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    P3 Allergen Control Program

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    The document outlines an Allergen Control Program for Apex Food Source to prevent cross-contamination from food allergens. It details receiving and storage procedures to physically separate allergens. Production procedures require allergens to be identified on recipes and equipment to be thoroughly cleaned between recipes. Cleaning procedures mandate equipment contact with allergens be washed and sanitized before a different product. Employee training and hygiene practices like handwashing are covered along with labeling finished products with allergens and record retention.

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    P3 Allergen Control Program

    Uploaded by

    kh
    2K views3 pages
    The document outlines an Allergen Control Program for Apex Food Source to prevent cross-contamination from food allergens. It details receiving and storage procedures to physically separate allergens. Production procedures require allergens to be identified on recipes and equipment to be thoroughly cleaned between recipes. Cleaning procedures mandate equipment contact with allergens be washed and sanitized before a different product. Employee training and hygiene practices like handwashing are covered along with labeling finished products with allergens and record retention.

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    P3 Allergen Control Program

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    The document outlines an Allergen Control Program for Apex Food Source to prevent cross-contamination from food allergens. It details receiving and storage procedures to physically separate allergens. Production procedures require allergens to be identified on recipes and equipment to be thoroughly cleaned between recipes. Cleaning procedures mandate equipment contact with allergens be washed and sanitized before a different product. Employee training and hygiene practices like handwashing are covered along with labeling finished products with allergens and record retention.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    2K views3 pages

    P3 Allergen Control Program

    Uploaded by

    kh
    The document outlines an Allergen Control Program for Apex Food Source to prevent cross-contamination from food allergens. It details receiving and storage procedures to physically separate allergens. Production procedures require allergens to be identified on recipes and equipment to be thoroughly cleaned between recipes. Cleaning procedures mandate equipment contact with allergens be washed and sanitized before a different product. Employee training and hygiene practices like handwashing are covered along with labeling finished products with allergens and record retention.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
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    The document outlines an Allergen Control Program that establishes procedures and policies to prevent cross-contamination with allergens in food production.

    Incoming allergens are marked and stored separately from non-allergens. They are stored in designated areas and with separate utensils. Records of allergens received and stored are maintained.

    All equipment must be thoroughly washed and sanitized before changing over to another product. Allergen containers should be cleaned last and never reused. Sinks and dishwashers must be cleaned to remove any allergen residues.

    ALLERGEN CONTROL P03

    PROGRAM Page 1 of 3

    Issued on: Version No: 1 Revised:


    Issued by: Supersedes:

    GFTC Reference:
    I.1.4 Food allergens have been adequately controlled in the facility.

    Purpose:
    To establish an Allergen Control Program for Apex Food Source. Food allergies cause
    immune system responses that range from discomfort to life threatening reactions.
    Allergen cross contamination in a food product is a serious food safety hazard and could
    cause injury or death to the customer.

    Scope:
    The following procedures and policies are in place to address the prevention of cross-
    contact with allergens. These procedures outlined below shall be adhered to by all
    company personnel to prevent possible food safety hazards. All production personnel are
    responsible for controlling the storage and movement of allergens through the plant.

    Program Requirements:
    1.0 Receiving and Storage
    1.1 All incoming allergens are listed on a Master List of Allergenic Ingredients
    that is utilized in the facility.

    1.2 All incoming allergenic ingredients are marked with red stickers before going
    into the designated storage area.

    1.3 All allergens are stored in a separate area from non-allergens in the
    warehouse, freezer and raw ingredient cooler. They are physically separated
    by racks, plastic or a cardboard separator and labeled with the ingredient
    name and allergen number.

    1.4 An allergenic ingredient cannot be stored on top of a non-allergenic ingredient.

    1.5 Each allergen stored in dry ingredient warehouse and spice room has its own
    designated utensil for dispensing that is not used for other products.

    2.0 Production
    2.1 All allergens are identified on the recipes by number. All intermediate
    products (dressings, grains) must be labeled with the allergen name.
    ALLERGEN CONTROL P03
    PROGRAM Page 2 of 3

    Issued on: Version No: 1 Revised:


    Issued by: Supersedes:

    2.2 Due to the nature of our business, we usually cannot plan production
    according to allergens. Therefore, equipment is thoroughly cleaned and
    sanitized between every recipe.

    2.3 However in the event that we are able to plan production according to
    allergens, allergens are run last.. One equipment can be dedicated to one
    product.

    2.4 All allergens listed in a recipe are listed on the ingredient label for that product.
    “All equipment cleaned and free of allergens” before starting.

    3.0 Cleaning
    3.1 All equipment(s) coming into contact with an allergen(s) or a product
    containing an allergen(s) must be washed and sanitized prior to changing over
    to another product.

    3.2 Rinse and clean allergen-containing containers LAST. Ensure that the
    dishwasher and 3 compartment sinks are thoroughly cleaned. There should be
    no allergen residues.

    3.3 Never reuse allergen-containing containers (e.g. milk crates, cheese buckets)
    even after cleaning.

    4.0 Employee Hygiene


    4.1 Hands must be washed and sanitized after coming in contact with an allergen
    and prior to handling another product not containing this allergen.

    4.2 Proper attire (i.e. vinyl apron; vinyl glove is optional) must be worn when
    handling specific allergen(s) as listed on the Master List of Allergenic
    Ingredients.

    4.3 The attire must be removed prior to handling another product not containing
    this allergen.

    5.0 Labelling
    5.1 All allergen(s) in a finished product must be declared on the product label.

    5.2 An appropriate system for recall of a product shall be in place in the event of
    allergen cross-contamination or mislabeling of finished products.

    6.0 Training
    ALLERGEN CONTROL P03
    PROGRAM Page 3 of 3

    Issued on: Version No: 1 Revised:


    Issued by: Supersedes:

    6.1 Annual training (Internal Food Safety Program) shall include knowledge of
    Allergen Control Program and associated procedures and protocols on
    preventing cross-contamination of products by an allergen.

    7.0 Record Retention


    7.1 All records of the Allergen Control Program and activities including Recipes
    and Master List of Allergenic Ingredients and Master List of Allergenic
    Finished Products shall be held for a period of two years.

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