Date Created  

Revision   Approval  

Title Allergen Control Program

Objective: to ensure that allergenic ingredients do not find their way into products for they are not
intended.
There are five stages where allergens need to be managed, these are:
1. Receiving
2. Storage
3. Documentation
4. Production
5. Labeling

Receiving
1. Containers/super sacks/bags/other must have legible labels clearly indicating their contents. Any
packaging that lacks legible labels are to be rejected.
2. Damaged containers/super sacks/bags/other are to be rejected.
3. Trucks are inspected for cleanliness prior to accepting material. If it is determined that
contamination has occurred, the load is to be rejected.
4. In all instances, use the “Rejected material” form.

Storage
1. Spills are to be cleaned as soon as possible to minimize cross-contamination.
2. Storage containers are to be kept clean and sealed. Tape bags closed, “four fold” boxes, replace
lids.
3. Whenever possible, separate storage areas are to be maintained for allergen/non-allergen.
4. Labels are clear, legible, and easy to understand. Replace labels if they fail inspection.

Documentation
1. Suppliers are subject to evaluation prior to approval.
2. They must provide specifications.
3. They should have COA/Letters of Guarantee available.
 4. They must be able to provide internal allergen control program for review.

Production
1. Whenever possible, schedule non-allergens first.
2. Run “like with like”
3. If not possible to run non-allergens first, add allergens in a fashion that does not contaminate
equipment.
4. Rework is by plant management approval only.
5. Double check all ingredients prior to opening/handling.
6. Clean area after allergens are introduced.
7. Re-seal and store correctly any partial containers that may be allergenic.
8. Discard gloves and other PPE that have come in contact with allergens.
9. Thoroughly cleanse tools/utensils/containers that come in contact with allergens.

Labeling
1. Quality tech is notified when a new blend is to be produced. Quality will review ingredients and
determine what changes to are required for labeling.
2. Plant management issues approval for labeling.
3. Supervisors/Operators are trained to recognize new labels and instructed when to change over
during production.