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Allergen Management Document Reference QM Allergen Management Revision 1 1 st February 2014 Owned by: Technical Manager Authorised By: Managing Director 3 Identification of Relevant Allergens as per Legislation and Customer Requirements Relevant allergens and acceptable levels are prescribed by legislation, customer requirements and industry code of practice. The Technical Manager is responsible for maintaining a file of all the relevant documents including legislation in the country of manufacture and the country in which products are sold. This list is summarized in the Allergen Management Tool worksheet ‘Allergen List’. Identification of Ingredients with Allergen Content/Possible Allergen Content Suppliers are required to supply detailed ingredient specifications which are used to determine which ingredients are allergenic. All Suppliers are required to complete a QMR 014 Supplier Self Assessment Form. The Technical Manager is responsible for maintaining a file of all the relevant documents including ingredient specifications and supplier questionnaires. The food safety team analyze the information given and summarize the ingredient allergen content list in the Allergen Management Tool worksheet ‘Ingredient Entry’.

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Allergen Management

Document Reference QM Allergen Management Revision 1 1st February 2014 Owned by: Technical Manager Authorised By: Managing Director

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Identification of Relevant Allergens as per Legislation and Customer Requirements Relevant allergens and acceptable levels are prescribed by legislation, customer requirements and industry code of practice. The Technical Manager is responsible for maintaining a file of all the relevant documents including legislation in the country of manufacture and the country in which products are sold. This list is summarized in the Allergen Management Tool worksheet ‘Allergen List’.

Identification of Ingredients with Allergen Content/Possible Allergen Content Suppliers are required to supply detailed ingredient specifications which are used to determine which ingredients are allergenic. All Suppliers are required to complete a QMR 014 Supplier Self Assessment Form. The Technical Manager is responsible for maintaining a file of all the relevant documents including ingredient specifications and supplier questionnaires. The food safety team analyze the information given and summarize the ingredient allergen content list in the Allergen Management Tool worksheet ‘Ingredient Entry’.

Allergen Management

Document Reference QM Allergen Management Revision 1 1st February 2014 Owned by: Technical Manager Authorised By: Managing Director

14

Allergen Management

Document Reference QM Allergen Management Revision 1 1st February 2014 Owned by: Technical Manager Authorised By: Managing Director

22

* ELISA tests and lateral flow test kits have been accepted by recognized allergen research scientists and meet the requirements for sanitation validation of the SQF Code. **ATP Tests are widely accepted as a useful tool in determining the effectiveness of cleaning, however, validation of the ATP result which indicates a clean food contact surface with lower threshold levels (LOAEL or Lowest Observed Adverse Effect Levels) for each target allergen. Total protein swabs will now detect at approximately 20 ppm. Since these devices only test for total protein and not specific allergens, they are not acceptable for validation but are used verify that equipment has been thoroughly cleaned. See QM Allergen Clean Validation Verification of Allergen Controls The Technical department and line management are required to conduct documented allergen control audits throughout the site at monthly intervals. External audits are also conducted at periodic intervals by independent parties. The Technical department ensure that the cleaning and sanitation of product contact surfaces between line changeovers is effective, appropriate to the risk and legal requirements, and sufficient to remove all potential target allergens from product contact surfaces, including aerosols as appropriate, to prevent cross contact. Based on risk assessment by the Food Safety Team, procedures for validation and verification of the effectiveness of the cleaning and sanitation of areas and equipment in which allergens are used are implemented. This includes using the ELISA method to validate and verify cleaning is effective in removing high risk allergens. For lower risks ATP or Protein test swabs** are used. ATP/Protein swabs are calibrated with the validated cleaning procedure by using them immediately after the validated method is used and recording the results of both the allergen specific test and the ATP/Protein swab test. See QM Allergen Clean Verification