The physical state a material is in – broadly – solid, liquid or powder, plays a significant part in the control of the allergen in the food manufacturing environment. As a rule of thumb, a physical solid material i.e. a prawn, is easier to control in the event of a spillage than a liquid (liquid egg.) A powder – e.g. flour, is the hardest to control/clean and the most likely to spread and get airborne in the event of a spillage.
For more allergen control information, see Management of Allergens How-To.
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