Simple Power Point Presentation for food handlers. Very basic information regarding Allergen Control for entry level employees.

1. Buttercup Bakery
Adapted from http://www.fskntraining.org

2. All staff are to complete this training BEFORE their FIRST shift.
This forms part of Level 1 Training - INDUCTION

3.  GFSI Basic Level
 The organization shall ensure there are
adequate control measures in place to
prevent cross contamination of allergens. All
ingredients known to cause food allergies in
the product shall be clearly identified and
communicated to the customer.

4.  The importance of allergens
 The handling and control of allergens

5.  A food allergy is a reproducible adverse reaction
to a particular food that involves the immune
system. Nearly all allergens are proteins.
 A food allergen is defined as a form of food
intolerance associated with a hypersensitive
immune response mediated reaction in which
antibodies are formed.
 A food intolerance is defined as a reproducible
reaction to a food which occurs without a
hypersensitive immune response.

6.  Allergen lists differ from region to region.
 On a global basis approximately 1 – 2% of adults
and 5 – 8% of children suffer from food allergy.
 Death and serious health problems can result
from allergic reactions.
 In some cases 1mg can trigger a reaction and
even death (1 mg is 1000 times smaller than 1g)
 Approximately 100 deaths due to peanut allergy
in 2006.

7.  Respiratory reaction e.g.
asthma
 Gastrointestinal reaction
e.g. vomiting, diarrhea
 Skin reaction e.g.
dermatitis
 Anaphylactic shock –
drop in blood pressure,
severe constriction of
airways, multiple organ
failure and death

9.  SANS 10049; R146
 Allergen Risk Analysis required
 Which allergens are used in this facility
 Which raw materials are they found in?
 Do the suppliers control allergens in their own facilities?
 Allergen Risk must be managed
 Where and how are they stored?
 Where and how are they processed? What equipment is used? Is it
shared?
 Do the cleaning SOP’s take into account allergens (in all areas, e.g.
receiving, storage, processing, packaging)?
 Are employees aware of the risk?
 Allergen Risk must be communicated
 To staff
 To consumers (via label)
 Allergen Risk must be reviewed
 Internal Audits

10.  Wheat
 Gluten
 Egg
 Milk
 Sesame Seeds
 Soya
 Tree nuts (pecan nuts)
 Peanuts
 Celery
 Fish & Seafood

11. Packaging People
Allergen
Management
Cleaning
Raw Materials
& Supply Chain
Manufacturing
Premises,
Equipment &
Processes

12.  Staff awareness by product identification and
recipe control
 Hand washing
 Clothing
 Rework control
 Waste control
 Use of utensils
 Control of food consumption
 Peanut butter sandwiches, fish etc

13.  Known status of ingredients from suppliers
i.e. possible cross contamination
 Ingredient Specifications
 Clear labeling & identification
 Transported responsibly
 Good packaging integrity
 Stored correctly (separately, tightly sealed
containers)

14.  Correct packaging control
 Packaging line change – correct cleaning
after packing product containing allergens
 Products with and without allergens kept
separate – not packed on the same table
 Applying correct label – problems with
“mislabeling” e.g. using label for plain
hamburger on seeded hamburgers…

15.  Effective cleaning to reduce the risk of cross
contamination
 Dedicated cleaning equipment
 Cleaning schedules
 Cleaning of spillages
 Dismantling of equipment

16.  Different parts of the factory
 Physical barriers
 Dedicated equipment
 Minimize movement of materials
 Scheduling of production runs with
appropriate cleaning between production
runs
 Control of rework