introduction to allergen principles for the food...
TRANSCRIPT
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Introduction to allergen
principles for the food industry
May 2019
The Allergen Bureau Ltd ACN 162 786 389
Food Allergen Fundamentals
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This presentation gives a general overview of food allergens and
provides references to a variety of resources available to assist
the food industry with the complex task of managing allergens.
The Allergen Bureau’s role is one of providing information to the
food industry and we invite you to view the freely available
resources on our website.
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Material included on this website is made available on the understanding that Allergen Bureau:
(a) is not providing professional and / or legal advice;
(b) provides risk management tools which may assist in a total approach to allergen risk management; and
(c) does not guarantee that a consumer will not suffer an allergic response. If you intend to rely on any information provided
on this website, you must obtain your own appropriate professional advice. You should also exercise your own skill, care
and judgement with respect to use of any material on this website.
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Food allergen fundamentals
Overview
Food allergy and food allergens
Managing food allergens
Resources available
The VITAL® Program
The Allergen Bureau
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The basics of food allergy
This section includes
what is food allergy?
foods that can trigger an allergic reaction
the relevance of allergy to the food industry
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Food allergen
A normally harmless substance that triggers an allergic
reaction. Most food allergens are proteins. A food may
comprise of one or more allergenic proteins.
For example cow’s milk contains allergenic proteins in the
whey fraction and different allergenic proteins in the casein
fraction. Individuals may be allergic to only one milk protein or
more.
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Food allergy
A food allergy is an abnormal response to a food that is triggered
by the immune system.
The body produces antibodies against the food allergen protein
and when it is eaten by the food allergic individual their body will
release histamine and other chemicals causing inflammation.
Trace amounts of an allergen can trigger a reaction
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Dermal – skin breaks out in hives or eczema
Gastrointestinal – nausea, cramps, diarrhoea
Respiratory – struggle for air
Circulatory – blood pressure drops, loss of consciousness
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The allergic reaction
Anaphylaxis is an acute allergic reaction in rare cases,
multiple organ systems are affected and death can occur in as
little as ten minutes
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Some symptoms of an allergic reaction to a food
Atopic DermatitisUrticaria
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Anaphylaxis
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Impact of food allergy
there is currently no cure
sensitivity differs between individuals and depends on type of
food, amount ingested and other activities at time of ingestion
people with food allergy do not know when their next allergic
reaction will occur or how severe it will be
Avoidance of the food is the only protection
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Food allergy rates are increasing in Australia
and New Zealand
rapid increase in food allergic
disease in last 30 years in mainly
the Western world
80% of children outgrow milk, egg,
soy and wheat allergy by age 5
individuals allergic to peanuts, tree
nuts, sesame or seafood will have
this for life
*ASCIA 2015
www.allergy.org.au
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food allergy affects*
10% infants (up to 12
months old)
4-8% children (up to 5
years)
2% adults (approx.)
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Predominant food allergens in Australia and
New Zealand
cereals containing gluten
crustacea
egg
fish
milk
peanuts
soybeans
sesame seeds
tree nuts
lupin
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Foods responsible for causing allergic
reactions
90%Wheat
Peanut
Soy
Milk
Egg
Tree nut
Crustacea
Fish
Sesame
10%Hundreds of
others
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The basics of allergen
management
This section includes
why managing allergens is important
challenges the food industry faces
the allergen management plan
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Why should the food industry manage food
allergens?
to protect allergic consumers
a food safety necessity
consumers depend on labels that declare allergens in an
accurate, clear and consistent manner
it is a mandatory declaration requirement
costly to have non-compliance, allergen issues with
consumers, recalls, withdrawals, re-labelling
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Australia New Zealand Food Standards Code
Section 1.2.3-4 Mandatory declaration of certain foods or substances in food
www.foodstandards.gov.au15
Foods or substances in food that require mandatory declaration
if present in a food:
(a) added sulphites in concentrations of 10 mg/kg or more;
(b) any of the following foods, or products of those foods:
(i) cereals containing gluten, namely, wheat, rye, barley, oats and
spelt and their hybridised strains;
(ii) crustacea;
(iii) egg;
(iv) fish;
(v) milk;
(vi) peanuts;
(vii) soybeans;
(viii) sesame seeds;
(ix) tree nuts;
(x) lupin.
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Australia New Zealand Food Standards Code
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A declaration is required when these foods or substances may be
present as:
(a) an ingredient or as an ingredient of a compound ingredient; or
(b) a substance used as a food additive, or an ingredient or component
of such a substance; or
(c) a substance or food used as a processing aid, or an ingredient or
component of such a substance or food.
