Got (hidden) food Allergens?
Chris Bodendorfer, Jennifer Johnson,
and Sue Hefle developed this report.
Does the supplier have an allergen-control program?
What is the degree of hydrolysis for hydrolyzed protein ingredients (since the extent of hydrolysis affects allergenicity)?
Concerning oils derived from the "Big 8" allergens, are they highly refined, bleached, and deodorized (and, hence, exempt from the new law)?
Cross-check the allergen listing for each ingredient against labels of finished products containing that ingredient. Determine if the "common" name of the allergenic source is indicated on the product label. If not, we suggest revising the label to include the common name of the allergenic source and submittiing the revised label to FSIS for approval.
On a line-by-line basis, identify which products (and, by extension, which allergens) are run on each line and how long the runs typically last.
Based on production volume estimates and order considerations, determine whether lines can be dedicated to a specific type of allergen/formulation (e.g. soy-containing ground beef patties). Whenever possible, dedicated lines should be used to run allergen-containing products.
If lines cannot be dedicated to products containing a specific allergen (or allergen-derived ingredient), consider the following scheduling options:
Run allergen-containing products at the end of the last production shift prior to the full sanitation procedure.
Train all relevant personnel on allergen-control measures.