Risk management is about eliminating or reducing the risk of unintentional presence of allergens including cross-contact and of wrong labelling. Allergens need to be managed from the very beginning with product design all way through the production process to the finished product. The following are important areas to consider in risk management of food allergens:
- Employee training and supervision
- Product design and formulation
- Supply chain of raw materials
- Manufacturing premises, equipment and processes
- Packaging and labelling
The checklist may help you as a food producer to evalutate your procedures for allergen control and to improve them.