Lesson 2: Ingredient Control
Allergenic Ingredient Control
Eliminate potential for cross-contact and cross-contamination in food production from the moment ingredients arrive:
- Develop a master list of allergenic ingredients used in the facility
- Letters of guarantee from suppliers on the presence or absence of allergenic ingredients
- Accessibility of master list at receiving dock
- Use common names of allergens
- Apply careful handling at receiving to avoid allergen cross-contact
- Identify allergens with icons
Receipt of Incoming Goods
Click on each spot in the picture to learn about the steps that can be taken to promote allergen control from the outset by tracking and controlling incoming ingredients.
Storage of Incoming Goods
Smart storage practices promote allergen control. Select each card for more information.
Allergen Cross-Contact Prevention During Processing
Processing requires segregation of unique allergenic material. Some examples include:
- Weigh powders containing unique allergens in a different area
- Cover totes containing allergen-containing ingredients during transfer
- Control ventilation over lines where protein powders are dumped
- Consider using dedicated tools and equipment
- Proper use of containers that previously held food allergens
Personnel Practices for Allergen Ingredient Control
Select each card for more information
Rework and Product on Quality Assurance (QA) Hold
If a product needs to be reworked or put on hold as a result of Quality Assurance, enact the following:
- Store allergen-containing rework or open product on QA hold properly to avoid cross-contact.
- Clearly mark rework or open QA hold material for the presence of allergens.