processingto primarypackaging, on the samesite. If this is not possible,
segregationhas to be undertakenby time, e.g. by manufacturingproducts
containingnon-allergensfirst and products containingallergensnext.Thorough
cleaningand disinfection are thenundertakenbeforethe manufactureof the
products containingnon-allergens is thenre-commenced.If segregation by time
is to be considered,a thoroughHACCPstudyshould be undertaken to consider
all aspectsof how the allergenis to be stored,transported, processed and packed,
etc. Thiswould includeinformation on any dispersalof the allergen during
processing(e.g.fromweighing),the fate of the allergen throughthe process
(will its allergenicattributesremain unchanged?), the degree to whichthe
allergen is removedby cleaning and the effectof any dilutionof residues
remainingaftercleaning in the subsequentproduct flow.
To a lesserextent and becauseit is not a safety issue,labeldeclarationissues
such as non-organic components in organic foods, genetically modified
organism (GMO)components in GMO-freeproducts, vegetarianfoodswith
non-vegetarian components, and non-religion' processed components in religious-basedfoods(e.g.Kosheror Halal)haveall caused foodmanufacturers to thinkabouthowraw materials are segregated.As for allergenicmaterials, segregationis usuallyby timeand by the use of separateingredient stores. Stores containing key components, e.g. meat in a factory producing vegetarian components,are oftenlockedto prevent inadvertentuse of theseingredients when not scheduled, and the locking and unlockingof suchstores can be recordedin the quality system. In the future,as techniquesimprovewithrespectto productauthenticity testing,theremaybe the requirementto segregatelegallydefinedcomponents. For example,considerthe caseof a meatmanufacturerproducingbeefand porksausages.If he sold porksausageswith,e.g., 50%beef content,something has eithergonewrongin the processor he is makingfalseclaims.If however, 0.5%beefcontentwas foundin his porksausages,is thisillegal'or is it that
residues from the previous beef sausage run can now be detected in a
subsequentporksausagerun?Becausesuchlow levelsof a componentcan be
detected,doesthe meatmanufacturernowhaveto havesegregatedporkand
beefsausagelines?
Otherthan for preventingproduct contamination,segregationwithinfactories
maybe required for foodoperativehealthand safetyreasons.Thismaybe for
protectionagainstchemicals, such as the requirement for separate chemical
stores,or for the protectionfroma particular process,e.g. the dosingof chlorine
into a product washing system. The requirement for segregation and
compartmentationof specificheatprocesses, e.g. ovensand fryers, or fire
hazards suchas bulkstorageof oils and fats,has longbeenrecognised in the
foodindustry,and these areas are segregatedwithincombustiblematerials.
Becauseof firesin chilledfoodfactories, throughthe use of falseceilings,
giving rise to largeopenspaces aboveprocessingareas that allowed the rapid
(andunseen) spread of fires,compartmentationof this roofspaceis strongly
recommended. In addition it maybe necessaryto segregateparticularlynoisy
154 Handbookof hygiene controlin the foodindustry