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TRANSCRIPT
Allergen Management, Supporting
Your Business
Ruth Bell, AF Associates
International Food Safety and Quality Management
Specialists
www.af-associates.co.uk
www.ifsqn.com
www.ifsqn.com
Ruth Bell MSc, FIFST
Specialisms:
• Implementation of Quality and Food Safety Management
Systems based around BRC/ISO/IFS/SQF/AIB standards
• Technical & Legal support
• 3rd Party Auditor
www.ifsqn.com
AF AssociatesInternational Food Safety and Quality Management Specialists
AF Associates is a leading provider of QFSM Consultancy, Auditing and Training to all sectors of the Feed & Food Industry.
• Quality and Food Safety Management System Development
• BRC/IFS/SQA Standard Advice
• ISO 22000 Standard Advice
• Auditing
• Food Legislation & Technical Support
• Bespoke & Certificated Training
• E-Learning courses
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Allergen Management
• Allergens
• Differences between allergy and intolerance
• Principles of allergen management
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Why do we need Allergen Management?
• Increase consumer confidence in label
information
• Reduce number of incidents / alerts
• Reduce number of recalls / withdrawals
• Brand protection
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Poll
• Have you had an allergen incident at your
premises?
• Yes
• No
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Allergens
Allergens remain a big
food safety news story
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Allergens
• > 120 foods cause allergies
• Limited number considered public health
concern
• Foods most commonly causing serious allergic
reactions worldwide: Cereals containing
gluten, milk, egg, tree nuts, peanuts,
soybeans, fish, crustacea
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Allergen Labelling Requirements
• Most countries require labelling of the
common allergy causing foods
• Foods causing allergy differ between
geographical region
• Some countries have additional foods which
must be declared as allergens
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Food Allergens
Which allergens do you handle at your site?
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FSA Recalls
• Food Standards Agency Incident Report 2013
– 91 allergen alerts in 2013
– First significant drop since records started in 2006
FSA Annual Report of Incidents 2013
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FSA Recalls
All resulting
in Product
Recall
FSA Annual Report of Incidents 2013
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FSA Recalls
• Does not include “withdrawals”
– Not reported to FSA
– Allergen contamination at manufacturing
– Real figure likely to be much higher
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FSA Recalls
• Costs of product recalls
– Tangible and Intangible
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FSA Recalls
• Labelling issues
• Cross packing issues
• Cross contamination issues
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Alerts
• Recall of gluten free product due to the
presence of gluten 10.06.15
• Recall of strawberry cheesecakes as they
contain trifle which has egg as an ingredient
08.06.15
• Recall of dried cranberries as they contain
sulphur dioxide not declared on the label
22.05.15
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Adverse reaction to food Abnormal reaction
Predictable in population
toxicological pharmacological biological
e.g. histamine e.g. alcohol e.g. Salmonella
aversion intolerancetrue food
allergy
Metabolic
defect
Metabolic
defect
e.g. Coeliac
disease
e.g. Coeliac
disease
sensitisation
IgE
medicated
IgE
medicated
Classification of reactions to food
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What is …….
Intolerance
Is a negative reaction to food and may be:
• Immune system related (allergy)
• Related to lack of enzymes or chemicals to digest certain foods in the body
• Reaction to certain chemicals (natural or otherwise) in the food
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What is Intolerance?
• Intolerance
– Reaction by body to food consumed
– No immune system response
– Typically occurs if larger amounts of food consumed
– Body usually unable to produce particular chemical reaction to break down the food
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What is Intolerance?
• Common food intolerances
– Lactose intolerance
– Coeliac disease (Gluten intolerance)
– Some food additives
– Phenylketonuria (PKU)
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Typical Symptoms of Food Intolerance
• Nausea
• Bloating
• Abdominal pain
• Diarrhoea
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What is……
Allergy
Occurs when the immune system reacts adversely to a
food substance that is harmless to most people.
Anaphylaxis
Is at the extreme end – a severe, rapidly occurring
allergic reaction
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Typical Symptoms of Allergic Reaction
– Swelling (Throat & Mouth)
– Restriction of Airways
– Weakness
– Light-headedness
– Unconsciousness
Death or serious long term health issues
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Typical Symptoms of Anaphylaxis
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Definition of True Food Allergen
A form of food intolerance associated with a
hypersensitive immune response – a so called
immunoglobulin E (IgE) – mediated reaction in
which antibodies are formed.
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Food Allergy Reactions
• A reaction to a protein in the food
• The body’s immune system mistakenly identifying a normally harmless substance for a dangerous ‘invader’
• The effect is incurable, being life-long with very small quantities of protein causing a severe reaction
• A reaction only occurs to sensitive individuals
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Treatments
There is NO CURE
How is allergy diagnosed?
• Warning signs – i.e. mild attacks
• Full blown attacks
• Testing
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Treatments
• Epi-Pen
• Piriton – for milder cases
• Avoidance of foods
• Prevention of contamination by the food
industry
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The Anaphylaxis Campaign States:
“It is up to the individual to avoid the food and
carry necessary treatments,
BUT
it is up to the food industry to minimise risks by
prevention of contamination”
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Avoidance & Prevention
• Avoidance & Prevention are both needed as
neither is good enough on their own, with
treatment as necesary
• Individuals must avoid
• Industry must prevent
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Aims of an Allergen
Management System
Aims:
• Know what allergens are being intentionally
added
• Minimise / eliminate the presence of
unintentionally added allergens
Justify any advisory warning statement
Consistent approach to labelling
•
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Management of Risk
A business must risk assess its capability to
provide safe food to people with food
allergies
Allergens need to be identified throughout the
process by risk assessment and managed to
avoid their unintentional presence in products
wherever possible.
