allergen control in foodservice
DESCRIPTION
Allergen Control in Foodservice. Simon Flanagan Senior Consultant Food Safety and Allergens. Overview. ‘Free-from’ – key considerations Principles of allergen risk assessment in pre-packaged food sector Applying knowledge to the foodservice sector - PowerPoint PPT PresentationTRANSCRIPT
Customer Focused, Science Driven, Results Led
Allergen Control in Foodservice
Simon Flanagan
Senior Consultant Food Safety and Allergens
Overview
• ‘Free-from’ – key considerations
•Principles of allergen risk assessment in pre-packaged food sector
•Applying knowledge to the foodservice sector
•Hierarchy of allergen risks in foodservice
•Learning from previous research in the foodservice sector
Free-From - the Bar is Higher!
• Invitation to purchase by potentially most at risk consumers
• No such thing as zero but this is what many consumers expect!
• Only currently have legal limits for ‘gluten-free’
• In absence of limits many companies relying on positive release
(non-detectable at LOD / LOQ)
• Patchy regulation and sparse published best practice guidance
• Manufacturers, retailers and foodservice setting own polices
• Enforcement surveys
FSA Guidance
Food Standards Agency “Best Practice Guidance on Managing Allergens with Particular Reference to Avoiding Cross-Contamination” (2007) Section 3.3.2 Allergen-free foodsA growing number of food manufacturers and retailers are providing ranges of substitute foods made without certain common allergenic foods, such as milk, egg or cereals containing gluten. In addition, some manufacturers choose to exclude certain allergens from a site. It should not be assumed that the lack of a need to use advisory allergen warnings entitles a product to make a ‘Free From’ or ‘made in allergen X free factory’ claim. Consumers are likely to actively seek such products if they need to avoid particular ingredients and it is essential that any such claims are based on specific, rigorous controls to ensure their validity. …….An ‘allergen-free’ claim is an absolute claim, which may be interpreted by consumers to mean a complete absence, whereas the best that can be scientifically demonstrated at present is that samples of the food were shown to be below the analytical limit of detection of a testing method on one or more occasions.
Expected that any claim is based on a robust risk assessment
Principles Of Risk Analysis in Pre-Packaged Foods (FSA 2006)
Risk assessment - what's the risk?
Risk management - what's the risk?
Risk communication – how to warn consumers?
Risk review – has the risk changed?
Terminology (HSE 2009)
• Risk assessment – the semi-quantitative (or, in exceptional circumstances, quantitative) estimation of whether a hazard is likely to occur in practice; normally expressed as a risk factor or score by multiplying the hazard severity score by a likelihood score (unlikely (score 1), likely (score 2) or very likely (score 3)). All risk scores indicating other than low risk must be investigated and risk control/management procedures followed
• Hazard – a substance etc. which has the potential to be harmful. Hazards are very varied… The severity of the hazard is determined by possible consequences; for risk assessment, the severity of hazards is scored on a simple three point scale: minor injury or effect (score 1), major injury or effect (score 2) or death (score 3).
• Risk control/risk management – the means by which moderate or high risks identified through risk assessment are eliminated or reduced to acceptable levels
Can We Apply To Allergen Risk Assessment?
•Estimation of risk – subjective•Likelihood score – subjective•Severity of hazard
– Depends on the allergenic ingredient – Depends on sensitised individual– Spectrum of reaction in sensitised population from mild (1)
to death (3) •Risk management
– Eliminated (?) or reduced to acceptable level (?)– Cannot completely eliminate risk– What is an acceptable level (no thresholds)
Best Practice – Risk Assessment
•Targeted risk assessments incorporating hazard characterisation
•Evolution of 2006 FSA guidelines•Three-tier allergen mapping •Assessment of risks arising from the
following factors– Process flow– Environmental– Production – People
•Rank risk probability against characterised hazard•Output drives allergen management or labelling
Allergen Mapping (1)
Allergen Mapping (2)
Allergen Mapping (3)
Process FlowProcess Flow Examples
Ingredient weighing Cross- contamination from non-dedicated scoops
EnvironmentalEnvironmental Factors Examples
Warehouse Contamination of stored products due to air extract into warehouse
Production Production Related Activities Examples
Rework management Rework is not clearly identified
PeoplePeople Related Activities Examples
Hygiene Staff moving between different lines without washing hands
Probable Versus Remote
Hazard Characterisation (1) Allergen Biochemistry
• True allergens = always proteins
• Most allergens incredibly stable molecular structures
• Some resistant to processing– Heat treatment– Mechanical– Fermentation– Some rendered ‘more’ allergenic
• Biochemistry (and matrix) influence cleaning interventions
Hazard Characterisation6 Key Considerations
1. Physical nature of contaminant2. Level of processing undergone3. Amount of protein (no protein = no problem)4. Target consumers (vulnerable groups)5. Established thresholds6. Type of production environment
Characterise risk, define associated hazard and then validate existing control measures
Cleaning is significant control measure in the catering sector
Terminology
Cleaning Validation – Quantitative assessment of cleaning methods to ensure that
they are sufficient to minimise allergen cross-contact – Performed once unless anything changes
Cleaning Verification: Qualitative periodic assessments to confirm validated control measures (cleaning) are still effectivePerformed periodically at predefined intervals
• Monitoring of Cleaning– Qualitative ongoing assessments– Performed every time cleaning is undertaken
Output From Risk Assessment
Applying Concepts To Foodservice
Hierarchy Of Risks In Foodservice
Compositions Of Risk Assessment Team
Foodservice Research: Gluten-Free
•Staff training•Communication with allergic customer•Personal hygiene practices • Ingredient labelling• Ingredient storage•Preparation •Cleaning
Allergen Cleaning Project – Foodservice 2006
Results Summary PEANUT
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1
2
3
4
5
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ards
Stainl
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ezza
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Steel
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Glaz
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Glaz
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Low d
ensity
pol
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Dishclo
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Bowl detergent
Co
nta
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lev
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r-biopharmNEOGENTEPNEL2 per. Mov. Avg. (r-biopharm)2 per. Mov. Avg. (NEOGEN)2 per. Mov. Avg. (TEPNEL)
Learning from the Pre-Packaged Sector
• Recalls/withdrawals continued over last 7 years • Increased use of ‘may-contains’ – devaluation of warning • Common root cause 2008-2011 – inadequate training, packaging
errors and incorrect use of ingredients
Incidents by category, 2006 - 2011
Category 2006 2007 2008 2009 2010 2011
Allergens 61 86 84 86 79 114
Animal feed (on market) 9 10 13 10 8 28
Biocides 2 0 1 2 2 0
Counterfeit product 6 3 6 7 11 11
FSA Allergy Incidents 2011
Please Lets Try and Avoid This Approach!
Thanks For Your Attention