How do you ensure allergen-free food products?

1 Identify allergens

The first step is to identify all the allergens that are used or handled in your facility, and to label them clearly and accurately. You should also review the labels and specifications of your raw materials, ingredients, and packaging materials to verify their allergen status and potential sources of cross-contact. You should keep a list of all the allergens that are present or may be present in your products, and update it regularly.

2 Segregate allergens

The second step is to segregate allergens from non-allergens as much as possible, and to avoid cross-contact between them. You should designate separate areas, equipment, utensils, containers, and personnel for handling allergens and non-allergens, and clean them thoroughly before and after use. You should also store allergens and non-allergens separately, and use color-coded or marked labels, signs, or tags to indicate their allergen status.

3 Implement allergen control

The third step is to implement allergen control measures throughout your production process, from receiving to shipping. You should establish and follow written procedures and policies for allergen management, such as allergen testing, verification, validation, monitoring, auditing, and documentation. You should also train your staff on how to handle allergens safely and correctly, and how to report and correct any deviations or incidents.

4 Communicate allergen information

The fourth step is to communicate allergen information to your customers, consumers, and regulators. You should declare all the allergens that are present or may be present in your products on your labels, packaging, and marketing materials, and follow the relevant regulations and standards for allergen labeling in your target markets. You should also provide accurate and up-to-date allergen information to your customers, suppliers, distributors, and retailers, and respond to any inquiries or complaints promptly and professionally.

5 Review and improve allergen management

The fifth step is to review and improve your allergen management system regularly, and to seek feedback and suggestions from your stakeholders. You should evaluate the effectiveness and efficiency of your allergen control measures, and identify any gaps or opportunities for improvement. You should also monitor the changes and trends in the allergen landscape, such as new or emerging allergens, consumer preferences, scientific research, and regulatory requirements.

6 Seek external certification

The sixth step is to seek external certification or recognition for your allergen-free food products, if applicable and desired. There are various organizations and programs that offer allergen-free certification or endorsement, such as the Gluten-Free Certification Organization (GFCO), the Allergen Control Group (ACG), the Food Allergy Research and Resource Program (FARRP), and the Allergen Bureau. These certifications or endorsements can help you demonstrate your commitment and credibility to allergen management, and increase your marketability and competitiveness.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?