A comprehensive approach to reducing the risk of allergens in foods

Abstract

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.