Allergen discussing mislabeling dangers of cross contamination and examples Training.pptx

Food Safety training on Allergens ,Labeling

1. Allergen Training Prepared for Saugatuck Kitchens

2. Allergen Management 8 major allergen categories Peanuts Soy Milk Eggs Fish Wheat Shellfish (lobster, crab, shrimp) Tree nuts (almonds, walnuts, pecans, cashews, coconut, pine nuts) Sesame

3. Allergen Management Allergens at Saugatuck Kitchens Shellfish Sesame Soy Wheat Milk Tree Nuts (Coconut, Pine Nuts, Pecans, Almond) Eggs

4. Allergen Management Allergen management and control is extremely important. Allergen cross contamination is an automatic audit failure. More importantly, cross contamination can and has had deadly consequences.

5. Allergen Management Allergic reactions have a very rapid onset Symptoms include: Vomiting Diarrhea Hives or rashes Stomach cramps Difficulty Breathing Swelling of the tongue or throat

6. Allergen Management 9 million adults (4%) have a food allergy 6 million infants and children (8%) have a food allergy 200,000 people need emergency treatment for food allergies each year. According to the FDA over 150 die each year from food allergies.

7. Cross Contamination Odwalla chocolate protein monster drink P eople reported severe peanut allergic reactions Drinks contain no peanut products Odwalla is a Coca-Cola company All product recalled Allergen Management

8. Labeling Ben & Jerry’s Chocolate Nougat Crunch Undeclared allergens Processed in a plant that uses peanuts and tree nuts, this warning was not on label Led to a recall of all affected product Allergen Management

9. Labeling Wal Mart pastries Undeclared allergens Milk was listed as sodium caseinate, allergens must be listed using their common name Led to a recall of all affected product Allergen Management

10. Allergen Management Ben & Jerry’s, Wal Mart, Coca-Cola, Hannaford, Whole Foods, Trader Joes, Tyson Chicken, Stouffer’s have all had recent recalls relating to food allergens. Most of these companies require GFSI certifications. GFSI certification does not guarantee allergens will be controlled. Close attention still needs to be paid when handling and storing all allergens. An allergen recall can lead to the end of a company.

11. Allergen Management More important than the monetary consequences are the health risks. Every year over 150 people die from food allergies. Over 300,000 children under the age of 18 need medical treatment for food allergies each year. Teenagers are at the highest risk for fatal food induced anaphylaxis. Would you take the risk if it was your child or family member?

12. Allergen Management There is no cure for food allergies. Childhood allergies to milk, eggs, wheat, and soy generally go away as the child ages. Allergies to peanuts, tree nuts, fish, and shellfish are generally life long and will not go away. Very small amounts of a food allergen can cause a fatal reaction. Most allergic reactions to food occurred in foods that were though to be safe. Cross contamination and mislabeling.

13. Allergen management practices at Saugatuck Kitchens All raw materials that contain allergens are labeled with an ORANGE allergen sticker. The type of allergen is indicated on the ORANGE sticker. Allergens must be stored separate from non-allergens. Allergens must be stored separate from other types of allergens. Store dairy products with other dairy products. Do not store dairy products with wheat products. Allergens cannot be stored above non allergens.

14. Allergen management practices at Saugatuck Kitchens Non-allergen products should be produced before allergen products. After handling an allergen employees must wash their hands and change their gloves before handling any other type of product. If allergens are produced before non-allergens, all equipment and utensils that were used must be cleaned and sanitized.

15. Allergen Management How can allergens be controlled? Allergens need to be segregated from non allergens. There needs to be a designated allergen storage area. Allergen storage containers CANNOT touch non-allergen containers. Allergens need to be labeled as an allergen. Label should include the type of allergen. Allergens should be run on lines dedicated to allergen production, or allergens should be run after non allergen products.

16. Allergen Management Burden of proof is on the manufacturer. If someone claims to have an allergic reaction to a product produced here, Saugatuck Kitchens must prove all allergen control procedures were followed. Cleaning and sanitation procedure must be proven. Proper storage practices must be proven.

17. Allergen Management Once a product is contaminated with an allergen it cannot be removed. The only way to avoid contaminated products is to prevent it from happening in the first place.

18. Allergen Management Raw Materials must not be accepted if they are contaminated. Raw materials must not be accepted if they are open or if packaging is ripped, punctured, etc. Allergens need to be labeled and segregated as soon as they are received.

19. Allergen Management Allergens must be stored below non allergen products. If non allergen products are to be stored on racks that previously stored allergens the racks must be fully cleaned and sanitized. Allergen management begins on the loading dock.