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    Allergen Control Program

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    Manuelito Maratas Andaya
    This document outlines an Allergen Control Program to prevent cross-contamination between raw materials and finished goods. It establishes policies and procedures for receiving, storing, producing, cleaning, employee hygiene, labeling, training and monitoring of allergens. Allergenic ingredients must be clearly identified and stored separately from non-allergens. Production equipment must be thoroughly cleaned between allergen and non-allergen products. Employees must wash hands and change gloves after contact with allergens. All allergens in finished products must be declared on labels.

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    © All Rights Reserved
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    Allergen Control Program

    Uploaded by

    Manuelito Maratas Andaya
    461 views2 pages
    This document outlines an Allergen Control Program to prevent cross-contamination between raw materials and finished goods. It establishes policies and procedures for receiving, storing, producing, cleaning, employee hygiene, labeling, training and monitoring of allergens. Allergenic ingredients must be clearly identified and stored separately from non-allergens. Production equipment must be thoroughly cleaned between allergen and non-allergen products. Employees must wash hands and change gloves after contact with allergens. All allergens in finished products must be declared on labels.

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    This document outlines an Allergen Control Program to prevent cross-contamination between raw materials and finished goods. It establishes policies and procedures for receiving, storing, producing, cleaning, employee hygiene, labeling, training and monitoring of allergens. Allergenic ingredients must be clearly identified and stored separately from non-allergens. Production equipment must be thoroughly cleaned between allergen and non-allergen products. Employees must wash hands and change gloves after contact with allergens. All allergens in finished products must be declared on labels.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    461 views2 pages

    Allergen Control Program

    Uploaded by

    Manuelito Maratas Andaya
    This document outlines an Allergen Control Program to prevent cross-contamination between raw materials and finished goods. It establishes policies and procedures for receiving, storing, producing, cleaning, employee hygiene, labeling, training and monitoring of allergens. Allergenic ingredients must be clearly identified and stored separately from non-allergens. Production equipment must be thoroughly cleaned between allergen and non-allergen products. Employees must wash hands and change gloves after contact with allergens. All allergens in finished products must be declared on labels.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    ALLERGEN CONTROL PROGRAM

    Document Code: Prepared by/ Date:


    QACD-P001 MAndaya, 02/22/2016

    Revision No.: Control Location: Review by/ Date:


    01 QA Section IFaustino, 02/22/2016
    Effectivity Date: Reason of Revision: Approved by/ Date:
    February 22, 2016 General Revision VProllamante, 02/22/2016

    POLICY: To establish and Allergen Control Program in order to control the contamination in
    raw materials and finished goods.

    PURPOSE: To establish an Allergen Control Program to prevent allergen cross contamination


    from different raw materials and finished goods.

    SCOPE: This procedures and policies are in place to address the prevention of cross-contact
    with allergens.

    RESPONSIBILITIES: All production and warehouse personnel shall be responsible for controlling the
    storage and movement of allergen inside the plant.

    QA/QC Specialist shall check these procedures strictly implemented to prevent


    possible food safety hazards.

    DEFINITIONS: Allergen - a type of antigen that produces an abnormally vigorous immune


    response in which the immune system fights off a perceived threat that would
    otherwise be harmless to the body.

    PROCEDURE:

    A. Receiving and Storage


    1. All incoming allergens are listed on a Master List of Allergenic Ingredients.
    2. All incoming allergenic ingredients are marked with tag “FOOD ALLERGY
    WARNING” before going into designated storage area.
    3. All allergens are stored in a separate area from non-allergens in the warehouse.
    4. An allergenic ingredient cannot be stored on top of a non-allergenic ingredient

    B. Production
    1. Products containing allergenic raw materials are scheduled for production at the end of
    the production run.
    2. This scheduling is documented on production schedule and any changes are
    documented on Production and QA Batch Form.
    3. If a production line has been used to produce an allergen hazard containing products,
    the processing equipment is fully cleaned and sanitized before another non-allergen
    product is produced on the same equipment. All scoops and scales used are to be
    washed as well.

    CONFIDENTIAL AND PROPRIETORY INFORMATION OF FORGEMS MARKETING CO. INC.


    Neither this document nor the information contained herein maybe reproduced in whole or in part or be used by any unauthorized person
    unless authorized in writing by FORGEMS MARKETING CO. INC. It must be returned immediately upon request and in all events upon Page 1 of 2
    completion of the purpose for which it is given.
    ALLERGEN CONTROL PROGRAM
    Document Code: Prepared by/ Date:
    QACD-P001 MAndaya, 02/22/2016

    Revision No.: Control Location: Review by/ Date:


    01 QA Section IFaustino, 02/22/2016
    Effectivity Date: Reason of Revision: Approved by/ Date:
    February 22, 2016 General Revision VProllamante, 02/22/2016

    C. Cleaning
    1. All equipment coming into contact with allergen containing products must be washed
    and sanitized thoroughly.
    2. All spills are cleaned immediately to protect other products from cross contamination.

    D. Employee Hygiene
    1. All Production personnel must wash and sanitize hands after coming in contact with an
    allergen and prior to handling another product not containing this allergen.
    2. Change gloves and clean or change uniform or apron after handling allergen hazard
    containing products.

    E. Labelling
    1. All allergens in a finished product must be declared on the product label.

    F. Training and Education


    1. Annual training shall include knowledge of Allergen Control Program and associated
    procedures and protocols on preventing cross-contamination of products by an allergen.

    MONITORING: All the incoming raw materials with food allergen or suspected allergen content must
    be stored separately with other raw materials. A signage “FOOD ALLERGY
    WARNING!” must be tag on the product.

    All the raw materials with food allergen or suspected allergen content must be log in
    the Master List of Allergenic Ingredients.

    CORRECTIVE At any time when you see products with NO tags of Food Allergen Warning or stored
    ACTION: near the products without allergen content, immediately segregate it and post a tag to
    prevent cross contamination.

    VERIFICATION AND QA must secure a copy of Allergen Declaration from the raw materials suppliers. All
    RECORD KEEPING: raw materials with Food Allergen or with suspected allergen content must be log in
    the Master List of Allergenic Ingredients.

    CONFIDENTIAL AND PROPRIETORY INFORMATION OF FORGEMS MARKETING CO. INC.


    Neither this document nor the information contained herein maybe reproduced in whole or in part or be used by any unauthorized person
    unless authorized in writing by FORGEMS MARKETING CO. INC. It must be returned immediately upon request and in all events upon Page 2 of 2
    completion of the purpose for which it is given.

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