Food allergen management

Allergen management involves evaluation of the potential for cross-contamination at every step of the food production process - from raw materials sourcing to delivery of final product to the consumer. Allergen management controls may include, but are not restricted to:

• Supplier questionnaires to check the allergenic status of ingredients
• Physical segregation within the production area
• Scheduling of production runs (including appropriate cleaning between runs)
• Checking that products have the correct packaging and allergen labelling

For advice on allergen management including risk assessment, HACCP, auditing, formulation of allergen policy, practical allergen control (e.g. scheduling), cleaning to remove food allergens, factory design and validation of cleaning to remove food allergens, please contact support@campdenbri.co.uk