Allergies, Allergens and Food Handlers

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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

• 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
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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
Celiacs Disease
Lactose Intolerance
Toxins
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Intolerances

• 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

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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

• 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!

• 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
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Foods Responsible for Allergic and Adverse
Reactions

• 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

• 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
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Provide Safe, Wholesome Food to the Marketplace.

• Policy, GMP, SOP, Monitoring, Deviation Procedure
  and Verification must state
• Who
• What
• When
• Where
• Why
• How

W5 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
• 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 informationin
  computer is accurate and labelsprint 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

• Ingredient list
• Instructions for use
• Warnings
• Information
• Contact

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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 cross-contamination.
• 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

• Dont 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!