Food Allergens Awareness Training -...
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Transcript of Food Allergens Awareness Training -...
A food allergen is a normally harmless substance that
triggers a food allergy reaction. Most food allergens are
proteins.
A food may contain one or more allergenic proteins.
A food allergy occurs when your body’s immune system
has mistaken the food protein as a threat, triggering a
range of mild to life-threatening (anaphylaxis) symptoms.
WHAT IS FOOD ALLERGY?
THE ALLERGIC REACTION
This includes:
Dermal – skin breaks out in hives or
eczema
Gastrointestinal – nausea, cramps,
diarrhoea
Respiratory – struggle for breath
Circulatory – drop in blood pressure,
lose consciousness
Anaphylaxis – in some cases, multiple
organ systems are triggered and
death can occur in as little as 10
minutes
Trace amounts can cause
an allergic reaction.
Sensitivity differs between
individuals and depends
on type of food.
FOOD ALLERGY RATES ARE INCREASING in Australia and New Zealand
There has been a rapid increase in food allergies in the past 30 years, mainly in Westerncountries.
Food allergy is mainly a problem in infants, toddlers and young children
Food allergies affect approximately:o 10% children (up to 12 Months old)
o 4-8 % children (up to 5 years)
o 2 % adults (approx.)
Individuals allergic to peanuts, tree nuts, sesame or seafood will have this for life
Practically all foods have the capacity to cause an allergic reaction in aperson who has become sensitised to proteins in it. However, in Australiaand New Zealand there are 9 foods or food groups that cause about 90% ofall allergic reactions: peanuts; tree nuts; soy; milk, egg; cereals;seafood; fish; and sesame
# ASCIA 2015 www.allergy.net.au
WHY DO WE NEED TO MANAGE FOOD ALLERGENS?
To protect allergic consumers
It is a food safety necessity
Consumers depend on food that is labelled correctly
It is a legal requirement for declaring food allergens - the Australia
New Zealand Food Standards Code sets out the requirements for
mandatory declaration of certain food allergens
It is very costly to have a non-compliance, allergen issues with
consumers, product recalls or withdrawals or re-labelling
Number of recalls by category
In 2015- percentage of product recalls for undeclared allergen is 48.15 %
PRODUCT RECALLS JAN 2006- DEC 2015
Proportion of recalls by allergen type
(WWW.foodstandards.gov.au)
PRODUCT RECALLS JAN 2006- DEC 2015
Did you know………..
Allergens can be unintentionally added to our doughnuts i.e.
ingredients can cross contact allergens
cross contact can occur during storage, processing or packing.
Cross contact allergens are residues or other trace amounts of an allergenic food unintentionally
incorporated into another food that is not intended to contain that allergen.
Allergens are not always obvious
Some examples:
Icing sugar – wheat?
Coconut milk – casein?
Corn flour/starch – wheat?
Vegetable oil – peanut, sesame, soy?
Cocoa powder – soy?
Colour or flavours – fish oil encapsulation?
Beverage Whitener – milk, wheat?
This is the sum of policies, procedures and practices that contribute towards
controlling allergens in a food manufacturing facility.
It is applicable to all levels and all areas of Krispy Kreme and sets the approach
to the control and management of allergens.
An Allergen Management Plan (AMP) is a documented, systematic approach
towards identifying and controlling allergens in a food plant (from inward goods
to finished doughnut).
It is unique to each manufacturing site - considerations include:
Design complexity /simplicity of each site
The allergens present at each site (type, physical nature, quantity)
WHAT IS ALLERGEN MANAGEMENT?
Exercising allergen management due diligence includes:
Good Manufacturing Practices (GMP)
HACCP adapted for allergen control
Allergen management plan
Eliminating and reducing cross contact allergens
It is important to identify allergens, then manage and control them.
