced Forum Search
Display Modes Rate Thread Content
Rate Thread Content:

Forum Posting Settings
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


Similar Discussion Threads
Discussion Thread Title Thread Starter Forum Replies Last Post or Poll Vote
Document Control System and Procedure Advice wanted twinkle Documentation Control Systems, Procedures, Forms and Templates 3 1st November 2011 09:31 AM
Advice regarding a Calibration Plan and Procedure wanted Terry Calibration Frequency (Interval) 2 14th December 2010 06:38 AM
Change Control Procedure example wanted alexfeile318 - 2010 Manufacturing and Related Processes 5 21st April 2010 08:47 PM
Emergency Spill Control Procedure example wanted nidhir Occupational Health & Safety Management Standards 12 1st July 2009 01:09 PM
External Document Control Procedure advice wanted hitesh ISO 13485 and ISO 14969 - Medical Devices - Quality Management Systems 9 10th April 2009 05:49 AM



The time now is 04:54 PM. All times are GMT -4.
Your time zone can be changed in your UserCP --> Options.


   


Marc Timothy Smith - Elsmar.com
8466 LeSourdsville-West Chester Road, Olde West Chester, Ohio 45069-1929
513 341-6272