Citation
(2008), "Allergens", Nutrition & Food Science, Vol. 38 No. 5. https://doi.org/10.1108/nfs.2008.01738eab.003
Publisher
:Emerald Group Publishing Limited
Copyright © 2008, Emerald Group Publishing Limited
Allergens
Article Type: Food facts From: Nutrition & Food Science, Volume 38, Issue 5.
The allergen requirements of the new British Retail Consortium Standard (BRC) came into effect from 1st July 2008.
More focus on the control of allergens in general food safety inspections and also by BRC Standard auditors is being noted as there is greater awareness in the subject not least by the growing number of recalls which are typically due to mislabelling of products or cross-contamination.
Most of the major food retailers had recalls in 2007 and there has been a significant increase in recalls due to allergens already this year. It is therefore recommended those in the food industry:
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know which allergens are in which food ingredients, products and meals;
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identify allergens for managing by risk assessment;
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implement and operate systems to manage the risks identified and
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carry out training in allergen management.
Help can be provided by a food allergens distance learning course. This explains the complexities of allergen management and provides you with tools to health-check your own operation.
Free allergen awareness posters and leaflets are available from the FSA; this will help to reinforce your allergen awareness staff-training programme.
With the BRC Standard issue 5 coming into force from 1st July 2008, food manufacturers will need to get up to speed with the new requirements of this standard. This includes more detail required regarding allergen risk assessment.
For information call 01257 254 999 Advanced Food Safety Limited, Jubilee House, 5 Broad O'th Lane, Shevington, Wigan, Lancashire WN6 8EA, UK.