14 replies to this topic

[Savani B]

Please be kind enough to share a allergen risk assessment template for food manufacturing plant.

 

Thank you

[Nikolaos]

Here you go. Complete these for every product and every supplier. I am here if you need any guidance .

Attached Files

•  Allergen information(0) (4).xls   33KB   867 downloads
•  Raw Materials Data Base - Allergen Assesment Form.xlsx   10.26KB   1067 downloads

[olenazh]

Here you go. Complete these for every product and every supplier. I am here if you need any guidance .

Hey, Nikolaos, interesting list of allergens from Greece! Are pork/beef/chicken, tomatoes, peaches and buckwheat considered allergens in EU? Never heard of that...

[Nikolaos]

Greeting Miss olenazh  :) , No they are not considered allergens, although nearly any food is capable of causing allergic reactions.
In EU there are the 14 classic allergens.

 

[olenazh]

Greeting Miss olenazh  :) , No they are not considered allergens, although nearly any food is capable of causing allergic reactions.
In EU there are the 14 classic allergens.

 

Could you please list these 14 allergens? Please, attach a list - just out of curiosity. Thanks a lot!

[Nikolaos]

Could you please list these 14 allergens? Please, attach a list - just out of curiosity. Thanks a lot!

 

 

Greeting Miss olenazh  :) , No they are not considered allergens, although nearly any food is capable of causing allergic reactions.
In EU there are the 14 classic allergens.

 

[kfromNE]

Could you please list these 14 allergens? Please, attach a list - just out of curiosity. Thanks a lot!

https://farrp.unl.edu/IRChart - here is a chart of all countries and current allergens

[Charles.C]

Please be kind enough to share a allergen risk assessment template for food manufacturing plant.

 

Thank you

Hi Savani -

 

Please clarify yr request so as to get relevant responses eg -

 

Standard ?

Product ?

Process ?

[Savani B]

Here you go. Complete these for every product and every supplier. I am here if you need any guidance .

Hi Nikolaos,

Thank you so much for you documents. I want to identify the risk. If you have a assessment please be kind to share that.

 

Regards,

Savani 

[Savani B]

Hi Savani -

 

Please clarify yr request so as to get relevant responses eg -

 

Standard ?

Product ?

Process ?

Hi Charles,

In our central kitchen we do only seasoning the meat items and distribute to our restaurants. Allergens contained  in only one seasoning powder and it use to only one product. Hence we have only one product which contained allergen.

Therefore, I decided to prepared risk assessment for both product and the process. Is it correct? if not please share a suitable risk assessment for me.

 

Thank you,

Savani

[Nikolaos]

Dear Savani , you are very welcome. Suitable risk assesment for your case : Complete the excel file I uploaded " Raw Materials Data Base - Allergen Assesment Form.xlsx   ". List all the activities of central kitchen, list all current preventive control measures for allergen contamination and identify the risk ( FxS=R ). 

Preventive control measures 

• This allergenic ingredient must be stored separately from the rest, so that you not have cross-contamination (infect other non-allergenic α-materials with allergens).

• Should be stored in groups based on the type or types of allergens they contain, ie flour in one place, those containing egg in another place, etc.

• Raw materials with more allergenic ingredients shoulb be stored on the bottom shelves while with less on the top.

• Should be marked with an "ALLERGEN" label 

[Savani B]

Thank you So much Nikolaos. This is very important.

 

Regards,

Savani

 

Dear Savani , you are very welcome. Suitable risk assesment for your case : Complete the excel file I uploaded " Raw Materials Data Base - Allergen Assesment Form.xlsx   ". List all the activities of central kitchen, list all current preventive control measures for allergen contamination and identify the risk ( FxS=R ). 

Preventive control measures 

• This allergenic ingredient must be stored separately from the rest, so that you not have cross-contamination (infect other non-allergenic α-materials with allergens).

• Should be stored in groups based on the type or types of allergens they contain, ie flour in one place, those containing egg in another place, etc.

• Raw materials with more allergenic ingredients shoulb be stored on the bottom shelves while with less on the top.

• Should be marked with an "ALLERGEN" label 

 

[Charles.C]

Hi Savani,

 

You may compare above to attachments here -

 

https://www.ifsqn.co...-8/#entry161911

 

https://www.ifsqn.co...nt/#entry144185

[Savani B]

Thank you Charles. I have gathered more information through these links.

Regards,

Savani

Hi Savani,

 

You may compare above to attachments here -

 

https://www.ifsqn.co...-8/#entry161911

 

https://www.ifsqn.co...nt/#entry144185

[senarath]

hi savani

can't you use your hazard identification plan for doing risk assessment for allergen also