Objectives

To make delegates understand the need for Allergen Management Plan.
To make delegates understand the Food Allergy & allergens.
To develop understanding on the basic requirements of controlling the Allergen cross-
contamination.
To enable delegates to focus understanding on Global burden due to Allergens.
To provide an Overview of the Global Labeling policies.
To provide an overview of daily errors in Allergen Management & best practice to avoid
them.
To give Delegates an overview of How to Audit the Requirements of the Allergen
management.
 Common Food Allergens

Over 12 million Americans suffer from one or more food allergies. Between 5 and 8% of children
and 1 to 2% of adults have some type of allergic reaction to foods.
 Reactions to Food
Food allergy: The body's immune system has an
abnormal reaction to proteins in a food.
These can be life threatening

Food intolerance: The body doesn’t digest certain

chemicals properly, causing uncomfortable symptoms such
as vomiting, abdominal pain and diarrhea.
Examples:
– Wheat gluten intolerance (Celiac disease)
– Lactose intolerance (Can’t digest lactose, a sugar in
milk)
 Common Food Allergy Symptoms

Skin = itchiness, flushing, hives, swelling, eczema

Gastrointestinal = nausea, vomiting, abdominal pain/cramps, diarrhea, colic

Respiratory= runny nose, wheezing, throat closing/swelling, asthma

Circulatory = dizziness, faintness, heart irregularities, “sense of impending doom”

Anaphylaxis = constricted airways in lungs, very low blood pressure and shock,

suffocation by throat swelling

 Common Food Intolerances

Dairy (lactose)

Beans (enzymes)

Carbohydrates (enzymes)

Gluten (Celiac disease)

Cruciferous vegetables (enzymes)

 Symptoms of Food Intolerances

Gastrointestinal
Nausea
Vomiting
Abdominal Pain/cramps
Diarrhea
Colic
Gas
Cramps
Bloating
Heartburn
Psychological Reactions
Headaches
Irritability
Nervousness
 Storing Allergens
• Store allergen ingredients away from non-allergen
ingredients whenever possible

• Ingredients from food processors are required to have

labels declaring potential allergens.

• Consider labeling your containers in storage with

appropriate allergen information
 Prevent Cross-Contact
Cross-contact is similar to cross-contamination, but cooking and
sanitizing don’t eliminate the risk.

• Storage – separate allergens

• Handling – clean utensils and surfaces after contact with
allergens
• Cooking surfaces – heat doesn’t eliminate allergens. Clean or
use designated areas
• Food contact surfaces – clean between allergen and non-
allergen foods
• Handwashing – both preparation and service
• Buffet service – label service utensils and communicate with
customers
 Handling, Preparing and Serving Allergens

• Be sure to wash hands when switching from allergen

to non-allergen foods

• Use separate preparation and cooking surfaces, or

clean and sanitize in between foods

• Use separate utensils in service and on buffet lines

– Label as necessary to prevent confusion
 Other Toxin Sources

• Cleaners and sanitizers

– Cleaning and sanitizing compounds
– Use and store properly

• Chemical leaching
– Foods stored in non-food grade containers can be subject to
chemical and metal leaching.
– Use only food-grade containers

• Food additives
– Chemical additives are sometimes necessary for flavor or
preservation.
– Use additives carefully, apply for a variance if needed