1 allergies, allergens and food handlers welcome

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  • Slide 1
  • 1 Allergies, Allergens and Food Handlers Welcome
  • Slide 2
  • 2 Types of Allergies
  • Slide 3
  • 3
  • Slide 4
  • 4 An adverse reaction is any abnormal reaction to a food or food components and other ingredients, whether caused by an allergic or non allergic reaction. Allergy Intolerances Adverse Food Reaction
  • Slide 5
  • 5 A Food Allergy (Food Hypersensitivity) has its basis in an immunologic response after food consumption. What is a Food Allergy?
  • Slide 6
  • 6 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). What is an Allergen?
  • Slide 7
  • 7 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. What is Anaphylaxis?
  • Slide 8
  • 8 Anaphylaxis
  • Slide 9
  • 9 Adverse reaction to food that does not involve the immune system. Celiacs Disease Lactose Intolerance Toxins Food Additives What is a Food Intolerance
  • Slide 10
  • 10 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 Intolerances
  • Slide 11
  • 11 Scandinavia Fish Japan Rice & Soy North America Peanuts & Tree Nuts Common Food Allergies
  • Slide 12
  • 12 Shortness of breath Tingling lips Flushing Nasal obstruction Dizziness Total respiratory failure Drop in Blood Pressure Hives Wheezing Diarrhea Itchy skin Weakness Shock Loss of consciousness Itchy eyes Vomiting Restricted Throat Symptoms
  • Slide 13
  • 13 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 Allergy Beware
  • Slide 14
  • 14 What is the responsibility of a food company in Allergen Management? What is the responsibility of the Food handler in Allergen Management? What is the consumers responsibility in Allergen Management? Welcome Back Allergies, Allergens & Food Handlers Welcome Back!
  • Slide 15
  • 15 Peanuts Tree Nuts Sesame Seeds Eggs Soybeans Milk Various grains and flours Fish Shellfish Sulphites (10 ppm) Foods Responsible for Allergic and Adverse Reactions
  • Slide 16
  • 16 Provide safe, wholesome food to the marketplace. Provide proper information with the product to allow the consumer to make an informed choice. Responsibility of a Food Company in Allergen Management?
  • Slide 17
  • 17 Allergen policy and program Risk Assessment Formulation Control Ingredient Management Process Controls Packaging Management Label Control Employee Training Provide Safe, Wholesome Food to the Marketplace.
  • Slide 18
  • 18 Expectation of program Training Restriction of non approved ingredients Marketing program Hygienic practices Production environment Responsibilities Consequences Be aware of employees with food allergies Have a response program in place W5 & How Allergen policy and program Provide Safe, Wholesome Food to the Marketplace.
  • Slide 19
  • 19 Policy, GMP, SOP, Monitoring, Deviation Procedure and Verification must state Who What When Where Why How W5 & How Provide Safe, Wholesome Food to the Marketplace.
  • Slide 20
  • 20 Risk Assessment Likelihood of occurrence Severity of Reaction Provide Safe, Wholesome Food to the Marketplace.
  • Slide 21
  • 21 Formulation Control No unapproved changes to formulation Use only most recent approved formula Follow SOP for scaling and use Provide Safe, Wholesome Food to the Marketplace.
  • Slide 22
  • 22 Ingredient Management Purchase only from approved suppliers Purchase and use only approved ingredients Store to prevent damage and cross contamination Provide Safe, Wholesome Food to the Marketplace.
  • Slide 23
  • 23 Process Controls Sequencing Products Scaling (Scoop & Bins) Shielded lines Rework Label control Cleaning of equipment Provide Safe, Wholesome Food to the Marketplace.
  • Slide 24
  • 24 Packaging Management Purchase only from approved suppliers Purchase and use only approved packaging Store to prevent damage and cross contamination Discard obsolete packaging Provide Safe, Wholesome Food to the Marketplace
  • Slide 25
  • 25 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. Provide Safe, Wholesome Food to the Marketplace
  • Slide 26
  • 26 Employee Training Train to approved GMPs & SOPs Hygiene Training HACCP Training Provide Safe, Wholesome Food to the Marketplace
  • Slide 27
  • 27 Ingredient list Instructions for use Warnings Information Contact Provide Proper Information with the Product Label
  • Slide 28
  • 28 Provide Proper Information with the Product
  • Slide 29
  • 29 Provide Proper Information with the Product
  • Slide 30
  • 30 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. Provide Proper Information with the Product
  • Slide 31
  • 31 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 Responsibilities of the Food Handler
  • Slide 32
  • 32 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 Responsibilities of the Food Handler
  • Slide 33
  • 33 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 Responsibilities of the Food Handler
  • Slide 34
  • 34 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 Consumers Responsibility
  • Slide 35
  • 35 Consumers Responsibility
  • Slide 36
  • 36 Consumers Responsibility
  • Slide 37
  • 37 Dont 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 Remember
  • Slide 38
  • 38 Be Allergy Aware. Be Concerned
  • Slide 39
  • 39 Be Concerned Thank You!

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