Principles of Food Sanitation

The Relationship of Allergens to Sanitation 75

●conduct internal audits or use a third-

party auditor to assess the allergen man-

agement strategy

●evaluate and track consumer complaints

involving allergen issues and designate a

trained person to respond to consumer

inquiries regarding allergens

Summary.................................................................................................

Allergens are substances that cause the
immune system to trigger an act against
itself. Normally, this condition occurs when
foreign bodies enter the human body. Those
involved with sanitation should be aware of
how to protect foods against allergens. Aller-
gen infestation frequently occurs because of
product cross-contamination through an
allergen-containing product during manu-
facture.
A definite trend toward product recalls
associated with undeclared allergens in man-
ufactured products has developed. An effec-
tive method for the control of allergens is the
organization and implementation of an
ACP. Such a plan can avoid inadvertent
allergen cross-contamination, with resultant
recalls and potentially adverse and poten-

tially fatal reactions. Allergen contamination

can be most effectively reduced through

effective education, sanitation, and moni-

toring.

Study questions

1. What is an allergen?


2. Why is allergen contamination a major
   problem for food manufacturing firms?


3. What are the two major components of
   an allergen control plan?


4. What are the three most important
   components for the control of allergen
   contamination?


5. How can a plant layout affect allergen
   contamination?


6. What precautions are essential for
   allergen control when reworks are
   incorporated in product manufacture?

REFERENCES

Bodendorfer, C., Johnson, J., and Hefle, S. 2004. Got (hidden)

food allergies? Natl Provisioner218 (10): 52.

Cramer, M.M. 2004. The time has come for clear food allergen

labeling.Food Saf Mag10 (5): 18.

Deibel, V. and Murphy, L.B. 2003/2004. Writing and imple-

menting an allergen control plan.Food Saf Mag9 (6): 14.