allergen free certification_ allergen control program presentation.sc

22
1 ALLERGEN CONTROL TM PROGRAM We insure your safety www.allergen-control.com CERTIFIYING THE ABSENCE OF 8 ALLERGENS Allergen Control Certification Program_Allergy Qc_04.10.2016

Upload: allergen-free-certif-allergen-control-program

Post on 19-Jan-2017

22 views

Category:

Small Business & Entrepreneurship


0 download

TRANSCRIPT

1

ALLERGEN CONTROLTM PROGRAM

We insure your safety

www.allergen-control.com

CERTIFIYING THE ABSENCE OF 8 ALLERGENS

Allergen Control Certification Program_Allergy Qc_04.10.2016

THE 8 TARGETED ALLERGENS OF THE ALLERGEN CONTROLTM

CERTIFY THE ABSENCE OF THE ALLERGENS THAT YOU WANT ACCORDING TO YOUR POSSIBILITIES

2

PEANUT ALMOND WALNUT HAZELNUT

EGG MILK SOY SESAMEAllergen Control Certification Program_Allergy Qc_04.10.2016

3

Our Committee of ExpertsAllergy Quebec warmly thanks all the devoted and highly qualified experts

that have contributed to the elaboration, restructuration and preparation of the exceptional Allergen ControlTM certification program.

The members that make up this exceptional committee are listed below:Health Canada. Dr. Sébastien La Vieille, Chief Scientific Advisor Food Directorate, Allergen regulation specialist.Canadian Food Inspection Agency. Marie-Sylvie Trottier, Operations Specialist Imported and Manuf. Food Division, Regulation specialist.Agriculture and Agri-Food Canada. Dr. Lamia L’Hocine, Food Allergen Researcher Scientist.Ministry of Agriculture, Fisheries and Food (Qc). Anaïs Amyot Brazeau, Food Inspection Advisor and food Allergen Recall Specialist.Medina Quality & Food with A conscience. Dr. Nicolas Gryson, Director of Operations, Development and Program Management.Leclerc Group Inc. Sébastien Beaulieu B.S. Food science, Vice-President Quality.Leclerc Group Inc. Christine Maltais B.S. Food science. Chemistry. Director of Quality Assurance.Innovaltech Inc. Valérie Charest, B.S. Micr., Project Manager. Food security Consulting Vice president.C. Dupuis Food security Consulting. Christine Dupuis B.S. F. Micr., Food Safety Consultant, Allergen management specialist.Law Consultant. Christine O’Doherty Lawyer, teacher and professional coach, President.Allergy Quebec. Anick Provost B.S. Biochem, Director of Food Safety Allergen ControlTM Certification Program.

Allergen Control Certification Program_Allergy Qc_04.10.2016

4

ALLERGEN CONTROLTM PROGRAM IS.. The first and the only certification program existing in the market that controls,

ensures and certifies the absence of up to 8 allergens in food and food packaging.

A strong guideline that enable food and packaging industry to implement a safe an effective control of the allergens by using an optimal and reliable method based on

risk assessments, communication & training, testing and exclusive requirements dedicated that accurately manage and control the allergens.

A masterful program where each of the requirements were developed and validated by involved experts with the mandate to ensure the absence of the

allergens targeted in the program by optimizing the safety, while making sure that all the requirements were accessible and achievable in the food industry.

Allergen Control Certification Program_Allergy Qc_04.10.2016

ALLERGEN CONTROLTM PROGRAM IS..

An affordable program for all type and size of industries.

Safe and reliable requirements that can be used internationally and merged into HACCP & GFSI standards

A Combined certification audit (ACTM- HACCP/GFSI)

The only certified mark of conformity made and approved by various government authorities, food security specialists and members of the food industry A well thought program in every way!

Download the booklet of requirements on our

website : http://allergene-controle.com/en/company/certifica

tion-process/steps/

6

The development of the Allergen ControlTM program’s requirementsOur working approache

Mandate appropriate and involved specialists with different backgrounds related to allergens and representing different professional fields such as the followings: scientific researchers - food allergens, public food regulatory and safety authorities, food safety consultants, public health authorities, food allergy associations, food manufacturers and lawyer.

