Food Allergen Preventive Controls For Human Food

Authors: Mattison, Chris

Submitted to: Meeting Abstract
Publication Type: Other
Publication Acceptance Date: 2/20/2019
Publication Date: N/A
Citation: N/A

Interpretive Summary: Preventive controls for human food and hazard analysis are important factors in preventing accidental exposure to food allergens. Eight foods including milk, eggs, peanuts, tree nuts, fish, crustaceans, wheat, and soy are most commonly observed to cause food allergy. Even a tiny amount of an allergen can cause a severe and potentially life-threatening allergic reaction. Production of safe food requires attention at all steps to ensure accurate food processing. Several established methods are available to prevent accidental exposure, ensure proper labeling and hazard analysis, and prevent cross-contact during processing. Methods used to ensure food allergen safety include regular equipment cleaning and sanitary design, process scheduling, manufacturing and engineering controls, allergenic ingredient control, rework management, personnel practices, and proper employee training. These important process controls are essential to prevent the presence of undeclared allergens, prevent allergen cross-contact, prevent recalls, ensure proper labeling, and ensure food safety for all consumers.

Technical Abstract: The Preventive Controls for Human Food regulation requires documented food allergen preventive controls to prevent allergen cross-contact and to ensure accurate allergen labeling is on finished food products. Even a tiny amount of an allergen can cause a severe and potentially life-threatening allergic reaction. Eight foods including milk, eggs, peanuts, tree nuts, fish, crustaceans, wheat, and soy are most commonly observed to cause food allergy. Production of food requires attention at all steps to ensure safe food processing. Several established methods are available to prevent accidental exposure, ensure proper labeling and hazard analysis, and prevent cross-contact during processing. Cross-contact occurs when an allergen is unintentionally transferred from one food to another. Methods used to ensure food allergen safety include regular equipment cleaning and sanitary design, process scheduling, manufacturing and engineering controls, allergenic ingredient control, rework management, personnel practices, and proper employee training. The specific allergen control practices required to manage food allergens depend on the specific product and manufacturing practices. These important process controls are essential to prevent the presence of undeclared allergens, prevent allergen cross-contact, prevent recalls, ensure proper labeling, and ensure food safety for all consumers.