A substance, in this context is a foodstuff, known to cause an allergic reaction to sufferers by it’s interaction with the body’s immune system. In the EU, there are 14 substances classified as allergens. Cereals derived from Gluten; Sulphites, Celery, Mustard, Soya, Milk, Egg, Lupin, Sesame, Nuts, Peanuts, Fish, Crustaceans, Molluscs. Allergens form a critical part of the food safety system in a FBO, they are often a pre-requisite to the HACCP plan and due to mis-labelling, can be the main factor for thousands of product recalls worldwide. GMP and cleaning/sanitation are the key control factors of allergen cross contamination in an FBO.
For more allergen control information, see Management of Allergens How-To.
For more information on allergen cleaning, see Cleaning to Remove Allergens How-To.
Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved