eBook: 9 Things Your Allergen Control Program is Missing 

Researchers estimate that 32 million Americans have 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.

An allergen included in a food product is classified as a chemical hazard. The top eight food allergens 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 must establish control steps if the product is not run on a separate line or a complete wet cleaning is performed between allergen and non-allergen products.

Consumers with food allergies count on food manufacturers to identify, process, and market foods that are appropriately handled and labeled accurately. To ensure allergenic ingredients don’t end up in the wrong products and to keep customers safe, companies must establish and implement an Allergen Control Programs. Your Program 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, we crafted this eBook to help you and your company improve your Allergen Control Program. Download it now.