This document discusses food allergies, allergens, and the responsibilities of food companies, food handlers, and consumers in allergen management. It defines food allergies as abnormal immune responses to certain foods, and allergens as the substances that cause these responses. It also discusses food intolerances, which do not involve the immune system. The document outlines the responsibilities of food companies to provide safe, properly labeled products, of food handlers to prevent cross-contamination, and of consumers to make educated choices based on ingredient labels.

1. 1
Allergies, Allergens
and Food Handlers
Welcome

2. 2
Types of Allergies

3. 3
Types of Allergies

4. 4
An adverse reaction is any
abnormal reaction to a food
or food components and
other ingredients, whether
caused by an allergic or non
allergic reaction.
Allergy
Intolerances
Adverse Food Reaction

5. 5
A Food Allergy (Food
Hypersensitivity) has its
basis in an immunologic
response after food
consumption.
What is a Food Allergy?

6. 6
• Food allergens, are substances that
initiate chemical change in the body
producing the symptoms of an
allergic reaction.
• Allergens are generally a problem of
absorption through the alimentary
mucosa into the circulatory system.
Allergens may also enter the
circulatory system through the nasal
passage (respiratory mucosa) and
through the skin (percutaneous
absorption which is rare).
What is an Allergen?

7. 7
Anaphylaxis is a severe
allergic reaction that can
sometimes be fatal. It
occurs after exposure to
an antigen (allergen) to
which a person was
previously sensitized.
What is Anaphylaxis?

8. 8
Anaphylaxis

9. 9
• Adverse reaction to food that
does not involve the immune
system.
Celiac’s Disease
Lactose Intolerance
Toxins
Food Additives
What is a Food Intolerance

10. 10
• The body can usually tolerate small
amounts of the offending food
• Intolerances are not immune reactions
• Intolerances are more common
than food allergies
• Some causes
• Lack of a digestive enzyme - Milk
• Contaminants – naturally toxic foods
(Rhubarb), decayed fish, some mushrooms
• Food Additives - sulphites, MSG
• Psychological
Intolerances

11. 11
Scandinavia – Fish
Japan – Rice & Soy
North America – Peanuts
& Tree Nuts
Common Food Allergies

12. 12
• Shortness of
breath
• Tingling lips
• Flushing
• Nasal
obstruction
• Dizziness
• Total respiratory
failure
• Drop in Blood
Pressure
• Hives
• Wheezing
• Diarrhea
• Itchy skin
• Weakness
• Shock
• Loss of
consciousness
• Itchy eyes
• Vomiting
• Restricted Throat
Symptoms

13. 13
• Video Presentation
• Lets watch and see what
people have to deal with
and hear from companies
which are concerned
• Allergy Beware – GPMC &
AAAC
• Then we will break
Allergy Beware

14. 14
• What is the responsibility
of a food company in
Allergen Management?
• What is the responsibility
of the Food handler in
Allergen Management?
• What is the consumers
responsibility in Allergen
Management?
Welcome Back
Allergies, Allergens
& Food Handlers
Welcome Back!

15. 15
• Peanuts
• Tree Nuts
• Sesame Seeds
• Eggs
• Soybeans
• Milk
• Various grains and
flours
• Fish
• Shellfish
• Sulphites (10 ppm)
Foods Responsible
for Allergic and Adverse Reactions

16. 16
• Provide safe, wholesome
food to the marketplace.
• Provide proper information
with the product to allow
the consumer to make an
informed choice.
Responsibility of a Food Company
in Allergen Management?

17. 17
• Allergen policy and
program
• Risk Assessment
• Formulation Control
• Ingredient Management
• Process Controls
• Packaging Management
• Label Control
• Employee Training
Provide Safe, Wholesome Food
to the Marketplace.

18. 18
• Expectation of
program
• Training
• Restriction of non
approved
ingredients
• Marketing program
• Hygienic practices
• Production environment
• Responsibilities
• Consequences
• Be aware of employees
with food allergies
• Have a response
program in place
W5 &
How
Allergen policy and program
Provide Safe, Wholesome Food
to the Marketplace.

19. 19
• Policy, GMP, SOP,
Monitoring, Deviation
Procedure and Verification
must state
• Who
• What
• When
• Where
• Why
• How
W5 &
How
Provide Safe, Wholesome Food
to the Marketplace.

20. 20
Risk Assessment
• Likelihood of occurrence
• Severity of Reaction
Provide Safe, Wholesome Food
to the Marketplace.

21. 21
• Formulation Control
• No unapproved changes
to formulation
• Use only most recent
approved formula
• Follow SOP for scaling
and use
Provide Safe, Wholesome Food
to the Marketplace.

22. 22
Ingredient Management
• Purchase only from
approved suppliers
• Purchase and use only
approved ingredients
• Store to prevent damage
and cross contamination
Provide Safe, Wholesome Food
to the Marketplace.

23. 23
Process Controls
• Sequencing Products
• Scaling (Scoop & Bins)
• Shielded lines
• Rework
• Label control
• Cleaning of equipment
Provide Safe, Wholesome Food
to the Marketplace.

24. 24
Packaging Management
• Purchase only from approved
suppliers
• Purchase and use only approved
packaging
• Store to prevent damage and
cross contamination
• Discard obsolete packaging
Provide Safe, Wholesome Food
to the Marketplace

25. 25
Label Control
• Check label name and ingredient
list against formulation.
• If generating labels verify
information
in computer is accurate and labels
print clearly.
• Check labels for warnings.
• Check instructions for use.
Provide Safe, Wholesome Food
to the Marketplace

26. 26
Employee Training
• Train to approved GMPs
& SOPs
• Hygiene Training
• HACCP Training
Provide Safe, Wholesome Food
to the Marketplace

27. 27
• Ingredient list
• Instructions for use
• Warnings
• Information
• Contact
Provide Proper Information
with the Product Label

28. 28
Provide Proper Information
with the Product

29. 29
Provide Proper Information
with the Product

30. 30
• Accurate labelling is required
by legislation and controlled by
guidelines and inspection.
• Label misrepresentation is
fraud
• Knowingly selling a product
with an undeclared allergen
can be interpreted as a criminal
offense in case of illness or
fraud.
Provide Proper Information
with the Product

31. 31
• Advise of formulation or process
inefficiencies
• Use only approved ingredients
• Do not make decisions which can
affect food integrity or safety unless
empowered and trained to do so
• Use product rework only in the
product for which it was originally
produced
• Understand your responsibilities
• Understand and do the job as trained
Responsibilities
of the Food Handler

32. 32
• Prepare foods which contain
known allergens after all other
products have been produced,
follow sequence as directed.
• Avoid cross-contamination
• Wash hands thoroughly after
handling known allergens
• Wash hands thoroughly after
eating
Responsibilities
of the Food Handler

33. 33
• Keep aprons and clothing free of
allergens
• Follow a very thorough sanitation
program to prevent cross-
contamination.
• Keep dust down
• Keep all ingredients closed
when not in use
• Use only specified equipment and
utensils
Responsibilities
of the Food Handler

34. 34
• Avoid products which may
contain allergens.
• Report and non conformities in
labelling
• Educate family and a Consumers
Responsibility dvise associates of
concerns
• Be aware of pitfalls
• Make educated decisions
based on reliable information
Consumers Responsibility

35. 35
Consumers Responsibility

36. 36
Consumers Responsibility

37. 37
• Don’t assume all people can
eat all foods
• Do your job as trained
• Do not make decisions for
the consumer
• Do no cross contaminate
• Properly label all foods
Remember

38. 38
Be
Allergy Aware.
Be Concerned

39. 39
Be Concerned
Thank You!