Allergen Management

Halise Yıldırım
Health and Agricultural Technician
1.''Allergen control procedure'' is the document that explains how to monitor and control the allergens in the establishment and how to prevent cross contamination. 2.''Allergen contamination risk analysis'' is a risk analysis on the control of all allergens in the business, the contamination in the workflow, personnel and material flow. 3. "Allergen list" is a list of allergens found in the business. It should be prepared on the basis of product content. 4.''Allergen control verification form'' is a document created based on data analysis to prove that the allergen control applications applied in the enterprise are successful in terms of product safety. 5. "Supplier allergen control form" is a form prepared for allergen control and declaration for all inputs received from suppliers, the supplier will declare all allergens, including the possibility of cross contamination, for the product or material supplied.
Existing Standards
FSSC 22000, BRCGS Start V1, BRCGS, IFS, BRC, IFS Food V7, BRCGS Food, IFS Food, BRCGS Start, BRC Food, BRC Food V8, BRCGS Food V8, FSSC 22000 Food V5.1, IFS Global Markets Food V2, BRC Start, BRC Start V1, FSSC 22000 Food
Prosedür, Form, Liste, Risk Analizi
Attached Files
1.Allergen Control Procedure.docx
2.Allergen Contamination Risk Assesment.docx
3.Allergen List.docx
4.Allergen Control Verification Form.docx
5.Supplier Allergen Control Form.docx