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9 Things Your Allergen Control Program is Missing 

Researchers estimate that 32 million Americans suffer from food allergies, including 5.6 million children under 18. In some, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis. And allergies are on the rise.

U.S. regulators classify allergens in finished goods as a chemical hazard. The top eight food allergens in the United States are:

1. Soy.
2. Wheat.
3. Eggs.
4. Milk.
5. Peanuts.
6. Tree nuts.
7. Fish.
8. Shellfish.
   

Once a facility identifies an allergen in a raw ingredient, Quality Control teams must establish control steps if the manufacturer doesn’t run the product on a separate production line or if employees perform a complete wet cleaning between allergen and non-allergen finished goods.

Consumers with food allergies depend on food manufacturers to identify, process, and market foods that are handled appropriately and labeled accurately. To ensure allergenic ingredients don’t end up in the wrong products and to keep customers safe, manufacturers must establish and implement an effective Allergen Control Program. These programs must outline the storage, handling, processing, packaging, and identification of allergenic ingredients, supported by proper documentation.

Allergen Control Programs are complex, with elements ranging from ingredient supplier verification to storage, rework control, sanitation, and changeovers, among others.

In cooperation with AIB International, TraceGains put together this eBook to help manufacturers improve their Allergen Control Programs. Download it now.

In this eBook, readers will discover:

• The critical components of allergen control programs.
• The dangers posed by cross-contamination.
• How technology can automate and strengthen allergen controls.