Food Allergen Management in Food Industry

SEMINAR FOODREVIEW INDONESIA
Understanding & managing Allergen in Food Industries

26th September 2013
International IPB Convention Center Bogor
Allergen Management in
Food Industry
Indrawati I. Tanurdjaja
PT Nestlé Indonesia Sept 2013
1
Nomenclature for Allergic and
Alergic like reactions
Source:
WHO - INFOSAN Information Note No.3/2006 Food Allergies (9 June 2006)
2
Food Allergens
 More than 170 foods have been documented as causing

food allergies.
 But more than 90% of severe reactions are due to a small

group of eight foods or food groups, sometimes referred to
as “the big eight” or major allergenic foods.
 These foods or food groups are milk, eggs, fish, crustacea,

peanuts, soybeans, tree nuts and cereals containing
gluten.
Source:
Nestlé Internal Guideline
3
Major Allergenic Foods and products thereof
1. Peanuts
2. (Tree) nuts
3. Milk (incl. lactose)
4. Eggs
5. Soya
6. Fish
7. Crustaceans
8. Mollusks
Source: Nestlé internal guideline 4 Indrawati I. Tanurdjaja

(cont.)
9. Cereals containing gluten (i.e. wheat,
rye, barley, oats, spelt, kamut or their
hybridized strains)
10. Lupin
11. Sulphur dioxide and sulphites at
concentrations of more than 10 mg/kg or
10 mg/liter expressed as SO2 in the
product ready-for-consumption

(cont.)
12. Sesame
13. Celery
14. Mustard

Food Allergen management
Important
 The clinical symptoms of food allergies:*
Mild discomfort to severe
Life-threatening
 The sensitive individuals react to as little as miligrams

a drop of milk
traces of fish in frying oil
Source:
* WHO - INFOSAN Information Note No. 3/2006 Food Allergies (9 June 2006)
7
Important
 The prevalence of food allergies estimated:*
Adults 1-3% (50-150 Millions)** and
Children 4-6% (70-110Million)* *
 Food allergy is one of important problem in children and

its prevalence is increasing.***
In RSCM clinic found from 42 atopic dermatitis patients in 2012, most of
them were sensitized by white egg (31%), cows milk (21.4%), chicken(23.8%),
yolk egg (21.4%), nuts (21.4%) and wheat (21.4%).***
Source:
* WHO - INFOSAN Information Note No. 3/2006 Food Allergies (9 June 2006)
**UN Department of economics and social affairs - Population Division (June 2013)
*** Http://Apallergy.org - The Mangement of Food Allergy in Indonesia
by Zakludin Munasir and Dina Muktiarti - Asia Pacific Allergy
8
Responsibilities
in Allergen Management
 There is no cure yet for food allergies, hypersensitivities and
intolerances; prevention must therefore be based on
avoidance of the specific food.
 It is the combined responsibility of the consumer and the

food manufacturer.
 As a food manufacturer, we are responsible for labeling

ingredients adequately and accurately.
9 Indrawati I. Tanurdjaja
Allergen management from Farm to Fork
Vendor
management
Allergen
Consumer
management Manufacturing
from farm to process
fork
Warehouse
and distribution
Management
Source: Courtesy of Nestlé Indonesia 10 Indrawati I. Tanurdjaja

Nestlé Standard on Allergen Management
Allergen management is an integral part of Food Safety

Management System aligned with ISO 22000:2005
Food Allergen Management = Other Food Safety Hazards Management
Source: Nestlé Internal guideline 11 Indrawati I. Tanurdjaja
Food Safety Management System:
ISO 22000:2005
 General Requirement
 Documentation requirements
 Management Responsibility
• Management commitment
• Communication
• Emergency preparedness and response etc
 Resource management
 Planning and realization of safe products
• Prerequiste Programs (PRPs)
• Establishing the HACCP plan and etc
 Validation , verification and improvement of FSMS
Full integration of Allergens in HACCP study

Food Allergen Management = Other Food Safety Hazards Management

 Construction, layout buildings & facilities
 Layout premises, workspace, employee facilities
 Supporting activities (like waste, sewage)
 Suitability of equipment
 Management purchased materials
 Prevention cross contamination
 Cleaning and Sanitising
 Personnel hygiene
 Rework
 Warehousing
 Product information, consumer awareness etc
Allergen Control through Prerequisite Programs:

PAS 220:2008
Source: Nestlé Internal guideline 14 Indrawati I. Tanurdjaja
 Nestlé products comply with the allergen labeling
regulations of the selling market
 In all cases, any major allergenic food (as defined above) that
is added to a food product must be declared on the product
label even not included in national or supranational
regulations
 Providing safe foods with informative labels for food allergic

consumers, i.e. accurate ingredient list and potential cross-
contact information, and minimise precautionary labeling.
. Nestlé internal guideline

Source: 15 Indrawati I. Tanurdjaja
Allergen Management Packaging material and labelling
 The labelling process and label management process must be
clearly defined.
 Application a correct, clearly legible and visible ingredients
list and/or appropriate declaration of traces of allergens on the
labeling of the food packaging materials
 Any change must be reflected on the label and allergen
warnings must be included were appropriate.
Precautionary labeling of allergenic foods must not replace

allergen control through Good Manufacturing Practices
Key areas for consideration
Source
Food Standard Agency UK - Guidance on Allergen Management and Consumer Information
17
Our goal
18
SEMINAR FOODREVIEW INDONESIA
Understanding & managing Allergen in Food Industries
26th September 2013
International IPB Convention Center Bogor
THANK YOU
19

Food Allergen Management in Food Industry

Caricato da

Informazioni sul documento

Descrizione originale:

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

Food Allergen Management in Food Industry

Caricato da

Copyright:

Formati disponibili

SEMINAR FOODREVIEW INDONESIA

Understanding & managing Allergen in Food Industries

 More than 170 foods have been documented as causing

 But more than 90% of severe reactions are due to a small

 These foods or food groups are milk, eggs, fish, crustacea,

Source: Nestlé internal guideline 4 Indrawati I. Tanurdjaja

Source: Nestlé internal guideline 5 Indrawati I. Tanurdjaja

Source: Nestlé internal guideline 6 Indrawati I. Tanurdjaja

 The sensitive individuals react to as little as miligrams

 Food allergy is one of important problem in children and

 It is the combined responsibility of the consumer and the

 As a food manufacturer, we are responsible for labeling

Source: Courtesy of Nestlé Indonesia 10 Indrawati I. Tanurdjaja

Allergen management is an integral part of Food Safety

Full integration of Allergens in HACCP study

Source: Nestlé internal guideline 13 Indrawati I. Tanurdjaja

Allergen Control through Prerequisite Programs:

 Providing safe foods with informative labels for food allergic

. Nestlé internal guideline

Precautionary labeling of allergenic foods must not replace

Potrebbero piacerti anche