Identify potential sources of allergens in industry.
Assess the risk of allergen contamination throughout the manufacturing process, from the reception of raw materials to the distribution of the final product.
Develop an allergen management plan.
1. Allergen introduction.
a. Definitions (Codex Alimentarius, Regulation 1169/2011...)
b. List of allergens.
c. Importance of food industry allergens (Codex Alimentarius, GFSI, BRCGS)
d. BRCGS Packaging Materials.
2. Allergen management plan.
a. Identification of sources of allergens (raw materials, processing, facilities, personnel...)
b. Risk assessment.
c. Control and/or preventive measures.
3. Overall management.
a. Communication of the plan.
b. Review and validation of the plan.