Document:

Facility:

Allergen Management
It is the primary responsibility of food manufacturers to provide safe foods, free from allergen cross-
contamination. There must be a disciplined approach to allergen management. Depending upon the layout of
the plant, ingredients handled and products made, each facility may have to incorporate different allergen
management strategies. However, the following are basics that can be incorporated into any operation to
provide an allergen-safe product:

 Adopt a “zero tolerance” philosophy for allergen cross-contamination.

 Conduct an allergen risk assessment as part of your Hazard Analysis and Critical Control Points
(HACCP) program.
 Train all associates in allergen management strategy. Include Marketing, R&D, production,
maintenance and sanitation.
 Make sure that incoming ingredients are clearly labeled and that the labels are reviewed
periodically to assure suppliers have not changed ingredients without notice.
 Have a clear allergen storage policy including a procedure for spills cleanup.
 Design equipment to facilitate cleaning and prevent allergen harborage niches.
 Schedule production to prevent cross-contamination.
 Clean between runs of allergen ingredients. Use a visually clean standard or confirm with ezyme-
linked immunosorbent assay (ELISA) test kits.
 Clearly identify work-in-process materials and rework. Have a clear rework policy.
 Reject in-process materials or finished product suspected of cross-contamination.
 Have a process for reviewing labels prior to use, and confirm that the correct labels are used in
process.
 Conduct internal audits or use a third party auditor to assess the allergen management strategy.
 Evaluate and track consumer complaints involving allergen issues.
 Have a trained person on staff to respond to consumer calls regarding allergens.
 Finally, be sure to provide consumers with quick, honest answers.

Comments: Date: Revised Date: Time:

Authorized Signature:

This document is intended for demonstrative purposes only. Note that alternative approaches to documenting
your food safety system are acceptable.