A Comprehensive Approach to Reducing the Risk of Allergens in Foods
Authors: Deibel, Kurt1; Trautman, Tom1; DeBoom, Tom1; Sveum, William H.2; Dunaif, George2; Scott, Virginia N.3; Bernard, Dane T.3
Source: Journal of Food Protection®, Volume 60, Number 4, April 1997 , pp. 436-441(6)
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Abstract:
The control of food allergens in a food-processing plant presents numerous challenges. An allergen prevention plan must determine potential sources of contaminating allergens and appropriate controls to prevent their introduction into food products. These controls may include scheduling production of allergen-containing products at the end of manufacturing runs, appropriate labeling and use of rework, equipment and system-design considerations, and thorough cleaning of lines after running allergen-containing food products. Proper labeling of food products, effective management of label inventories, control of ingredients from suppliers, and training of employees are key factors in allergen control.Keywords: FOOD ALLERGENS; ALLERGEN CONTROL
Document Type: Review article
Affiliations: 1: General Mills, Inc., 9000 Plymouth Ave. N., Minneapolis, Minnesota 55427, USA 2: Campbell Soup Company, Campbell Place, Camden, New Jersey 08103, USA 3: National Food Processors Association, 1401 New York Ave., N.W., Washington, D.C. 20005, USA
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