1 Allergies, Allergens and Food Handlers Welcome.

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Allergies, Allergens

and Food Handlers

Welcome

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Types of Allergies

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Types of Allergies

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An adverse reaction is any abnormal reaction to a food or food components and other ingredients, whether caused by an allergic or non allergic reaction.

Allergy

Intolerances

Adverse Food Reaction

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A Food Allergy (Food Hypersensitivity) has its basis in an immunologic response after food consumption.

What is a Food Allergy?

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• Food allergens, are substances that initiate chemical change in the body producing the symptoms of an allergic reaction.

• Allergens are generally a problem of absorption through the alimentary mucosa into the circulatory system. Allergens may also enter the circulatory system through the nasal passage (respiratory mucosa) and through the skin (percutaneous absorption which is rare).

What is an Allergen?

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Anaphylaxis is a severe allergic reaction that can sometimes be fatal. It occurs after exposure to an antigen (allergen) to which a person was previously sensitized.

What is Anaphylaxis?

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Anaphylaxis

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• Adverse reaction to food that does not involve the immune system.

Celiac’s Disease

Lactose Intolerance

Toxins

Food Additives

What is a Food Intolerance

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• The body can usually tolerate small amounts of the offending food

• Intolerances are not immune reactions• Intolerances are more common

than food allergies• Some causes

• Lack of a digestive enzyme - Milk• Contaminants – naturally toxic foods

(Rhubarb), decayed fish, some mushrooms • Food Additives - sulphites, MSG• Psychological

Intolerances

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Scandinavia – Fish

Japan – Rice & Soy

North America – Peanuts & Tree Nuts

Common Food Allergies

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• Shortness of breath

• Tingling lips• Flushing• Nasal obstruction• Dizziness• Total respiratory

failure• Drop in Blood

Pressure• Hives

• Wheezing• Diarrhea• Itchy skin• Weakness• Shock• Loss of

consciousness• Itchy eyes• Vomiting• Restricted Throat

Symptoms

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• Video Presentation

• Lets watch and see what people have to deal with and hear from companies which are concerned

• Allergy Beware – GPMC & AAAC

• Then we will break

Allergy Beware

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• What is the responsibility of a food company in Allergen Management?

• What is the responsibility of the Food handler in Allergen Management?

• What is the consumers responsibility in Allergen Management?

Welcome BackAllergies, Allergens& Food Handlers

Welcome Back!

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• Peanuts• Tree Nuts• Sesame Seeds• Eggs• Soybeans• Milk• Various grains and

flours• Fish• Shellfish• Sulphites (10 ppm)

Foods Responsible for Allergic and Adverse Reactions

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• Provide safe, wholesome food to the marketplace.

• Provide proper information with the product to allow the consumer to make an informed choice.

Responsibility of a Food Company in Allergen Management?

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• Allergen policy and program

• Risk Assessment• Formulation Control• Ingredient Management• Process Controls• Packaging Management• Label Control• Employee Training

Provide Safe, Wholesome Food

to the Marketplace.

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• Expectation of program

• Training• Restriction of non

approved ingredients

• Marketing program• Hygienic practices

• Production environment• Responsibilities• Consequences• Be aware of employees

with food allergies• Have a response

program in place

W5 &How

Allergen policy and program


to the Marketplace.

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• Policy, GMP, SOP, Monitoring, Deviation Procedure and Verification must state• Who• What• When• Where• Why• How

W5 &How


to the Marketplace.

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Risk Assessment• Likelihood of occurrence• Severity of Reaction


to the Marketplace.

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• Formulation Control• No unapproved changes

to formulation• Use only most recent

approved formula• Follow SOP for scaling

and use


to the Marketplace.

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Ingredient Management• Purchase only from

approved suppliers• Purchase and use only

approved ingredients• Store to prevent damage

and cross contamination


to the Marketplace.

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Process Controls• Sequencing Products• Scaling (Scoop & Bins)• Shielded lines• Rework• Label control• Cleaning of equipment


to the Marketplace.

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Packaging Management

• Purchase only from approved suppliers

• Purchase and use only approved packaging

• Store to prevent damage and cross contamination

• Discard obsolete packaging


to the Marketplace

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Label Control• Check label name and ingredient

list against formulation.• If generating labels verify

informationin computer is accurate and labelsprint clearly.

• Check labels for warnings.• Check instructions for use.


to the Marketplace

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Employee Training• Train to approved GMPs

& SOPs• Hygiene Training• HACCP Training


to the Marketplace

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• Ingredient list• Instructions for use• Warnings• Information• Contact

Provide Proper Information

with the Product Label

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with the Product

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with the Product

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• Accurate labelling is required by legislation and controlled by guidelines and inspection.

• Label misrepresentation is fraud

• Knowingly selling a product with an undeclared allergen can be interpreted as a criminal offense in case of illness or fraud.


with the Product

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• Advise of formulation or process inefficiencies

• Use only approved ingredients• Do not make decisions which can

affect food integrity or safety unless empowered and trained to do so

• Use product rework only in the product for which it was originally produced

• Understand your responsibilities• Understand and do the job as trained

Responsibilities

of the Food Handler

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• Prepare foods which contain known allergens after all other products have been produced, follow sequence as directed.

• Avoid cross-contamination • Wash hands thoroughly after

handling known allergens • Wash hands thoroughly after

eating

Responsibilities

of the Food Handler

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• Keep aprons and clothing free of allergens• Follow a very thorough sanitation program

to prevent cross-contamination.• Keep dust down• Keep all ingredients closed

when not in use• Use only specified equipment and utensils

Responsibilities

of the Food Handler

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• Avoid products which may contain allergens.

• Report and non conformities in labelling

• Educate family and a Consumers Responsibility dvise associates of concerns

• Be aware of pitfalls• Make educated decisions

based on reliable information

Consumers Responsibility

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• Don’t assume all people can eat all foods

• Do your job as trained

• Do not make decisions for the consumer

• Do no cross contaminate

• Properly label all foods

Remember

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Be

Allergy Aware.

Be Concerned

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Be Concerned

Thank You!

1 Allergies, Allergens and Food Handlers Welcome.

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