What steps can you take to ensure allergen information on food labels is accurate?

Adherence to diverse allergen labeling regulations is crucial for global food industry players. The EU's detailed approach emphasizes clarity in font and color, reflecting a stringent commitment to consumer safety. Conversely, the U.S. prioritizes common names and allows flexibility in presentation. Navigating these variations demands meticulous awareness and compliance to meet the unique standards of each market, ensuring consumer trust and safety worldwide.

1. Allergen Education: Educate the team on allergens, emphasizing health risks and providing a list specific to the country. Stress the need to manage and handle each allergen separately to avoid cross-contamination. 2. Ensure validated allergen management procedures are in place and implemented. 3. Regularly review product formulas for allergens. 4. Confirm allergens are properly labeled; ensure trained staff reviews labels for each production run. 5.For exports, be aware of allergens in destination countries and reflect this on labels. 6.Thoroughly review supplier information, including product lists, allergen management programs, and relevant documentation. 7. Take measures to prevent the introduction of new allergens at the facility.

Allergen risk assessment of a particular food product followed by strict label review is essential for ensuring Allergen details on labels. Allergen regulations and food labelling regulations of the respective countries are utmost important to consider when doing Allergen labelling. Finally Allergen product validations can be used to verify the risk associated with the product.

Best way is also to educate our down the line team member’s who actually are cooking the meals Through training and awareness programs frequently

Some critical information on labels to ensure controls over allergen cross contamination: 1. List of ingredients, highlighting the allergens of major 14 involved in processing, supply chain, agriculture, same plant/same line etc. 2. Supply chain allergen control systems and certifications in operations to manage allergen cross contamination 3. Final product test results

In my experience ingredients labelling and label reviews are critical to ensure the safety of a given product. The safety of the ingredients within that product, and the safety of the product when used as intended by the consumer. There need to be complete transperancy to the consumer of absence/presence of any potential, harmful ingredients. The ptimary label on product surve as a signifecant componant of the product identification and branding and neccessary to be reviewed because It help increase a brand's visibility, help consumers diferentiate a product from other similar ones, and helps create brand trust with consumers.

I believe Supplier assessment and Development along with periodic engagement is very critical to assess allergen risks from ingredients. Supplier training programs on this targeted aspect are also essential. Changes at supplier end or thier suppliers may bring new risks so an effective allergen management at your supplier end is fundamental to ensure consistent allergen management at your end.

Two points to be considered here 1. excessive processing may also alter the ingredient behaviour. 2. combining two or more ingredients together may also alter the behaviour of the mixed lot. Some times mixing sequence may matter a lot in the ultimate quality of the product.

In my experience of handling one of most complex food process operations as an Food Safety manager. Allergen management is significant step in food Safety. Knowing the risk coming from the ingredients, processing aid and packing materials are really important. Level of the risk can be assessed through understanding about supplier process, shared line at supplier end and level/quantity of allergen proteins present in the materials. Basically supplier should self declare this information and it can be verified during the supplier audits.

Allergen information should be noted on the raw materials spec and which can be reviewed annually or request the supplier to notify you if there are any changes made to the product. It is important to go through the ingredients declaration of the raw material, this will allow you to identify present allergens and their impact on the final product and production area. Present allergens should also be declared on the final product label or packaging. However if SO2 is below 10ppm in the final product then there won't be a need to declare it as an allergen.

GMP, Training and material handling are the only key to prevent cross contamination . Along with this , Allergen matrix has to be reviewed timely.

In addition to knowing the regulations and technical guidances and applying them. Knowing each of the ingredients and cross checking throughly the technical ingredient/raw specifications for allergens identification. Actively carrying out a detailed and robust risk assessment to both identify and mitigate any risk of cross contamination on the production line, production site, and finished product. Conforming to and applying industry and/or trading best practice standards, attestations, certs. Moreover, conducting all relevant laboratory testing to validate absence/low/no/free from different allergens in the finished product is equally important. As you know depending of the country there may be different allergens thresholds

Preventing cross contamination can be integrated at the design level in Greenfield facilities, by having various sections for handling and storing various allergens and by designing material flows in a manner that negates cross contamination at any stage. In case of brown field facilities, contamination controls will require a hybrid model of engineering + administrative efforts including color coded schemes for dispensing and handling tools for each allergen, appropriate dust extraction system in dispensing and weighing booths, and appropriate training of allergen handlers.

Very important is to have an allergens matrix and understand the type of cleaning as you are moving to one SKU to other. Allergens cleaning validation is crucial, using fast methods in Operations. Color coding for cleaning and maintenance tools. And nevertheless try to have a resonable number of Allergens per lines/area to allowd your consumers to buy and eat your products.

As a food safety and quality professionals it's important to influence cross-functional teams. Maintenance and production specifically because that is where issues of cross contact of allergens happens. It's more than just telling teams the regulation and requirements but also making sure teams understand the impact of cross contact to customers, the business and job security

Allergen information should be visible and clear on packaging material. All allergens should be listed and Alibi statement should also be noted, incase the product is produced in the factory that uses other allergens however do not form part of the ingredients declaration. Approval of the labels or packaging should be done by a training and competent person to ensure that no allergens are excluded or missed during print out of the label. Meaning the label should be reviewed several times prior to approval. The label should be approved by both parties:- the supplier and customer.

