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Checklist for allergen control in food production

Consumers expect and demand all food handlers to have the knowledge and insight required to supply safe food of high quality. As a food producer you shoul read and Picture from Colourbox.understand relevant nationalguidelines on food allergy . You need to gain insight on what you can do to supply safe food to allergic consumers.

The purpose of this checklist is to help you as a food producer to evaluate your procedures for allergen control and to improve them. The checklist was translated and slightly adapted in June 2008 from an appendix in the Swedish version of "Swedish Food Sector Guidelines for: Management and labelling of food products with reference to Allergy and Intolerance", April 2005.

The list below shows the major allergenic foods and products thereof which require labelling in EU (as of July 2008). Hazard Analysis and Critical Control Point (HACCP) programmes must cover these foods.

Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or their hybridized strains)

Crustaceans

Eggs

Fish

Peanuts

Soybeans

Milk (including lactose)

Nuts (cashews, hazelnuts, macadamia nuts, Brazil nuts, pecan nuts, walnuts, almonds, pistachio nuts, Queensland nuts)

Celery

Mustard

Sesame seeds

Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2

Lupin

Molluscs

 

If you change the allergens in a product or the production proces, you need to re-examine the procedures in the checklist in order to ensure that no mistakes occur.

View Checklist (pdf)