Allergens and GMP

The control of allergens in the food industry clearly falls under the remit of GMP, as key allergens in products should be labelled as any errors or omissions have the potential to cause serious safety problems for those who suffer allergic reactions. The areas of product composition, labelling and safety are particularly relevant to the control of allergens in the manufacturing process and these will be discussed in detail throughout this chapter. A number of criteria must be considered to state that a given product is free from a particular allergen. To claim that a product is free from a particular allergen it must:

• not contain the allergen as an ingredient;

• not contain any rework or any other material that contains the allergen;

• not carry any risk of cross-contamination with the allergen through manufacture or packing on a plant where other products containing the allergen are processed.

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