allergen management for gfsi schemes

Allergen Management for GFSI Schemes Presenter: Gordon Hayburn – Technical Director, Agri-Food

Live Webinar

© 2012 SAI Global All Rights Reserved

• Allergens

• Challenges

• Legal Requirements

• GFSI Schemes

• Training

• Validation

• Verification

• Process and Product Control

• Questions

Agenda


• Food allergies are the body's abnormal responses to harmless foods; the reactions are caused by the immune system's reaction to some food proteins

• Food allergies are often confused with food intolerance. However, the two conditions have different causes and produce different symptoms

Does it matter?

Allergies and Intolerance


• About 4% of adults have food allergies • The condition affects approximately 6 to 8% of children age 4

and younger

[National Institute of Allergy and Infectious Diseases (NIAID)]

Allergies


• Food allergies involve the immune system (antibody/antigen)

• food intolerance do not provoke a standard immune

response (stomach pain/IBS) Intolerances do not have potential anaphylaxis

Responses


Primary cause of food recalls in most countries “Undeclared Allergens” = Raw material control failure = Wrong product in the wrong pack

Recalls


Lack of knowledge:

• Regulations

• How to clean

• How to validate

• What is required

• Threshold levels

Challenges


Country Specific legislation • Canada

• USA

• Europe

• Japan

• Australia

Legal Requirements


• Tree nuts: (almonds, Brazil nuts, cashews, hazelnuts, macadamia

nuts, pecans, pine nuts, pistachios, walnuts) • Peanuts • Sesame seeds • Eggs • Milk • Soybeans • Crustaceans • Shellfish • Fish • Mustard seeds • Sulphites • Gluten - barley, oats, rye, triticale, wheat

Canada


• Milk • Eggs • Fish • Crustacean shellfish • Tree nuts • Peanuts • Wheat • Soybeans

USA


Tree Nuts: Almond, Beech nut, Brazil nut, Butternut, Cashew, Chestnut (Chinese, American, European, Seguin), Chinquapin, Coconut, Filbert/hazelnut, Ginko nut, Hickory nut, Lichee nut, Macadamia nut/Bush nut, Pecan, Pine nut/Pinon nut, Pistachio, Sheanut, Walnut (English, Persian, Black, Japanese, California), Heartnut

USA


• Tree nuts: (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pistachio, Queensland)

• Peanuts • Sesame • Eggs • Milk • Soya • Sulphites

European Union


• Fish • Crustaceans • Molluscs • Mustard • Cereals containing gluten:

barley, oats, rye, wheat, spelt, kamut • Lupin • Celery

European Union


• Egg • Milk • Wheat • Buckwheat • Peanuts

Japan


Japan

Recommended by notice: abalone, squid, salmon roe, shrimp/prawn, oranges, crab, kiwifruit, beef, tree nuts, salmon, mackerel, soybeans, chicken (poultry), pork, mushrooms, peaches, yams, apples, gelatin


• Peanuts • Tree nuts: (Almonds, Brazil nuts, Carponata, Cashews

Hazelnuts/Filberts, Hickory nut, Indian nuts Macadamia, Pecans/mashuga, Pine nuts, Pistachios Pralines Shea nuts)

• Milk • Eggs • Sesame seeds • Fish and shellfish • Soy • Gluten • Sulphite

Australia


• Zero Tolerance

• Limits of detection – ppb

• Threshold levels

Regulations: The Law -v- The Science


• Training

• Process and Product Controls

• Validation of Cleaning Efficacy

• Ongoing Verification

GFSI Schemes


• Appropriate to the level of risk

• All staff to be trained

• Effectiveness of training to be assessed

Training


• Supplier Approval

• Raw Material Storage

• Segregation

• Scheduling

• Line Changeovers

Remember – allergens contaminate other allergens

Process and Product Controls


Obtaining evidence that a control measure, if properly implemented, is capable of controlling the hazard to a specified outcome (will it work?)

Validation


• Which allergen

• Type of soiling

• Level of soiling

• Food matrix interference

• Homogeneous contamination

• Heterogeneous contamination

Validation – Points to Consider


• Decide on the best method of testing (limits of detection)

• Prove this works in finding the allergen

• Identify and test difficult to clean areas

• Identify points where contamination is most likely

Validation Studies


• Identify methods of potential contamination

• Think – “Worst Case Scenarios”

• Test any “flushed” material

• Test first 3 samples on non allergen product after cleaning

• Repeat the study 3 times

Validation Studies


Basic concept of food labeling law:

• If its in the product its on the label

• If it isn’t then it isn’t!

