Transcript Allergies, Allergens and Food Handlers

Welcome
Allergies, Allergens
and Food Handlers
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Types of Allergies
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Types of Allergies
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Adverse Food Reaction
Allergy
Intolerances
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.
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What is a Food Allergy?
A Food Allergy (Food
Hypersensitivity) has its
basis in an immunologic
response after food
consumption.
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What is an Allergen?
• 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).
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What is Anaphylaxis?
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.
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Anaphylaxis
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What is a Food Intolerance
• Adverse reaction to food that
does not involve the immune
system.
Food Additives
Celiac’s Disease
Lactose Intolerance
Toxins
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Intolerances
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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
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Lack of a digestive enzyme - Milk
Contaminants – naturally toxic foods
(Rhubarb), decayed fish, some mushrooms
Food Additives - sulphites, MSG
Psychological
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Common Food Allergies
Scandinavia – Fish
Japan – Rice & Soy
North America – Peanuts
& Tree Nuts
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Symptoms
• Shortness of
breath
• Tingling lips
• Flushing
• Nasal
obstruction
• Dizziness
• Total respiratory
failure
• Drop in Blood
Pressure
• Hives
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Wheezing
Diarrhea
Itchy skin
Weakness
Shock
Loss of
consciousness
• Itchy eyes
• Vomiting
• Restricted Throat
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Allergy Beware
• 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
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Welcome Back!
Welcome Back
Allergies, Allergens
& Food Handlers
• 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?
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Foods Responsible
for Allergic and Adverse Reactions
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Peanuts
Tree Nuts
Sesame Seeds
Eggs
Soybeans
Milk
Various grains and
flours
• Fish
• Shellfish
• Sulphites (10 ppm)
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Responsibility of a Food Company
in Allergen Management?
• Provide safe, wholesome
food to the marketplace.
• Provide proper information
with the product to allow
the consumer to make an
informed choice.
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Provide Safe, Wholesome Food
to the Marketplace.
• Allergen policy and
program
• Risk Assessment
• Formulation Control
• Ingredient Management
• Process Controls
• Packaging Management
• Label Control
• Employee Training
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Provide Safe, Wholesome Food
to the Marketplace.
Allergen policy and program
W5 &
How
• Expectation of
program
• Training
• Restriction of non
approved
ingredients
• Marketing program
• Hygienic practices
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Production environment
Responsibilities
Consequences
Be aware of employees
with food allergies
• Have a response
program in place
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Provide Safe, Wholesome Food
to the Marketplace.
• Policy, GMP, SOP, Monitoring,
Deviation Procedure and
Verification must state
W5 &
How
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Who
What
When
Where
Why
How
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Provide Safe, Wholesome Food
to the Marketplace.
Risk Assessment
• Likelihood of occurrence
• Severity of Reaction
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Provide Safe, Wholesome Food
to the Marketplace.
• Formulation Control
• No unapproved changes
to formulation
• Use only most recent
approved formula
• Follow SOP for scaling
and use
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Provide Safe, Wholesome Food
to the Marketplace.
Ingredient Management
• Purchase only from
approved suppliers
• Purchase and use only
approved ingredients
• Store to prevent damage
and cross contamination
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Provide Safe, Wholesome Food
to the Marketplace.
Process Controls
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Sequencing Products
Scaling (Scoop & Bins)
Shielded lines
Rework
Label control
Cleaning of equipment
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Provide Safe, Wholesome Food
to the Marketplace
Packaging Management
• Purchase only from approved
suppliers
• Purchase and use only approved
packaging
• Store to prevent damage and
cross contamination
• Discard obsolete packaging
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Provide Safe, Wholesome Food
to the Marketplace
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.
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Provide Safe, Wholesome Food
to the Marketplace
Employee Training
• Train to approved GMPs
& SOPs
• Hygiene Training
• HACCP Training
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Provide Proper Information
with the Product Label
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Ingredient list
Instructions for use
Warnings
Information
Contact
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Provide Proper Information
with the Product
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Provide Proper Information
with the Product
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Provide Proper Information
with the Product
• 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.
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Responsibilities
of the Food Handler
• 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
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Responsibilities
of the Food Handler
• 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
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Responsibilities
of the Food Handler
• Keep aprons and clothing free of
allergens
• Follow a very thorough sanitation
program to prevent crosscontamination.
• Keep dust down
• Keep all ingredients closed
when not in use
• Use only specified equipment and
utensils
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Consumers Responsibility
• 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
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Consumers Responsibility
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Consumers Responsibility
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Remember
• 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
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Be Concerned
Be
Allergy Aware.
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Be Concerned
Thank You!
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