Here at Holchem, allergen management is a key part of our work with our customers.  We advise on allergen management as part of a complete hygiene solution, from the supply of cleaning chemicals and tools to the provision of post-hygiene analytical test kits, including undertaking training courses for hygiene operatives, supervisors and managers

Across food and beverage processing the practical management of allergens is high on the agenda and our teams visit and advise our customers on a daily basis to ensure their plans are working and are as up to date as possible.  Controlling allergens comes under four areas:

1. Stop them entering the factory - this can be achieved through a number of procedures: defining prohibited site allergens, using approved and trusted raw material suppliers, and ensuring that all new product development is free from non-essential allergens.
2. Segregate products and ingredients – to ensure that this is implemented clear and correct labelling of all products and ingredients is key.  This should be accompanied by dedicated storage areas for each allergen, packaging and label control, minimising the movement of ingredients around the site and having a robust allergen spillage plan.
3. Removal of allergens from surfaces – a number of key points should be adhered to: a validated cleaning process, the use of colour coded PPE, dedicated cleaning equipment, thorough post-clean inspection and appropriate cleaning verification by allergen detection kits.  Staff training to ensure understanding and implementation all the points is also key.
4. Avoid spreading allergens around the site - to successfully achieve this a ‘use allergens last in production’ plan should be implemented as well as dedicated production utensils, defined managed airflow and dust extraction and dedicated waste handling.

We also welcomed the recent launch of a guide by Anaphylaxis Campaign and fully support its new guide to Managing Allergens in the Workplace. It’s a worthwhile read for all employers to ensure they are meeting guidelines and their duty of care to staff. 

Read the guide here