Keeping clear ingredient statements and allergen declarations is key. Customers with allergies will be looking for the words they recognize, and having shorter and clear statements will make it easier for them to identify.

There are population out there who can’t read or see, so allergens listed in braille would be helpful. Also on food manufacturing websites list of all ingredients in different languages would help people who travel to different countries/locations.

Maintain clear, consistent, and easily accessible allergen information on your product labels. Utilize plain language, avoiding technical terms or abbreviations that could confuse consumers. Adopt consistent formats and placements for allergen information across your product range. Employ visual cues like bold text, capital letters, or icons to emphasize allergens in ingredients lists, placing them near the product name or barcode. Refrain from using vague statements like "may contain" unless supported by a thorough risk assessment.

Accuracy on labels, is crucial. We are now observing increasing measures to prevent misleading customers when it comes to labelling &claims of all such allergens. For instance, as detailed in the latest FSA PAL technical guidance, it is advised not to state both claims such as "dairy free" of such allergens (milk i.e.) on same labels carrying a "may contain millk" statement as well. Either a product is absent or it is not. If after conducting all the necessary robust mitigations there is still a risk of cross contaminations with same allergen, same free from claim should be avoided. This because, packaging could suggest a safety risk to consumers who suffer from the relevant allergen due to innacurate potentially misleading and confusing

In my experience although formula change does happen, it is imperative that developers do not cross the line of risking an allergen even due to supplier change in the product. Brands, nowadays even private label, is really strong and any child or mom after trusting the brand will not read every single time the package… they will trust it… and we as professionals cannot fail that commitment as is integral part of our food safety commitment.

Changes are critical a lot of mistakes happen with changes and most changes happen via email. Email is the worst way to manage changes. An established system outside of emails needs to be developed that has owners and approvers. Too many approvers can be a problem. Limit the approval process to a select few SMEs Once the approval process is established a second layer of communication needs to be established to ensure the change is communicated all the way down to the manufacturing floor. A verification process needs to be established once the change has been made. Lastly every year or 6 months depending on the rate of changes a validation process is also important to ensure the method being used to make changes is working effectively

This is a critical part of your HACCP, if anything changes you must take a risk based approach to managing it. Ensure your recipe control system prevents unauthorised changes to formulations. Ensure you are updated on suppliers changes. Keep Control!

It’s very important to ensure the customer understands the product. Case studies 1. Very less population and severe is gluten intolerant, especially in the bakery and confectionery processing when some one buys the gluten free they should not just go away with gluten free logo but should go through ingredients 2. Fortifications - when someone is on calcium diet they should know about the iron contents in foods coz they can’t be mixed up So every customer should go through ingredients when they are allergic to some foods or when they are on specific diets and also manufacturer or marketer should label a caution about production lines and ingredients

The allergen content in a product has the potential to change if there is a change in recipe, a change in supplier or a material substitution. These changes must be communicated well so that the allergen list label on the packaging is always updated. One alternative way is to utilize a digital system. Create a digital platform that accommodates recipe changes by the RnD team or supplier changes by the Procurement team. Connect the platform with the label printing system in the production area. With this system, any changes can be immediately communicated in real time and the allergen label list is always updated. Record every change activity in the system, so that historical changes to the allergen list are recorded properly.

First, it's important to establish robust procedures for sourcing and verifying ingredient information from suppliers. Conduct thorough assessments of ingredient specifications and allergen declarations to guarantee accuracy. Additionally, invest in comprehensive staff training on allergen management and label accuracy to ensure everyone involved understands the significance of precise allergen information. Implement stringent quality control measures throughout the production process to minimize the risk of cross-contamination and ensure accurate labeling. Lastly, consider seeking input from allergen consultants to validate and enhance your allergen management processes, reflecting your dedication to accuracy and consumer safety.

To get accurate allergen info from food labels: 1. Check ingredient list 2. Read allergen warning statement 3. Look for certification symbols (e.g. GFCO, FALCPA) 4. Check label's allergen section 5. Be aware of hidden allergens 6. Verify with manufacturer 7. Stay updated on labeling regulations 8. Use reliable translation tools 9. Consult a healthcare professional 10. Double-check labels

To enhance accuracy in allergen information on food labels, rigorous supplier verification is crucial. Implementing advanced testing methods and ensuring clear communication within the supply chain will minimize errors. Regular audits, supported by technology like blockchain, can instill transparency. Collaborating with allergen experts for continuous education and refining labeling regulations fosters a safer food environment. Consumer awareness campaigns also play a pivotal role, encouraging vigilance and promoting informed choices.

Plus to the above, it's very important to review all of the above steps periodically to ensure its effectiveness and reliability. Also, review the system with every change related to raw materials, processes, machinery and end products.

In many system there is too much emphasis on upstream and technical part of allergem management system where all above tasks are taken care well, but mislabling still happens dye to insufficient controls at diwnstream of allergen management i.e once correct information flows from technical to non technocal division. Unfortunately mostly artwork change tasks are assiged to newly hired management trainees with little or no understanding of label elements and their criticality. More over hiw this latest update is shared with third party agencies for update is also crucial. And lastly how third party agencies update their records and ensure all older versions are made absolute with no chance of getting shuffled with latest label update.