Establish and understand all the risks in the food industry.

Determinate which allergen can be considered in the Allergen controlTM program based on various factors: risks of cross contamination in the raw materials, prevalence, validated rapid qualitative and semi-quantitative test kits, detection threshold limits and possible interferences in testing depending of the food matrix…

Reviews and compare the studies related to food allergies to identify potential threshold doses (at the lowest and most securitary levels possible for the vast majority) of the targeted allergens included in the program.

Build the requirements based on the food security international standards such as HACCP and GFSI.

Obtain a consensus from the members of the comity for each of the 160 requirements.

Allergen Control Certification Program_Allergy Qc_04.10.2016

7

Eligibility of a company

Allergen Control Certification Program_Allergy Qc_04.10.2016

Allergy Qc is evaluating the eligibility of each application prior to get

involve with all costumers and reserves the right to reject applications that do not meet

the program eligibility criterias. Ex: Food recognized to provoke some

interference during the allergens detection tests.

Companies wishing to certify their products for the absence of milk, eggs, soy, and sesame. The presence of milk,

egg, soy and sesame seed allergens in powder form is not accepted on the facility’s premises. All other forms of these allergens must be subject to a documented risk assesment

process undertaken by the facility. The company must demonstrate that all risks are effectively handled and under

control in order to ensure the security of the certified products.

Companies wishing to certify their products for the absence of peanuts or nuts are required to be dedicated

(Absence of those allergens in ALL raw materials)

8Allergen Control Certification Program_Allergy Qc_04.10.2016

A facility in which the raw materials supplier have the targeted allergen on

the same production line as the one used in the composition of the certified

product. The answers reportedin the allergen declaration table of the risk

evaluation form are “NO” in the first column (I) and “YES” in the second and third columns

(II, III) for the targeted allergen.

A facility in which the targeted allergen is present in the raw materials used in the

composition of the certified product. The answers reported in the allergen declaration table of the risk evaluation form are “YES” in

all three columns (I, II, III).

Unauthorized situations All suppliers of raw material as to sign a

commitment related to the allergen declaration

(Appendix C)

Allergen Declaration Table

9Allergen Control Certification Program_Allergy Qc_04.10.2016

Appendix CAllergenic Risk Assessment and Reporting Form for Suppliers of raw materials

(Ingredients, packaging, maintenance products, cleaning and sanitation products, pest control)

Supplier CommitmentKeep a copy of this form as a letter of guarantee, and fill out a new form every year or each time there is a change.As suppliers for (name of establishment manufacturing the certified products) _______________________, we request that you inform us without delay of any change or recall situation that could have an impact on allergen safety or the general safety of the product you supply to us.I, the undersigned, understand that the declarations made herein will be used for the purposes of evaluating suppliers under the Allergen ControlTM program and therefore I hereby certify the accuracy of such declarations made to (name of establishment): _____________________________.Supplier contact name: ____________________________________________________.Position: _______________________________________________________________ .Signature: ________________________________________ Date: _________________. 1/4

Supplier commitment The supplier commitment is part of a detailed and accurate form used

to conduct the risk assessment related to allergens for ALL raw material entering in the establishment

10

Main requirements Commitment of the management. The establishment must have a documented

policy outlining its intention to meet its obligations in regards to the production of safe products free of the allergen for which it has received the Allergen Control™

certification, as well as taking responsibility in regards to its clientele. Supplier approval. Strict conditions for approval of raw materials and suppliers. Allergen risk assessment. Specific analyzes of the dangers related to allergens. Plans

for monitoring and controlling hazards. Communication and training. Employee training to all workstations based on their

tasks and responsibilities. Optimal cleaning and validation procedures. To ensure the efficiency of the cleaning

in order to prevent the contamination by allergens. Allergen testing. Ingredients, other raw materials, environment and finished products.

Evaluation of labeling and use of the brand on the packaging. (related to the requirements of the ACTM).

