Company Name፡ Document. No.

/OP/031
Title: CROSS CONTAMINATION Revision Page No.
No.01 Page 1 of 6
PREVENTION AND ALLERGEN CONTROL
PROCEDURE

CROSS CONTAMINATION PREVENTION

AND ALLERGEN CONTROL PROCEDURE

Prepared by: QCD

Reviewed by: IMSTL
Approved by: QAD
Restricted
Circulation
FOR DOCUMENT
CONTROL USE ONLY
__________________
Signature
January, 2022

Addis Ababa, Ethiopia

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PREVENTION AND ALLERGEN CONTROL
PROCEDURE

ISSUE HISTORY
Revision No Reason for Revision Compiled by Reviewed by Effective Date
0 Initial Release IMST IMSTL April 15, 2017
1 Revised to upgrade the IMST IMSTL January ,2022
FSMS from ISO 22000:2005
to FSSC 22000 V5.1 and
integrate with ISO
14001:2015 EMS
requirements

REFERENCE DOCUMENTS
Document Number Document Title
FSSC 22000 FSSC 22000 Version 5.1 Additional requirements, Part 2.5.6

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PREVENTION AND ALLERGEN CONTROL
PROCEDURE

Table of Contents

ISSUE HISTORY..............................................................................................................3

1. ABBREVIATIONS AND DEFINITIONS...................................................................5

2. PURPOSE.....................................................................................................................5

3. SCOPE..........................................................................................................................5

4. PROCESS OWNER......................................................................................................6

5. PROCEDURE...............................................................................................................6

6. RECORDS....................................................................................................................7

7. RELATED DOCUMENTS...........................................................................................7

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PREVENTION AND ALLERGEN CONTROL
PROCEDURE

1. ABBREVIATIONS AND DEFINITIONS

1.1 Abbreviations

FLW: Flowchart
FM: Factory Manager
FSMS: Food Safety Management System
QMS: Quality Management System
EMS: Environmental Management system
IMS: Integrated Quality, Food Safety and Environmental Management system
IMSTL :Integrated Management Systems Team Leader
IMST: Integrated Management Systems Team
TOP: TOP Beverages Industries and Trading

1.2 Definitions

Food allergy: Immunological-based reaction to chemical substances, usually proteins or

protein fragments, by individuals who have previously been sensitized to the same
substance and have formed antibodies. Allergic reactions can be initiated
by small quantities of allergens. Reactions are usually mild and transitory, but, in a small
share of the population, reactions can be severe and may, in some cases, lead to death.

2. PURPOSE

The purpose of this procedure is to ensure the effective use, storage, and labeling of
allergens causing materials and process aids.

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3. SCOPE

This procedure is applicable to raw materials, products, processes, and storage and
production environments.

4. PROCESS OWNER

The functional responsibility for this procedure lies with the IMSL, who is responsible
for the effective implementation and maintenance of the procedure

5. PROCEDURE

5.1. Procedure instruction

 Identification and storage of allergen contain ingredients and

process aids

 Product ingredients /process aids shall confirmed for the presence of

allergen causing substance by certificate of analysis accompanied them
during receiving.

 Allergen-containing raw materials should be stored separately from

non- allergenic materials.

 Allergen-containing raw materials should not be stored over non-

allergenic materials.

 Labeling

 All allergen-containing raw materials are initially received should be

labeled appropriately to indicate their status. The label of all relevant
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PREVENTION AND ALLERGEN CONTROL
PROCEDURE

finished food products shows the declaration “Contains allergens.” The

identity of the allergen is included on the product labeling in line with
the relevant International Organization for Standardization/technical
specification.

 Preventing Allergen Cross Contamination:

Incase materials/process aids that are confirmed to have allergens causing

ingredients; the following cautionary measure shall be taken

 Use dedicated equipment for each raw material during transfer.

 Wipe down all affected surfaces after weighing out an allergen.

 Change gloves or wash hands after an allergen is handled.

 Keep all containers with allergens sealed.

 As much as possible, store allergens on the lower section of storage

racks. Some

 Use dedicated production lines and equipment in processing allergen

raw materials in products.

6. RECORDS

Allergen assessment report

7. RELATED DOCUMENTS

None

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