SOME ALLERGEN MANAGEMENT STRATEGIES
New Product Development
minimise the use of allergenic
ingredients
design product to add allergenic
ingredients at end of process
recommend accessible/cleanable
equipment for new product design
allow for adequate sanitation when
testing on production lines
ensure allergens are readily
identifiable on finished product
labels
Engineering & System Design
• design access for clean-outs and
inspection
• isolate allergen addition points
• eliminate crossover and poor
product containment points
• dedicate production systems
and/or install parallel modules for
units that are not easily cleaned
• dedicate rework systems (if
applicable)
SOME ALLERGEN MANAGEMENT STRATEGIES
Raw Materials
assess allergens in all raw
materials
audit suppliers, co-manufacturers
and/or co-packers and help
develop their awareness
always ask the allergen question
be vigilant to changes in
ingredient specifications
review possible sources of
contamination from other sources
e.g. recycled/reused containers
Production Scheduling
• dedicate production systems e.g.
separate processing room
• longer run-times to minimise
changeover
• produce allergen-containing
product at the end of the
production sequence
• allow for thorough clean out times
between runs
• confirm correct packaging is
available
SOME ALLERGEN MANAGEMENT STRATEGIES
Labelling & Packaging
Ensure label reflects current recipe
Review label accuracy when:
o An ingredient substitution or change is made
o Accelerating the introduction of “new” or “improved” recipe
Appropriately manage excess packaging/inventory write-offs to ensure no
leftover stock that can be accidentally used
Ensure no mixed cartons:
o Supplier capability i.e. no mix ups in the incoming packaging stock
o Be vigilant when packaging product
CLEANING AND SANITATION
• Cleaning practices that are satisfactory for hygiene purposes may not be adequate for removing some allergens.
This means that we have to introduce extra
measures such as:
using colour coded cleaning equipment
validating our cleaning processes using
special cleaning swabs
minimising the use of “dusty” ingredients
production scheduling e.g. running
doughnuts with high risk allergens at the end
of the shift only
For FOOD
CONTACT
SURFACES
only
CLEANING AND SANITATION cont’d
Good cleaning practices include:
allow for adequate cleanout between runs
disassemble and manually clean equipment that cannot be cleaned thoroughly in
place e.g. tap on brew tank
CLEANING AND SANITATION cont’d
properly clean accessory tools or equipment (e.g. scoops, bins,
covers, scrapers)
use the correct cleaning chemical or detergent and the correct
dilution
dedicate equipment that is difficult to clean e.g. use Cutter “X”
when making Product “Y” only
use alternate cleaning measures where wet-washing is not viable
e.g. wipe down with EcoWipes or with clean, damp cloth (or
CHUX) to avoid damage to electrical parts
PACKAGING
Incorrect packaging and/or labelling is often the cause of allergy related product withdrawals or recalls.
It is vital to ensure the correct labels are applied to products and any outer packaging.
These should be checked regularly so that accurate information is provided to consumers.
Packaging or labels should be removed at the end of a production run to avoid packaging mix-ups when product is changed.
Krispy Kreme Allergen Management
• Krispy Kreme Australia has an allergen management plan in place (KKFS.07 Allergen Management). Including:
RM Purchase & supply chain requirements
Receiving and storage(dedicated allergen storage area)
Production & Processing (RED color equipment or Labelling with allergen sticker, dedicated allergen processing area)
Transportation
Cleaning (RED color cleaning equipment)
Employee Hygiene (RED color Attire)
Training requirements
Labelling
Retail handling
*MEDICAL EMERGENCY
1. Remain calm and don’t panic
2. Notify your chief warden/Supervisor/First aider
3. Call 000 immediately.
4. See if they have an epinephrine (adrenaline) auto injector and help them,ifneeded.
4. If trained commence 1st aid
5. Otherwise provide reassurance
6. Do not move the person unless absolutely necessary
7. Direct the ambulance to the building entrance
*Follow the instructions given by Emergency department/First
Aider
EMERGENCY PROCEDURE FOR AN ALLERGIC INCIDENT
What is the emergency treatment?EPIPEN is a disposable pre-loaded automatic injection device containing a single
dose (0.3mg) of adrenaline. It can be self-administered, or given by a bystander
as immediate first-aid treatment. For children under 30kg there is version that
contains half the adult dose (EPIPEN JR.).
