Guest Column | March 27, 2015

Top 6 Best Practices For Your Allergen Control Program

food safety

By TraceGains & AIB International

The Food Safety Modernization Act’s (FSMA) Proposed Rule for Preventive Controls for Human Food has two major features – provisions requiring hazard analysis and riskbased preventive controls, and revisions to the existing Current Good Manufacturing Practice (CGMP) requirements found in 21 CFR part 110.

Included within these revisions is the requirement that each covered facility prepare and implement a written food safety plan, which includes a hazard analysis, preventive controls (e.g., process controls, food allergen controls, sanitation controls, and recall plan), monitoring procedures, corrective actions, verification activities, and recordkeeping.

How can you make the most of your Allergen Control Program?
Allergen Control Programs are multifaceted with elements ranging from ingredient supplier verification, storage, scheduling, formula and rework control, sanitation and changeovers, and label verification.

In essence, there are two main goals of an allergen control program, which appear simple on paper, but are very difficult to execute.

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