BEST PRACTICE GUIDE FOR ALLERGEN MANAGEMENT IN FOOD MANUFACTURING SITES

Phil Black - PII Editor 20/03/2014

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BRC Global Standards is pleased to announce that today Monday 17 March 2014 it has published a Best Practice Guideline that looks at allergen management in food manufacturing sites.

Effective management of allergens remains a significant challenge to the food industry and the guideline has been designed to provide further explanation of the allergen management requirements of the BRC Global Standard for Food Safety. It will help individuals and companies in the development of robust allergen management systems and procedures which adequately meet the requirements of the Standard.

The guideline primarily concentrates on five themes:

Significance – the significance of any process, activity or ingredient should be evaluated by accurate risk assessments to determine the control or action required
Suppliers – understanding the materials that arrive on site is vital to allergen management
Separation – the segregation of allergens is a key allergen management control
Scheduling – planning activities to reduce the risk of cross-contamination
Sanitation – cleaning controls to remove or reduce the risks of cross-contamination