Professional Documents
Culture Documents
1. Purpose :
To identify the actions and tools and instructions must be taken when dealing with allergic
components
2. Scope and intended use:
This procedure is to be applied on Mo'men group for MID affiliates and to be used as guidance for
the actions included.
3. Allergic Items:
1. Soya bean and its derivatives
2. Wheat and corn flour
3. Mustard flour
4. Pasteurized eggs/ mashed eggs and its derivatives
5. Bakery yeasts
6. Spices and powdery additives (suggested allergen)
7. Shrimps
4.1 Quality:-
1- The quality department will follow up and implement the efficient procedure to monitor allergen through:-
A) Allergen inspection in raw materials
B) Allergen supplier's approvals
C) Allergen packaging materials
D) Allergic products specifications
4.2 identification:-
A) For all allergic products identification on the packaging must declare the type and the potential risk of any
allergic component inside the finished product and the portion in percentage
B) Identification in warehouses for both storage areas and the containers with clearly and Easily identifiable
stickers for:-
-Identification in production for holding areas and cleaning process and operators
-Identification in stores as finished goods
-Identification for customer about handling and storing process
5. Accountability:-
A) The Plant manager is the accountable person for operational control
B) PPD director is the accountable person for the monitoring of the implementation compliance
C) Sales director is accountable for the customer relationship for the purposes of the customer health
D) supply chain director is accountable for the warehousing operations in the identification process and ware
houses handling process
E) The quality manager is the accountable person for the quality control plan