Section 1.2.3-4 Mandatory declaration of certain foods or substances in food
www.foodstandards.gov.au
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Australia New Zealand Food Standards Code
Section 1.2.3-4 Mandatory declaration of certain foods or substances in food
www.foodstandards.gov.au17
Some foods or substances have undergone processing steps
and/or have been assessed as safe and suitable for people who
have allergies. These do not require mandatory declaration:
• cereals containing gluten that are present in beer and spirits;
• glucose syrups that are made from wheat starch (subject to limits
set out in Section 1.2.3—4);
• alcohol distilled from wheat or whey;
• fish isinglass derived from swim bladders and used as a clarifying
agent in beer or wine;
• soybean oil that has been degummed, neutralised, bleached and
deodorised;
• soybean derivatives that are tocopherols or phytosterols;
• coconut from the fruit of the palm Cocos nucifera
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Confidence in supplier information
Obtaining allergen information from ingredient suppliers should be
a key component of your Vendor Assurance program
always clarify information from supplier – this exchange will
assist in gaining confidence in supplier’s allergen knowledge
and handling
query anything unusual or unexpected - don’t assume
everything is correct
keep asking questions until you are satisfied with the response
- do not accept data gaps
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Allergens can be unintentionally added to a
product
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ingredients can contain cross contact allergens
cross contact can occur due to processing
Cross contact allergens are residues or other trace
amounts of an allergenic food unintentionally
incorporated into another food that is not intended to
contain that allergen
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Performing an allergen risk review of a
manufacturing site
assemble a cross-functional team
perform a physical audit
identify cross contact points
consider the form of the cross contact
consider the amount of cross contact present
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Raw
materials
Processing
aids
Cross
contact
allergens
Allergen
declared
on label
Processing
environment
Rework
Processing
equipment
Production
staff
Human
error
Training and
communication
Cleaning
Processing
design
Scheduling
Product
development
Right label
right pack
Allergen
challenges in the
manufacturing
environment
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Exercising allergen management due diligence
includes …
GMP
HACCP adapted for allergen control
Allergen Management Plan
Eliminating and reducing cross contact allergens
The VITAL® Program
It is important to identify allergens then
manage and control them
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Good Manufacturing Practice (GMP) principles
are important for allergen control
food businesses need to ensure that products meet food
safety, quality and legal requirements
can be achieved by applying appropriate manufacturing
operations controls
allergen control can be incorporated into food safety and
quality assurance systems
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HACCP based food safety program adapted
for allergen control
applying classical tools of HACCP doesn’t fit for allergens
and requires adaption
identify allergen CCPs, develop and implement allergen
control plans
document allergens in HACCP plans
all allergens requiring mandatory declaration are classified
as high risk
audit and update periodically
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What is allergen management?
The sum of policies, procedures and practices which contribute
towards controlling allergens in a company
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Allergen management is applicable to all levels and all areas
of a company and sets the approach to the control and
management of allergens
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An Allergen Management Plan (AMP)
is a documented systematic approach towards identifying
and controlling allergens in a food plant (from incoming
materials to finished product)
provides formality when identifying allergen challenges
includes processes showing how to manage allergen
challenges
contributes towards exercising due diligence
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AMPs are unique to each site / company
When creating an AMP, each site/company needs to set its
own risk level, and design a plan that meets its specific needs
Considerations may include
who is the target market?
complexity / simplicity of the manufacturing site
the allergens you have
spectrum (which allergens)
physical nature (easy or difficult to control)
number (none, limited, or several)
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Some basics of an allergen management plan
knowing the allergen status of raw materials
understanding supplier allergen vulnerabilities
up-to-date ingredient specifications
up-to-date vendor assurance program
allergens covered in HACCP
measures in place to control, reduce, eliminate the possibility
of cross contact
validated and verified cleaning procedures
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Need more information?
This section includes
resources that are available to the food industry
where to find the information
what the information can be used for
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Food Industry Guide to Allergen Management
and Labelling
this guide provides information
about allergen management and
declaring allergens in a clear,
consistent format
available on both the AFGC and
Allergen Bureau websites
www.afgc.org.au30 www.allergenbureau.net
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AFGC Product Information Form
www.afgc.org.au31
a standardised supplier information form that includes seeking
information about allergens (intentionally added; cross contact;
total protein levels; the processes the supplier has in place to
manage food safety risks)
useful tool for assessing
ingredient allergen risk
seeks information
necessary for use in the
VITAL® Program
available on the AFGC
website
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Allergen Risk Review website
freely available interactive guide designed
to assist the food industry with
understanding the allergen status of its
products
explains how an allergen risk review fits
within the context of a VITAL risk
assessment
An allergen risk review is the process of thoroughly investigating the
allergens status of food, from raw materials, through manufacturing to the
finished product.
