Welcome

Allergies, Allergens
and Food Handlers

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Types of Allergies

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Types of Allergies

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 Adverse Food Reaction

An adverse reaction is any

Allergy
abnormal reaction to a food
or food components and
other ingredients, whether
Intolerances
caused by an allergic or non
allergic reaction.

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What is a Food Allergy?

A Food Allergy (Food

Hypersensitivity) has its
basis in an immunologic
response after food
consumption.

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 What is an Allergen?

• Food allergens, are substances that

initiate chemical change in the body
producing the symptoms of an
allergic reaction.
• Allergens are generally a problem of
absorption through the alimentary
mucosa into the circulatory system.
Allergens may also enter the
circulatory system through the nasal
passage (respiratory mucosa) and
through the skin (percutaneous
absorption which is rare).
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What is Anaphylaxis?

Anaphylaxis is a severe
allergic reaction that can
sometimes be fatal. It
occurs after exposure to
an antigen (allergen) to
which a person was
previously sensitized.

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Anaphylaxis

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What is a Food Intolerance

• Adverse reaction to food that

does not involve the immune
system.
Food Additives

Celiac’s Disease

Lactose Intolerance
Toxins

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 Intolerances
• The body can usually tolerate small
amounts of the offending food
• Intolerances are not immune reactions
• Intolerances are more common
than food allergies
• Some causes
• Lack of a digestive enzyme - Milk
• Contaminants – naturally toxic foods
(Rhubarb), decayed fish, some mushrooms
• Food Additives - sulphites, MSG
• Psychological

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Common Food Allergies
Scandinavia – Fish

Japan – Rice & Soy

North America – Peanuts

& Tree Nuts
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 Symptoms
• Shortness of • Wheezing
breath • Diarrhea
• Tingling lips
• Itchy skin
• Flushing
• Weakness
• Nasal obstruction
• Shock
• Dizziness
• Loss of
• Total respiratory
consciousness
failure
• Drop in Blood • Itchy eyes
Pressure • Vomiting
• Hives • Restricted Throat

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 Allergy Beware
• Video Presentation
• Lets watch and see what
people have to deal with
and hear from companies
which are concerned
• Allergy Beware – GPMC &
AAAC
• Then we will break
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 Welcome Back!
• What is the responsibility of
a food company in Allergen
Management?
Welcome Back • What is the responsibility of
Allergies, Allergens
& Food Handlers the Food handler in Allergen
Management?
• What is the consumers
responsibility in Allergen
Management?

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 Foods Responsible
for Allergic and Adverse Reactions
• Peanuts
• Tree Nuts
• Sesame Seeds
• Eggs
• Soybeans
• Milk
• Various grains and
flours
• Fish
• Shellfish
• Sulphites (10 ppm)
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Responsibility of a Food Company
in Allergen Management?

• Provide safe, wholesome

food to the marketplace.

• Provide proper information

with the product to allow
the consumer to make an
informed choice.

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Provide Safe, Wholesome Food
to the Marketplace.

• Allergen policy and

program
• Risk Assessment
• Formulation Control
• Ingredient Management
• Process Controls
• Packaging Management
• Label Control
• Employee Training
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 Provide Safe, Wholesome Food
to the Marketplace.
Allergen policy and program
• Expectation of • Production environment
program • Responsibilities
W5 & • Training
• Restriction of non
•
•
Consequences
Be aware of employees
How approved
ingredients
with food allergies
• Have a response
• Marketing program program in place
• Hygienic practices

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 Provide Safe, Wholesome Food
to the Marketplace.
• Policy, GMP, SOP, Monitoring,
Deviation Procedure and
Verification must state
• Who
W5 & • What
How • When
• Where
• Why
• How

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Provide Safe, Wholesome Food
to the Marketplace.

Risk Assessment
• Likelihood of occurrence
• Severity of Reaction

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Provide Safe, Wholesome Food
to the Marketplace.

• Formulation Control
• No unapproved changes
to formulation
• Use only most recent
approved formula
• Follow SOP for scaling
and use

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Provide Safe, Wholesome Food
to the Marketplace.

Ingredient Management
• Purchase only from
approved suppliers
• Purchase and use only
approved ingredients
• Store to prevent damage
and cross contamination

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Provide Safe, Wholesome Food
to the Marketplace.

Process Controls
• Sequencing Products
• Scaling (Scoop & Bins)
• Shielded lines
• Rework
• Label control
• Cleaning of equipment

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Provide Safe, Wholesome Food
to the Marketplace

Packaging Management
• Purchase only from approved
suppliers
• Purchase and use only approved
packaging
• Store to prevent damage and
cross contamination
• Discard obsolete packaging
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Provide Safe, Wholesome Food
to the Marketplace

Label Control
• Check label name and ingredient
list against formulation.
• If generating labels verify
information
in computer is accurate and labels
print clearly.
• Check labels for warnings.
• Check instructions for use.

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Provide Safe, Wholesome Food
to the Marketplace

Employee Training
• Train to approved GMPs
& SOPs
• Hygiene Training
• HACCP Training

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Provide Proper Information
with the Product Label

• Ingredient list
• Instructions for use
• Warnings
• Information
• Contact

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Provide Proper Information
with the Product

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Provide Proper Information
with the Product

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 Provide Proper Information
with the Product
• Accurate labelling is required
by legislation and controlled by
guidelines and inspection.
• Label misrepresentation is
fraud
• Knowingly selling a product
with an undeclared allergen
can be interpreted as a criminal
offense in case of illness or
fraud.
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 Responsibilities
of the Food Handler
• Advise of formulation or process
inefficiencies
• Use only approved ingredients
• Do not make decisions which can
affect food integrity or safety unless
empowered and trained to do so
• Use product rework only in the
product for which it was originally
produced
• Understand your responsibilities
• Understand and do the job as trained

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 Responsibilities
of the Food Handler
• Prepare foods which contain
known allergens after all other
products have been produced,
follow sequence as directed.
• Avoid cross-contamination
• Wash hands thoroughly after
handling known allergens
• Wash hands thoroughly after
eating

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 Responsibilities
of the Food Handler
• Keep aprons and clothing free of allergens
• Follow a very thorough sanitation program
to prevent cross-contamination.
• Keep dust down
• Keep all ingredients closed
when not in use
• Use only specified equipment and utensils

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Consumers Responsibility

• Avoid products which may

contain allergens.
• Report and non conformities in
labelling
• Educate family and a Consumers
Responsibility dvise associates of
concerns
• Be aware of pitfalls
• Make educated decisions
based on reliable information

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Consumers Responsibility

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Consumers Responsibility

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 Remember
• Don’t assume all people can
eat all foods
• Do your job as trained
• Do not make decisions for
the consumer
• Do no cross contaminate
• Properly label all foods

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Be Concerned

Be
Allergy Aware.

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Be Concerned

Thank You!

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