Gestión de alérgenos

Real knowledge about allergen management is very often the first factor which lacking with QA or Food Safety professionals. There are various systems (e.g. LEDA and VITAL 2.0) in use, and the legal framework differs between the geographical regions when it comes to the list of (mandatory) allergens to be declared. Managing the daily practices is even more difficult: how do you exactly prevent cross-contamination, what are the best ways to manage allergens effectively? One thing we know for sure: one of the main sources of undeclared allergens in food products are issues with allergens in the raw materials being used. Do you have sufficient insight in your supplier’s processes to establish the real risk of potentially undeclared allergens in your raw materials? It’s all these above issues that make allergen management to a difficult area for a lot of QA managers throughout the world in all types of food industry,

What is the lowest level of impact that undeclared allergens or cross-contamination have for most food producers? If the undeclared allergens end up in finished goods at your customer’s company, this will represent a serious issue which needs to be handled differently and with care, otherwise it might result in a full-blown product recall. Did you know there are a lot of changes in legislation? Do you know what recently changed?

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With recent changes in international legislation (e.g. in the USA, Canada and China) it is nowadays a criminal offence to produce and sell unsafe products into the food chain. This of course includes undeclared allergens. So the effect of issues in allergen management might be you going to jail. In the USA there are already several examples of people being put to prison for food safety issues that caused people to die. Sentences up to 25 years are no exception for those involved that did neglect to properly manage the risks towards food safety in their day-to-day running of their business.

Raw materials are always the starting point for a good allergen management approach. First of all you need the know what the risks are involved in the raw materials you use. A good starting point is the website of the INFORMALL project, run from the University of Manchester: http://research.bmh.manchester.ac.uk/informall/allergenic-foods/ . This way you can make sure you factor in the right risks when it comes to raw materials. When handling goods, aspects of segregation are important factors to manage allergens: physical segregation of good during the production process, but also the use of separate utensils (e.g. separate scoops to dose minor materials) and sometimes even separate production lines for allergen-free products are required. A good way of supporting the principle of segregation is to use colour coding for utensils, production lines and even for storage areas of products of different allergen classes. Finally, if you still are confronted with issues in allergen management, the best resource to tap into is the Food Allergen Research & Resource Program (FARRP) of the University of Nebraska: http://farrp.unl.edu/ . This group has all the expert knowledge you might need and can also perform independent (and confidential) ELISA testing for the presence of allergens in food stuff. This might be a valuable resource for you in the case you need to manage a potential (recall) issue involving allergens.

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Formación sobre la gestión de alérgenos

Todas las directrices de la GFSI exigen que las personas reciban formación. Por ello, todos impartimos muchas formaciones sobre nuestros PCC y PRL. Después de la formación, las personas entienden el significado de su PCC y PRL y cómo actuar. Sin embargo, centrarse sólo en los PCC y los PRL no va a resolver los problemas que tenemos con la gestión de los alérgenos. Además, a menudo después de seguir una formación se aprende mucho sobre el PORQUÉ es tan importante que se actúe. Por otro lado, la mayoría de los cursos no le proporcionan la información de CÓMO implementar y mejorar su sistema. Y esa es exactamente la diferencia de todos los cursos de Food Safety Experts y todos los demás cursos que pueda encontrar. Nosotros, en Food Safety Experts, nos centramos en el CÓMO. Esto le dará muchas herramientas para implementar y mejorar su situación.

Echa un vistazo a nuestra lección de vídeo por sólo $ 14. Usted tendrá un año de acceso a la lección de vídeo. Esto le dará el tiempo necesario para poner en práctica lo que ha aprendido. Puede ver la lección en vídeo tantas veces como quiera. Además, recibirá un certificado de que ha seguido una formación sobre la gestión de alérgenos. Para más información: Lo imprescindible para una gestión eficaz de los alérgenos

<p> <img src="allergens.jpg" alt="Nuts allergens"> Must Haves For Effective Allergen Management ... </p>

Programa de maestría QFS

En Food Safety Experts tenemos nuestro Programa de Maestría QFS. Este Programa contiene 24 módulos con diferentes temas relacionados con la seguridad alimentaria. Y el Manejo de Alérgenos es uno de los módulos. En este módulo usted recibirá ± 2.5 horas de lecciones en video sobre CÓMO MEJORAR EFECTIVAMENTE SU SISTEMA DE GESTIÓN DE ALÉRGENOS y ± 10 descargas que puede implementar en su organización.

Este Programa le dará un gran impulso como profesional y para su empresa. Para más información, visite nuestra página web QFS Mastery Program.