free-from what does it really mean?? · retailers •growth of the free-from market (mintel feb...
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Customer Focused, Science Driven, Results Led
Free-From – What Does It Really Mean??
Barbara Hirst–Consultant Food Safety & Quality
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Free-From – What does it Mean?
• Regulatory
– Absolute claim unless there is a regulatory threshold
• Consumer
– Absolute claim regardless of medical or lifestyle choice
• Retailer
– Free-from different retailers = different rules
• Manufacturers
– How to guarantee the claim every time
• Catering
– Some equate “does not contain” to “free-from”
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Free-From – How Much Is Not?
• Regulatory
– Recall Level? Gluten = clear, Milk ≠ clear
• Consumer
– Any level above 0 is unacceptable – How to measure?
• Retailer
– May set acceptable levels based on which test / kit?
• Manufacturers
– How to substantiate it every time? How much testing?
• Catering
– Unlikely to do any testing – rely on other controls
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REGULATORY
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Claims
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Claims – Regulations
• Gluten-Free is the only allergen for which specific legislation exists
– EU Regulation (EC) No 41/2009 established the rules for the use of the
terms gluten-free (≤ 20ppm) and very low gluten (≤ 100ppm). From 20
July 2016, rules relating to gluten will be governed by Regulation (EU) No
1169/2011 and set out in Commission implementing Regulation (EU) No
828/2014. Additional statements – “suitable for people intolerant to
gluten” or “suitable for coeliacs” will be allowed.
• All other claims are regulated through General Food Law Regulation (EC) No 178/2002
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Lactose
• EU Directive 2006/141/EC
– Threshold for making a Lactose-free claim have only been
defined for infant formula and follow-on formula should be
≤10 mg/100 kcal (2.5 mg/100 kJ)
• EFSA Opinion in 2010
– EFSA Journal 2010;8(9):1777
• A precise threshold for galactose/lactose intake below which adverse effects are not elicited cannot be given
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CONSUMER
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Consumer Choice
• Consumers purchase Free-from food for many reasons
– Have a diagnosed allergy / intolerance themselves
– Caring for or providing food for someone with a diagnosed allergy
/ intolerance
– They believe they have an allergy / intolerance
– They have made a lifestyle choice
• Personal / moral / ethical / religious reason
– Perceive free-from to be a heathier choice
• Standard for Free-from needs to be the same regardless
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RETAILER
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Retailers
• Growth of the Free-from market (Mintel Feb 2016)
– Sales in UK of free-from 2015 £470m, estimated to grow to
£531m in 2016 (up 13%)
– 48% of those who eat / buy free-from are likely to increase
consumption
– Up to 1/3 Brits have bought / eaten free-from (22% gluten-free,
19% dairy substitutes, 16% wheat-free and 16% lactose-free)
• Of these 27% healthy lifestyle, 19% allergy / intolerance
– 12% of new product launches in the UK in 2015 carried a GF
claim
• Drive to gain market share
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MANUFACTURER
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Manufacturers
• Encouraged to supply free-from as market growth increases
• Dedication for free-from
– Site fully dedicated
• The free-from allergen not allowed anywhere on site
– Production site fully dedicated
• The free-from allergen is not allowed in production, but allowed in staff
rooms and offices
– Production site semi-dedicated
• Free-from production zoned off
– Production non-dedicated
• Shared lines / equipment
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Dedication = Level of Risk
• Fully dedicated site
– Only risk is from incoming raw material suppliers
• Production fully dedicated
– Additional risk from staff into production area
• Production site semi-dedicated
– Risk from management of segregation controls
• Non-dedicated
– Risk is the whole site
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Low
High
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New Guidance Free-From Nov 2015
https://www.fdf.org.uk/corporate_pubs/brc-free-from-guidance.pdf
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Risk Assessment for Pre-Packed Foods
1. Supplier Quality Assurance
2. Facility Design
3. Production Controls
4. Product Testing
5. Distribution and Transport Practices
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Raw Materials
• Need to ensure ALL raw materials for free-from production are free-from
– Raw materials, packaging, cleaning materials, engineering
materials
– Apply a risk based approach to prioritise raw materials
surveillance
• Use sampling program to confirm audit findings
• Do not use rapid tests to screen raw materials
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Physical Validation of Controls
• Warehouse Storage
– Challenge control systems based on location, scanning,
paper recording
– Challenge behaviour – reaction, speed and correction
• Staging
– Challenge control systems and people based on paper
recording
• Packaging
– Challenge control systems and people on all aspects of
packaging
• Training – knowledge checks and culture
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• If through risk assessment, cleaning has been identified as a control measure – it must be validated
• If verification of the cleaning is going to be used, it must be validated
•Monitoring of cleaning must be to a non-residue visible clean and ideally have independent sign off
Cleaning as a Control
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Choices for Analysis
• You do not have to validate every allergen or every line if
process and clean are similar
• Select a product that contains significant quantities of the
allergenic ingredient – test as a positive control
• Select an allergen for which a reliable quantitative test exists
– Ensure the test has been fully validated – Lowest LOQ Best test
• Clean after product that does contain the allergen
• Collect samples of swabs / rinse waters
• Always test next product made that does not contain the
allergen
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Choosing the Right Lab
• Are they independently accredited?
– BS EN ISO/IEC 17025
• Both the laboratory and for the
test you need?
• Do they have both expertise and
experience in this area?
• Can they advise you on sampling?
• Can they advise you on the right test?
• Can they advise you on what the result means?
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Scientific Integrity
Good sound advice
What does it mean to
me?
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Sampling and Analysis
• Positive control – Ensure the test can recover a high level of expected amount
• Take swab samples from all different surfaces
• Take swab samples from difficult to clean / reach areas
• Swabs– Ensure results are reported in ug/swab, not ppm
• Next made product – Ensure that if the allergen was present the test and lab would detect it!
• Process should be repeated 3 times
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Acceptable Cleaning Validation
• Clean to a non detectable level and no allergen detected in Finished Product following the clean
• Use an accredited and expert lab and best available test
• Initial validation should be done 3 times with different shifts / teams to demonstrate effectiveness
• Repeated if anything changes and periodically
• Process fully documented with rationale recorded for choices of sampling and testing
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Verification and Monitoring
• Cleaning must be to a standard procedure
• Visual no residue clean
• Independently checked and signed off
• Photos and KIPs can help
• Risk assessment to decide on verification testing
– May be reduced over time as evidence builds
• Rapid on site tests MUST be validated
• Only use for clean samples, not on ingredients / FP
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CATERING
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New Guidance Free-From Nov 2015
https://www.fdf.org.uk/corporate_pubs/brc-free-from-guidance.pdf
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Risk Assessment for Catering
1. Catering Environment
2. Ingredients – Must buy Free-From
3. Staff Training
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Validation in Catering
• Storage of Free-From ingredients
• Preparation of dishes
• Area for Free-From to be Made
• Time for Free-From to be made
• Go-To person on site – At All Times
• Communication is most critical
• Does not contain Free-From
• Training – Need to ensure accuracy, consistency and verification
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People - Communication
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CLOSING THOUGHTS
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Increase in Allergen Alerts in EU
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UK – 2016 Increase on 2015
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Recalls in 2016
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Thank You
• www.rssl.com
• 0118 918 4000
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