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Management of Risk
• Consider if ingredient/product intentionally contains an
allergenic foodstuff
• Do these foods have the potential to cross contaminate
ingredients coming into or foods on the premises (risk
assessment)
• Implement measures to avoid unintentional presence
Allergens Intentionally PresentProduct Nuts Peanuts Sesame Fish Mollusc
s
Crustac
eans
Egg Milk Soya
Beans
Gluten Lupin Mustar
d
Celery Sulpher
Dioxide
Almond Tart Ground
Almond
s
(Powde
r)
Flaked
Almond
s (Solid)
Dried
Egg
White
(Powde
r)
Liquid
Egg
(Liquid)
Soya
Lecithin
in
Margari
ne
(Solid)
Wheat
Flour
(Powde
r)
Sugar
(Powder)
Apple Pie Liquid
Egg
(Liquid)
Butter
(Solid)
Whey
Powder
(Powde
r)
Soya
Lecithin
in
Margari
ne
(Solid)
Soya
Flour
(Powde
r)
Wheat
Flour
(Powde
r)
Glucose
Syrup
(Liquid)
Allergen not
used on site
Allergenic
ingredient used
in this product
as an
intentional
ingredient
Allergen used
on site but not
used in this
product as an
intentional
ingredient
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Risk Assessment
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Identify Probability of Unintentional
Presence of Allergens
Draw a detailed flow of all ingredients and raw materials through factory process indicating areas of concern
Risk assess each step for the potential of cross contamination of the finished product with unintended allergens
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How to Assess the Risk?
– HACCP Principles
– Ensure team covers all areas (not just technical)
– Identify risks from process flow
– Assess the risk at each stage
– Use a risk matrix
• Likelihood versus Severity
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Allergen Risk Matrix
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Interpretation of Risk Matrix
Low Risk
Established control measures are appropriate and should be sufficient to minimise /
eliminate risk, no further action is required, other than to ensure that controls are
maintained.
Medium RiskConsideration should be given as to whether the risk can be lowered to an
acceptable level, costs of additional risk reduction should be taken into account.
High Risk
Substantial effort should be made to reduce the risk, risk reduction measures should
be implemented urgently with a defined action plan in place for monitoring risk.
Interim control measures may need to be implemented, particularly if the risk levels
are associated with harmful consequences.
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Detailed Assessment by Product
Allergen of
Concern
Product at Risk
(i.e. Does not
contain the
allergen as in
intentional
ingredient)
Pu
rch
ase
Inta
ke
Sto
res
Tra
nsf
er
to
Pro
du
ctio
n/B
ake
ry
Sie
ve
We
igh
Up
Mix
ing
Are
a
Sto
rag
e o
f W
IP
Ass
em
bly
Lin
es
Fre
ezi
ng
Pa
ckin
g
De
spa
tch
Sesame Almond Tart Low Low Low Low Low High HighMediu
mHigh Low Low Low
Milk Almond Tart Low Low Low Low High High High LowMediu
mLow Low Low
Mustard Almond Tart Low Low Low Low High High High LowMediu
mLow Low Low
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Process Controls
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Preventing Cross Contamination
The defences in preventing cross contamination
take 2 main forms:
• Systems/Procedures
• Process controls
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Scheduling
• Production schedules should run no or low
risk allergenic products first and high risk
allergenic products last
• All product must not be allowed to cross
contaminate the next product to be produced
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Procedures
• Procedures for the control of allergenic material, detailing responsibility, frequency of procedures, recording of results and corrective actions
• Staff must be trained against these procedures and refresher training provided as required
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Process Controls
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Allergen Control
• Monitoring of control measures
• Corrective action
• Verification through audit
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Test Types
• Rapid Tests
– Qualitative test (presence/absence)
– Hand held system used on site
– Kits fairly cheap to purchase
– Use for verification and screening
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Test Types
Picture © ESR 2007
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Test Types
• ELISA Tests
– Enzyme Linked Immunosorbent Assay
– Specific types for different allergens
– Can be used on site
– LOD typically 1% but can be to 0.1%
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Test Types
• PCR
– Polymerase Chain Reaction
– Identifies DNA within sample
– Professional lab use only
– LOD typically 0.01%
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Allergen Risk Review
• Allergen management systems must be
monitored and reviewed to provide assurance
they are working correctly.
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Reassessment
Review of allergenic status must be made when
modifying:
• Product formulation
• Processes/scheduling
This also applies to new products
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Records
• Records must demonstrate effective allergen
management
• Effectively audited & documented
• Period of retention of records shall be defined
• Allergens should be included in Management
Review
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Question
• What are you going to do now to manage
allergens?
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Allergen Management
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Thank you for listening
Questions?
Ruth Bell
AF Associates
www.af-associates.co.uk