Allergen Labeling


The use of a warning statement is only acceptable where a risk remains despite all a companies efforts It is not a warranty It is not an excuse for poor control

May Contain Statements


Determining whether a control measure is operating as intended (is it working?) • Confirmation of cleaning regime set-up

• Visual inspection

• Swabbing

Verification


• Revalidation is required when a change occurs

• Consider retesting when methodology improves

Outgoing Development of Allergen Program


SAI Global Assurance - Americas division of SAI Global Established in 1984 (QMI), pioneer of Quality Management System Certification in the Americas Americas Corporate Headquarters in Toronto Offices in Cleveland, Toronto, Montreal, Mexico City, Sao Paulo (Brazil), Concepcion (Chile) Over 13,000 active certificates to international ISO, national, industry and customer standards = Largest Certification Body in North America

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Introduction to SAI Global


BRC Food Safety (GFSI) SQF (GFSI) IFS (GFSI) FSSC 22000 (GFSI) Global G.A.P (GFSI) CanadaGAP (GFSI) GMA-SAFE BRC Packaging (GFSI) IFS PACsecure HACCP Organic Certification Gluten Free Certification

Program

Supply Chain Compliance Management

Retail/Store Audits EFSIS - Safe & Legal Reliance food-PROTECT Custom Programs ISO 22000 ISO 90001 ISO 14001 OHSAS 18001 ISO 50001

Certification and Training Services


Key Session Topics • What are allergens and what they do

• Allergen Management in Food Manufacturing

• Allergen Risk Assessment

• How to address issues associated with allergens

• Allergen Training and Education

• How to raise awareness at all levels

• Proper use of allergen labeling

Who Should Attend? • Food Safety Professionals • Quality Assurance and Quality Control Professionals • All other Supply Food Chain Professionals • Regulatory and Compliance personnel • Research & Development personnel

Introduction to Food Allergens – 1 day course Dates & Locations

Orlando, FL – USA January 10, 2013

Toronto, ON – CAN January 17, 2013

Calgary, AB – CAN February 7, 2013

Sacramento, CA – USA February 14, 2013

Montreal, QC – CAN February 28, 2013

Vancouver, BC – CAN March 6, 2013

Philadelphia, PA – USA March 13, 2013

Seattle, WA – USA April 18, 2013

Minneapolis, MN – USA May 22, 2013

Denver, CO – USA June 12, 2013


Key Session Topics

• What are allergens and what do they do • Allergen Management in Food Manufacturing • Allergen Training and Education • Proper use of Allergen Labeling • How allergen cross-contamination can be avoided • Allergen Risk Assessment & Risk Management • Validation of Allergen Program

Course Outline This informative two-day course is designed to help participants realize the importance of allergens, their control and management in order to avoid their unintentional presence in products wherever possible and ensure allergen program effectiveness. The allergen management process involves evaluation of the likelihood of allergen cross contamination associated with every step of the food production process, from sourcing raw materials, sanitation, and processing through to labeling and marketing of a finished product. Human error is still one of the main causes of food allergen related incidents.

Allergen Management for Food Manufacturers Dates & Locations

Orlando, FL – USA January 10, 2013

Toronto, ON – CAN January 17, 2013

Calgary, AB – CAN February 7, 2013

Sacramento, CA – USA February 14, 2013

Montreal, QC – CAN February 28, 2013

Vancouver, BC – CAN March 6, 2013

Philadelphia, PA – USA March 13, 2013

Seattle, WA – USA April 18, 2013

Minneapolis, MN – USA May 22, 2013

Denver, CO – USA June 12, 2013


www.saiglobal.com/training/assurance/food-safety

• Public Training across North America and Canada

• Full Training Calendar available at www.saiglobal.com/courses

• In-house Training – Courses can also be delivered at your preferred location to meet your industry needs

Webinar Attendee Discount!

From $495.00 to $419.00 – Introduction

From $995.00 to $843.00 – Management Valid only for registrations completed by December 31st, 2012.

Promo code: ALLMWEB

Register online or Call us at 1-877-426-0714


Upcoming Food Safety Training www.saiglobal.com/training/assurance/food-safety

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FSSC 22000 - Understanding and Implementing Course Los Angeles - CA - USA

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SAI Global Gordon Hayburn Technical Director Email: [email protected] Carlos Araujo Marketing Manager Office: (800) 465-3717 ext: 8703 Email: [email protected] Website: www.saiglobal.com

Contact Details


THANK YOU FOR ATTENDING

allergen management for gfsi schemes

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