Exclusive additional requirements to optimize the control of the targeted allergen. Involving local, raw materials, equipments, personnel, transport, receiving, production, cleaning, packaging, storage and shipping.

Allergen Control Certification Program_Allergy Qc_04.10.2016

Steps of the process

Audit by an impartial and approved certification body recognized by a Standards

Council

Certificate of compliance

Production of the first 3 product lots. Analyses (B-M-E

of each lot) of the targeted allergens

Industries appliesto the program

Allergy Qc studies the application.

Meeting in the facility or by video conference to estimate the

risks and guide the leaders

Set-up of the ACTM requirements in

the establishment

Evaluation of the packaging

by Allergy Qc

12

What more than the HACCP and GFSI?

A logo that says it all directly on each product. It directly reaches and reassures the consumers, buyers and distributors with is certification logo on the packaging of the certified products.

The Allergen ControlTM program is exclusive and dedicated to certifying the absence of up to eight targeted allergens in a product.

It is designed as an effective step-by-step guide for the food industries in their assessment process and risk management related to the targeted allergens.

It includes well detailed additional requirements that directly lead to the optimization of the risk management and control of the allergens.

Allergen Control Certification Program_Allergy Qc_04.10.2016

The evolution of the programCAC

(2005 – 2015) A national program4 Targeted allergens

Becomes

Allergen ControlTM 2015… An international program

8 Targeted allergens

SINCE 11 YEARS...

14

What consumers tell us on our support line …Allergic consumers are confronted to an excess of information and about allergens on packaging. difficulty to make safety choices waste of time Anxiety, irritation and discouragementFor them, grocery shopping is a real challenge.According to a consultation by Health Canada, allergic consumers believe that because of the numerous warnings used, it is difficult to interpret the degree of risk that a food product has for them. The results of consultations indicates that a vast majority of stakeholders prefer to use only one preventive mention to the use of various ones.

Allergen Control Certification Program_Allergy Qc_04.10.2016

THE ONLY RELIABLE AND SAFE LOGO FOR ALLERGIC CONSUMERS

ABSENCE OF TARGETED ALLERGENS

LEGALLY CERTIFIED BY A THIRD PART

CERTIFICATION BODY

CONTROLED AND INSPECTED LABEL

The AC logo can contain from 1 to 8 allergens

depending on the number of allergens

targeted by the certification and

according to the needs of the producers.

16

Allergen ControlTM Program

A set of requirements consistent with other standards

An international program An audit combined with HACCP /

GFSI

8 Allergens Targeted The only certified mark of conformity

approved by various government authorities and specialists

A completely reinvented program

A program that protects you

Allergen Control Certification Program_Allergy Qc_04.10.2016

Allergen ControlTM Program

New interactive website Assistance services for start-up and on-

site training Individualized promotion

Affordable prices ↓ Audit costs ↓ Analysis costs

A pricing structure adapted to the reality of all types of companies

A team that listens to your needs

18

The Allergen ControlTM Program is there to support you in the overall risk management

related to allergens

A probative and credible certification mark. A reassuring logo that sets products apart from the competition A price list adapted to the company reality and based on an annual

subscription. No fee or royalty payable.

A simplified program and requirements that merge with your HACCP or GFSI system

Possibility of having a combined audit (HACCP or GFSI - Allergen ControlTM)

Allergen Control Certification Program_Allergy Qc_04.10.2016

Promote safety and improve the quality of life to those suffering from food allergies through

certification, information, support, education, training and awareness programs.

Our mission

We are • A non-profit organization founded in 1990

• The reference center for food allergies that brings together allergists, nutritionists, pharmacists, institutions, schools and food companies

• Owners of the only allergen management program certified by a third party, and whose requirements were developed by a committee of governmental, scientific and industrial experts

Allergen Control Certification Program_Allergy Qc_04.10.2016 21

Need more information? Visit our website: www.allergen-control.comEmail: [email protected] Phone: 514 990-2575 x 206 or at 514 248 9152 (cell phone)

QUESTIONS?

THANK YOU