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Food Allergies

This document discusses food allergies, including what they are, common symptoms, prevalence, and predominant allergens. It also outlines why food allergies are important for the food industry to consider and identifies potential risk areas in research and development, engineering, raw materials, production scheduling, labeling, packaging, rework, cleaning, and training.

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jacky786
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131 views

Food Allergies

This document discusses food allergies, including what they are, common symptoms, prevalence, and predominant allergens. It also outlines why food allergies are important for the food industry to consider and identifies potential risk areas in research and development, engineering, raw materials, production scheduling, labeling, packaging, rework, cleaning, and training.

Uploaded by

jacky786
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Food Allergies

What is a food allergy?


An immune reaction that occurs after eating a
certain food
Also known as a food hypersensitivity
Autoimmune disease
Elicits an abnormal immune response to a harmless food
substance
Antibodies are released to fight the allergen
Allergen is usually a protein
Symptoms
• Allergy symptoms can occur seconds to
hours after ingestion of the allergen
• Most common symptoms:
– swelling, sneezing, nausea, GI distress

Gastrointestinal
Skin Respiratory Tract
Tract
• Itching or tightness
• Swelling of lips, of throat • Abdominal pain
tongue & face • Shortness of breath • Nausea
• Itchy eyes • Dry or raspy cough • Vomiting
• Hives • Runny nose • diarrhea
• Rash • wheezing
Foods most commonly
associated with allergic
reactions
Frequently allergenic foods
Most common food Most common food
allergies in young allergies in older
children: children & adults
 Milk (casein, whey)  Fish
 Eggs  Shellfish
 Wheat (gluten)  Peanuts
 Soy  Tree nuts
 Peanuts
 Tree nuts
 Shellfish
Major Food Allergens
Prevalence
• 6-8% of children under 3yrs and 2% of
adults have at least one food allergy
• Many infants outgrow their food allergy
• Especially true if the food allergy occurs
before the age of 3 yrs
• Some food allergies (eg. peanuts) are more
likely to persist than others (eg. milk, eggs)
Predominant Food Allergens

Children Adults
Peanut Peanuts
Tree nuts Tree nuts
Soy Crustacea
(shrimp, crab, lobster)
Milk
Fish
Eggs
Sesame
Wheat
Why is Food Allergy important to the
Food Industry?
Food allergies are increasing in prevalence, are
potentially life-threatening and there is no cure
Successful management is through avoidance
of the food
 Consumers lives are at risk from eating formulated
foods (hidden ingredients)
Awareness, Education & Communication can
prevent deaths & improve quality of life of food allergic
consumers
Proportion of recalls by allergen type
Where do risks occur?
Research and Development
Engineering and System Design
Raw Materials
Production Scheduling
Labeling and Packaging
Rework
Cleaning
Human Error
Research & Development
 Minimise use of allergenic ingredients
 Design formula to add allergenic ingredients at end of
process
 Recommend accessible/cleanable equipment for new
product design
 Allow for adequate sanitation when testing on production
lines
 Ensure allergens will be readily identifiable on finished
product labels
Engineering & System Design
 Design access for cleanouts and inspection
 Isolate allergen addition points
 Dedicate rework systems
 Eliminate cross over and poor product containment points
 Dedicate production systems and/or install parallel
modules for units not cleanable
Raw Materials
 Assess allergens in all raw materials
 Audit suppliers & co-packers, and help develop their
awareness
 Always ask the allergen question
 Be vigilant in changes to ingredient specs
 Review possible sources of contamination from other raw
materials eg. recycled/reused containers
Production Scheduling
 Dedicate production systems
 Longer run times/minimise change-overs
 Produce „Allergen‟ containing products at end of
production sequence
 Where possible, control each allergen separately from
other allergens
 Allow for thorough clean out time between runs
 Confirm correct packaging available
Labelling & Packaging
 Ensure label reflects current formula
 Review label accuracy when:
- an ingredient change/substitution is made
- accelerating the intro of an “improved” formula
 Appropriately manage excess packaging
inventory/write offs
 Ensure no mixed cartons
- supplier capability
- scanners at printer and in your plant
Rework
 Clearly label all rework
 Ensure refeed systems can be cleaned
 Post instructions on the use of rework along with other
operator instructions
 Promptly report any misuse of rework
 Audit rework periodically to ensure proper identification
and use
 Dedicate refeed/regrind systems
Cleaning practices
 Allow for adequate cleanout between runs
 Disassemble and manually clean equipment that cannot
be cleaned thoroughly in place
 Properly clean accessory tools or equipment (ie. scoops,
bins, hoppers, etc)
 Dedicate equipment that is difficult to clean
 Use alternative cleaning measures where wet wash is not
viable eg. sugar or salt flush
Training & Communication
Training manuals
Policies and procedures
Certification
Plant communications
Videos

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