Allergen Program SOP

1.0 Policy:

The company shall develop plans and procedures to minimize allergen-related risks in facility.

2.0 Purpose:

The purpose of this program is to manage and control allergens in the facility, to mitigate any
incidents and prevent the customer in compliance with statutory and regulatory requirements.

3.0 Scope:

Procedures shall be applies to address the prevention of cross contact with the allergens and
their movement through the plant.

These procedures shall applies to the all receiving, storage and production activities.

4.0 Responsibility:

The quality assurance manager with the food safety team is responsible for initiating allergen
control program and ensuring his adequate implementation and effectiveness.

All personnel working in the 3 areas of allergen uses (receiving, storage, production) are
responsible for respecting the company allergen policy

5.0 Procedure:

5.1 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 bright coloured stickers
before storage in the designated area.
1.3 All allergens are stored in a separate area from non-allergens in the warehouse,
freezer and raw ingredient cooler. A physical separation is required using racks,
plastic or a cardboard.
1.4 An allergenic ingredient should not be stored on top of non-allergenic ingredient.
5.2 Production:

During preparation, a production scheduling is needed:

5.2.1 Process food containing allergens longer to minimize changeovers.

5.2.2 Process food containing allergens at the end of manufacturing run.
5.2.3 Process food containing allergens separately.
5.2.4 Schedule cleaning and sanitation between productions to prevent cross
contamination of allergens and non-allergens.

5.3 Labelling and packaging materials:

5.3.1 The following actions are required:

5.3.2 Check labels on incoming ingredients (a wrong product or a wrong label).

5.3.3 Verify label accuracy; update to reflect current formula.

5.3.4 Ensure compliance to labelling regulations which generally requires declaration of all
ingredients.

5.3.5 Consider cross-contact potential on packaging equipment.

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

5.4 Sanitation:

5.4.1 Ensure equipment design allows for thorough cleaning, sanitizing and inspection.

5.4.2 Follow sanitation standard operating procedures (SSOPs)

 Clearly written procedures that are easy to follow.

 Define the scope and schedule for cleaning the equipment, food contact
surface and the plant.

5.4.3 Use appropriate cleaning methods

 Dry cleaning
 Wet cleaning

5.4.4 Verify sanitary practices through frequent visual inspections.

 Validate cleaning
  Document and review cleaning and sanitizing records
 Keep details records for cleaning, verification and validation
 Evaluate the allergen cleaning program for effectiveness

5.5 Rework:

5.5.1 Clearly label rework.

5.5.2 Use same ingredients or formulation in the reworked product.

 Check specification for allergens.

 Ensure that shared or re-feed system are adequately cleaned.

5.5.3 Document rework to allow for proper identification and traceability.

5.6 Training and education:

5.6.1 Ensure that staff in direct contact with food, food contact surfaces and food packaging
material know how to minimize the intentional and unintentional cross-contamination of food
allergens.

5.6.2 The curriculum should include:

 Top 8 food allergens.

 Basics of food safety (GMP, SSOPs, HACCP).
 Policies and procedures for allergen control.
 Strategies to reduce cross-contamination
o Color-coding
o Proximity of equipment
o Production scheduling
o Cleaning/sanitizing
o Labelling
o Rework procedures
6.0 monitoring:

 The responsible of quality assurance (QA) monitor receiving, storage, production,

purchasing and supplier program to assure related allergen SOPs in each area are
followed and properly documented.
 The QA will review received label to assure conformity to ingredient.
 QA will assure that all employees have been oriented to the company allergen policy.
 All new suppliers and ingredients will be reviewed through hazard analysis to assure
control of allergens through existing or new SOPs.

7.0 Corrective action:

The corrective action SOP will be followed and corrective actions will include:

 Separate foods found improperly stored.

 Discard food that has been contaminated with allergens.
 Retrain any food service employee found not following the procedures in this SOP.