The responsibility and methods used to control allergens and to prevent sources of allergens from contaminating product be documented and implemented. The allergen management program shall include: i. A risk analysis of those raw materials, ingredients and processing aids, including food grade lubricants, that contain food allergens; 2.8.1.1 Allergen ii. An assessment of workplace-related food allergens from Management for Food locker rooms, vending machines, lunch rooms, visitors; Manufacturing iii. A register of allergens which is applicable in the country of manufacture and the country(ies) of destination if known; iv. A list of allergens which is accessible by relevant staff; v. The hazards associated with allergens and their control incorporated into the food safety plan; and vi. A management plan for control of identified allergens. Instructions shall be provided to all relevant staff involved in the receipt 2.8.1.2 Allergen or handling of raw materials, work-in progress, rework or finished Management for Food product on how to identify, handle, store and segregate raw materials Manufacturing containing allergens. 2.8.1.3 Allergen Provision shall be made to clearly identify and segregate foods that Management for Food contain allergens. Segregation procedures shall be implemented and Manufacturing continually monitored.
2.8.1.1 Allergen Management for Food Manufacturing The responsibility and methods used to control allergens and to prevent sources of allergens from contaminating product be documented and implemented. The allergen management program shall include: i. A risk analysis of those raw materials, ingredients and processing aids, including food grade lubricants, that contain food allergens; ii. An assessment of workplace-related food allergens from locker rooms, vending machines, lunch rooms, visitors; iii. A register of allergens which is applicable in the country of manufacture and the country(ies) of destination if known; iv. A list of allergens which is accessible by relevant staff; v. The hazards associated with allergens and their control incorporated into the food safety plan; and vi. A management plan for control of identified allergens. 2.8.1.2 Allergen Management for Food Manufacturing Instructions shall be provided to all relevant staff involved in the receipt or handling of raw materials, work-in progress, rework or finished product on how to identify, handle, store and segregate raw materials containing allergens. 2.8.1.3 Allergen Management for Food Manufacturing Provision shall be made to clearly identify and segregate foods that contain allergens. Segregation procedures shall be implemented and continually monitored.
SQF-Fundamentals-for-Manufacturing-Intermediate.docx