Allergies, Allergens and Food Handlers

1. Welcome Allergies, Allergens and Food Handlers

2. Types of Allergies

3. Types of Allergies

4. Adverse Food Reaction An adverse reaction is any abnormal reaction to a food or food components and other ingredients, whether caused by an allergic or non allergic reaction. Allergy Intolerances

5. What is a Food Allergy? A Food Allergy (Food Hypersensitivity) has its basis in an immunologic response after food consumption.

6. What is an Allergen? • Food allergens, are substances that initiate chemical change in the body producing the symptoms of an allergic reaction. • Allergens are generally a problem of absorption through the alimentary mucosa into the circulatory system. Allergens may also enter the circulatory system through the nasal passage (respiratory mucosa) and through the skin (percutaneous absorption which is rare).

7. What is Anaphylaxis? Anaphylaxis is a severe allergic reaction that can sometimes be fatal. It occurs after exposure to an antigen (allergen) to which a person was previously sensitized.

8. Anaphylaxis

9. What is a Food Intolerance • Adverse reaction to food that does not involve the immune system. Food Additives Celiac’s Disease Lactose Intolerance Toxins

10. Intolerances • The body can usually tolerate small amounts of the offending food • Intolerances are not immune reactions • Intolerances are more common than food allergies • Some causes • Lack of a digestive enzyme - Milk • Contaminants – naturally toxic foods (Rhubarb), decayed fish, some mushrooms • Food Additives - sulphites, MSG • Psychological

11. Common Food Allergies Scandinavia – Fish Japan – Rice & Soy North America – Peanuts & Tree Nuts

12. Shortness of breath Tingling lips Flushing Nasal obstruction Dizziness Total respiratory failure Drop in Blood Pressure Hives Wheezing Diarrhea Itchy skin Weakness Shock Loss of consciousness Itchy eyes Vomiting Restricted Throat Symptoms

13. Allergy Beware • Video Presentation • Lets watch and see what people have to deal with and hear from companies which are concerned • Allergy Beware – GPMC & AAAC • Then we will break

14. Welcome Back! • What is the responsibility of a food company in Allergen Management? • What is the responsibility of the Food handler in Allergen Management? • What is the consumers responsibility in Allergen Management? Welcome Back Allergies, Allergens & Food Handlers

15. Peanuts Tree Nuts Sesame Seeds Eggs Soybeans Milk Various grains and flours Fish Shellfish Sulphites (10 ppm) Foods Responsible for Allergic and Adverse Reactions

16. Responsibility of a Food Company in Allergen Management? • Provide safe, wholesome food to the marketplace. • Provide proper information with the product to allow the consumer to make an informed choice.

17. Provide Safe, Wholesome Food to the Marketplace. • Allergen policy and program • Risk Assessment • Formulation Control • Ingredient Management • Process Controls • Packaging Management • Label Control • Employee Training

18. Expectation of program Training Restriction of non approved ingredients Marketing program Hygienic practices Production environment Responsibilities Consequences Be aware of employees with food allergies Have a response program in place Provide Safe, Wholesome Food to the Marketplace. • Allergen policy and program W5 & How

19. Provide Safe, Wholesome Food to the Marketplace. • Policy, GMP, SOP, Monitoring, Deviation Procedure and Verification must state • Who • What • When • Where • Why • How W5 & How

20. Provide Safe, Wholesome Food to the Marketplace. Risk Assessment • Likelihood of occurrence • Severity of Reaction

21. Provide Safe, Wholesome Food to the Marketplace. • Formulation Control • No unapproved changes to formulation • Use only most recent approved formula • Follow SOP for scaling and use

22. Provide Safe, Wholesome Food to the Marketplace. Ingredient Management • Purchase only from approved suppliers • Purchase and use only approved ingredients • Store to prevent damage and cross contamination

23. Provide Safe, Wholesome Food to the Marketplace. Process Controls • Sequencing Products • Scaling (Scoop & Bins) • Shielded lines • Rework • Label control • Cleaning of equipment

24. Provide Safe, Wholesome Food to the Marketplace • Packaging Management • Purchase only from approved suppliers • Purchase and use only approved packaging • Store to prevent damage and cross contamination • Discard obsolete packaging

25. Provide Safe, Wholesome Food to the Marketplace Label Control • Check label name and ingredient list against formulation. • If generating labels verify informationin computer is accurate and labelsprint clearly. • Check labels for warnings. • Check instructions for use.

26. Provide Safe, Wholesome Food to the Marketplace Employee Training • Train toapproved GMPs & SOPs • Hygiene Training • HACCP Training

27. Provide Proper Information with the Product Label • Ingredient list • Instructions for use • Warnings • Information • Contact

28. Provide Proper Information with the Product

29. Provide Proper Information with the Product

30. Provide Proper Information with the Product • Accurate labelling is required by legislation and controlled by guidelines and inspection. • Label misrepresentation is fraud • Knowingly selling a product with an undeclared allergen can be interpreted as a criminal offense in case of illness or fraud.

31. Responsibilities of the Food Handler • Advise of formulation or process inefficiencies • Use only approved ingredients • Do not make decisions which can affect food integrity or safety unless empowered and trained to do so • Use product rework only in the product for which it was originally produced • Understand your responsibilities • Understand and do the job as trained

32. Responsibilities of the Food Handler • Prepare foods which contain known allergens after all other products have been produced, follow sequence as directed. • Avoid cross-contamination • Wash hands thoroughly after handling known allergens • Wash hands thoroughly after eating

33. Responsibilities of the Food Handler • Keep aprons and clothing free of allergens • Follow a very thorough sanitation program to prevent cross-contamination. • Keep dust down • Keep all ingredients closed when not in use • Use only specified equipment and utensils

34. Consumers Responsibility • Avoid products which may contain allergens. • Report and non conformities in labelling • Educate family and a Consumers Responsibility dvise associates of concerns • Be aware of pitfalls • Make educated decisions based on reliable information

35. Consumers Responsibility

36. Consumers Responsibility

37. Remember • Don’t assume all people can eat all foods • Do your job as trained • Do not make decisions for the consumer • Do no cross contaminate • Properly label all foods

38. Be Concerned Be Allergy Aware.

39. Be Concerned Thank You!