For infants and toddlers under 15kg, the dose must be adjusted according to the
child’s weight .An injection into the thigh muscle is the fastest and safest method.
FOOD ALLERGY FAQs
1. How many people have food allergies?
It is estimated that 2% of Australians, including 1 in 10 infants and 2 in 100
adults, suffer from food allergies and some of them will experience a life-
threatening (anaphylactic) reaction. Approximately 10 people die from
anaphylactic reactions each year in Australia and some of this may have been
triggered by food.
2. What is the difference between food allergy and food intolerance?
Food allergies involve your immune system and can be life-threatening.
An intolerance is when your body has trouble digesting a food – it can make you
feel unwell, usually it is not life-threatening. The most common food intolerance
is to lactose, a natural sugar found in milk.
3. What are the most common food allergies?
There are more than 170 foods known to cause food allergies. However, the
most common ones are: milk, eggs, peanuts, tree nuts, soy, wheat, fish,
shellfish, sesame seeds
FOOD ALLERGY FAQs (cont’d)
4. What are the symptoms of a food allergy reaction?
o A food allergic reaction can have many different symptoms. These
symptoms can vary from one reaction to the next. Many reactions start with
a skin reaction e.g. skin rash or hives, but some do not.
o Severe symptoms include:
• Drop in blood pressure (feeling faint, confused, weak)
• Shortness of breath or wheezing
• Obstructive swelling of lips, tongue and/or throat
• Trouble swallowing
• Turning blue
• Loss on consciousness
• Chest pain
Severe symptoms, alone or in combination with milder symptoms may be signs
of anaphylaxis and will require immediate medical treatment.
FOOD ALLERGY FAQs (cont’d)
5. What is anaphylaxis?
o This is a serious allergic reaction that comes on quickly and may cause
death. The primary treatment for anaphylaxis is early use of an adrenaline
auto-injector (EpiPen ® or Anapen ®)
o Anti-histamines can help relieve some mild symptoms of food allergy e.g.
itchy mouth or hives, but they cannot stop the life-threatening symptoms of
anaphylaxis.
6. How much of a food allergen does it take to cause a reaction?
Trace amounts of a food allergen is enough to cause a reaction in some people
with food allergies. Although eating foods containing the food allergen is the
main cause of severe reactions, in some cases skin contact or breathing in a
food protein (e.g. steam from cooking shellfish) is enough to cause symptoms.
FOOD ALLERGY FAQs (cont’d)
7. How long does it take for a reaction to start after eating a food?
o Symptoms usually start as soon as a few minutes after eating or can be as
long as 2 hours after eating. In some cases, after the first wave of
symptoms go away, a second wave of symptoms come back 1 to 4 hours
later (or longer).
o The second wave is called a BIPHASIC REACTION – this is why patients
who have severe reactions stay at a hospital for 4 to 6 hours for
observation.
8. Who is most at risk for a severe food allergy reaction?
Anyone who has a food allergy can have a severe reaction – however, having
asthma puts you at a higher risk.
Fatal outcomes include a disproportionate number of teenagers and young
adults possibly because they take more risks with their food allergies (eating
dangerously and delaying treatment)
FOOD ALLERGY FAQs (cont’d)
9. Can the severity of a person’s allergic reaction be predicted from his or her
previous reactions?
o No – someone who had a mild reaction in the past may suddenly
experience more severe reactions that may be life-threatening.
10. Is there a cure for food allergy?
o Not yet. Strict avoidance of the food allergen is the only way to prevent a
reaction and the adrenaline auto-injector is the only medicine to stop
anaphylaxis.
11. If I think that I or my child has outgrown a food allergy, is it okay to try a
small amount of that food?
o No. Only your food allergist can test for this.
Source: www.foodallergy.org