www.allergenbureau.net32
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www.allergenbureau.net
food allergens can be present in many
food ingredients and are not always
obvious from their name
this guide identifies basic food
ingredients and food additives that may
contain or be derived from an allergen
useful tool while reviewing ingredient
specifications
available on the Allergen Bureau
website
Unexpected Allergens in Food
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Food Industry Guide to the Voluntary Incidental
Trace Allergen Labelling (VITAL®) Program
www.allergenbureau.net34
this guide provides information about the
VITAL Program and includes a decision
tree for declaring allergens
useful tool when
undertaking allergen
risk assessments
available on the
Allergen Bureau
website
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Food Allergen Analysis webpage
Detailed resource describing the
value of allergen analytical
testing
useful tool for allergen
management in food
processing
may be used to enhance an
allergen management plan
useful to support a risk–
based approach to allergen
management
www.allergenbureau.net35
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FSANZ food allergen portal
www.foodstandards.gov.au36
contains key messages, and links to best practice food
allergen resources for the food industry
useful for accessing further information about allergens
available on the FSANZ website
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www.allergenbureau.net
VITAL Training is available through
training providers who are endorsed
by the Allergen Bureau
to obtain a VITAL training certificate
you will need to attend the training
course
a list of endorsed training providers
is available on the Allergen Bureau
website
VITAL® Training
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www.allergenbureau.net
a VITAL risk assessment using VITAL
Online will produce a VITAL labelling
outcome
this guide provides examples of how to
declare food allergens and cross
contact allergens using the VITAL
labelling outcome
available on the Allergen Bureau
website
VITAL® Best Practice Labelling Guide (Australia and New Zealand)
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ASCIA Australasian Society of Clinical
Immunology and Allergy Limited
https://www.allergy.org.au/patients/food-allergy39
peak professional body of
clinical immunology and allergy
in Australia and New Zealand
useful information sheets on
food allergy
available on the ASCIA website
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National allergy strategy e-training
https://foodallergytraining.org.au40
training course that provides
information about food
allergens and developing
best practice procedures for
making food business safe
for customers with allergies
useful tool for new staff to
become familiar with food
allergy
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Consumer Recalls
www.foodstandards.gov.au www.mpi.govt.nz41
these websites provide both
statistical and historical
information about allergen
related recalls
useful for assessing risk
available on the FSANZ
(Australian recalls only) and
the MPI (New Zealand recalls
only) websites
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Introduction to the VITAL®
Program
This section provides a basic introduction to the VITAL
Program concepts. To obtain VITAL training, please
contact an Allergen Bureau endorsed training provider.
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Voluntary Incidental Trace Allergen Labelling
The VITAL® Program is a standardised allergen risk assessment
process for food industry
Developed by industry for industry and adopted
on a voluntary basis
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It provides a consistent methodology for food industry to
assess the impact of allergen cross contact and provide
appropriate precautionary allergen labelling on their products
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The VITAL® Program key concepts
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Reference Dose The total protein from an allergic food below
which only the most sensitive individual (between 1 and 5%
depending on the quality of the data) in the allergic population
are likely to experience an adverse reaction
Reference Amount The maximum amount of a food eaten in a
typical eating occasion (never the less than the serving size)
Action Levels Are the concentrations (of protein) which define
the labelling outcomes from a cross contact allergen
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The VITAL Program determines appropriate precautionary
labelling based on risk by using Action Levels that are
underpinned by scientific evidence
What is the science behind VITAL®?
A collaboration of international food allergen experts
established the science that underpins VITAL
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The science is recognised internationally and is increasingly
referenced by experts throughout the world
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VITAL® Online the user-friendly, web-based
VITAL Calculator
By entering recipe information including
intentionally added ingredients
cross contact allergens due to processing
Reference Amount
any assumptions used to obtain these values
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the VITAL Program uses scientifically established Reference
Dose information in conjunction with individual product’s
Reference Amount and provides Action Levels that set out a
labelling recommendation
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Use VITAL® Online to store, manage and
complete VITAL assessments
https://vital.allergenbureau.net/
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Allergen labelling using the VITAL® Program
consistent approach to assessing cross contact allergen risk
clear, consistent and accurate allergen declaration
assists consumers in making safer food choices
encourages the elimination of cross contact allergens where
possible within manufacturing or via material supplier
standard precautionary statement is used
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VITAL® Precautionary Statement
The ‘May be present: XXX’ statement is the only precautionary
statement to be used with VITAL
Only to be used where the VITAL Program has been applied and the
allergen has a VITAL labelling outcome at Action Level 2
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Ingredient List
Allergen
Summary
Statement
The VITAL
Precautionary
Statement
Example of allergen labelling using VITAL®
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The Allergen Bureau
This section includes
the Allergen Bureau website
how you can support the Allergen Bureau
how the Allergen Bureau supports the food industry
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The Allergen Bureau website is a reliable source
of information for the food industry
www.allergenbureau.net
an invaluable repository of
food allergen information,
including Allergen Bureau
conference presentations
and archived news
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keep up to date with all the latest news and events
learn about the VITAL® Program and find endorsed
VITAL Training providers
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How can you support us?
The Allergen Bureau is funded by membership investment from the
food industry and is a not-for-profit organisation
You can support us by
becoming a member of the
Allergen Bureau
joining an Allergen Bureau
working group
providing your feedback to the
Allergen Bureau
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The Allergen Bureau exists to support the
food industry by
providing a pre-competitive space to share information
providing information resources, practical tools and industry
contacts for the better management of food allergens
helping to save time and money because food allergen issues are
addressed in a professional and informed way
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The Allergen Bureau helpline
Support Line
Australia: 0437 918 959
International: +61 437 918 959
www.allergenbureau.net/contact-us
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Provides rapid responses to questions
concerning the management of food
allergen risks in food ingredients and
manufactured foods in Australia and
New Zealand