Allergens Awareness

A system is in place to identify allergens handled on site and to minimise the potential for cross‐contamination. This includes the management of risk from allergen contamination from food provided for, or brought onto site by employees, contractors and visitors.

This procedure allows FERA to identify allergens present on site in our raw materials and completed products and to minimise the risk of cross‐ contamination from equipment, staff clothing and belongings, other products and from staff & visitors.

Allergens are identified and listed as per the allergens listed in Regulation No. 1169/2011 on the provision of food information to consumers.

Procedure Aspect	Information	Additional Training Resources
Allergen Identification / definition	Allergens are identified and listed as per the allergens listed in Regulation No. 1169/2011 on the provision of food information to consumers, namely: Cereals containing gluten (wheat, rye, barley, oats, spelt, khorasan wheat or their hybridised strains), Milk, Molluscs, Crustaceans, Fish, Eggs,  Peanuts, Lupin, Soybeans, Celery, Mustard, Sesame seeds, Nuts (almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio nut, macadamia nut and Queensland nut), Sulphur dioxide and sulphites above 10 mg/kg or 10 mg/litre expressed as SO2.	Allergy Training by the FSA (Manadatory to review for all Food Handling Staff): Home | FSA Food Allergy Training   Once completed please upload to your Staff Portolio or email your Line Manager
The 14 Allergens Poster / Visuals		Allergen guidance for food businesses | Food Standards Agency

This section is revised each time a new ingredient, allergen or product is introduced or there are changes to product specifications or change in raw materials. Otherwise this list should be reviewed quarterly.

Allergen Transition through Food Processing Steps

Goods In Records & Production sheets must mention whether allergens were present, or whether raw materials / ingredients were processed in factories handling other allergens or allergenic materials.

In the case of Food Production, allergenic information must be transmitted in each step and filter through to the final product and stated on permenant labelling. (Food Production Sheet | INTRANET I Fera)

This list is revised each time a new product is introduced or there are changes to product specifications or change in raw materials.

Standard Back of Pack Allergen Warning Statement:

Processed in a factory handling peanuts, sesame, tree nuts, milk, gluten and soya.

Label / Back of Pack Checklist

Each product whether loose or packed requires clear labelling, allergens should be capitalised and this should be stated. Back of packs should include each allergen capitalised and bold with an additional allergen warning statement.

Allergen Transition through Food Processing Steps

Production sheets must mention whether allergens were used, or whether raw materials / ingredients were processed in factories handling other allergens or allergenic materials. This information must filter through to the final product and stated on permanent labelling. (Food Production Sheet | INTRANET I Fera)

All visitors, entrants and staff members have a duty to contribute to our Food Safety Culture and it is the responsibility of the Duty Manger to enforce this procedure.

• Contractors and visitors are made aware of the issue of anaphylaxis and that allergenic materials handled on the site are subject to controls at the entry checks during the Personal Hygiene Procedure.

• Records confirming that briefing has been completed are maintained for all visitors and entrants.

• Visitors and contractors must be supervised as necessary to ensure they fully comply with company allergen policy and procedures.

• Where contractors are unsupervised, they must be fully briefed on the allergen control procedures.

In addition to understanding the internal policies and procedures relating to Allergen Management, ALL Food Handlers are required to complete at baseline the training on Allergens provided by the FSA prior to handling Food Products.

All staff on site should be trained. This training must include:

• The general precautions that are in place on site to prevent contamination with allergenic material.

• Explanation of anaphylaxis and common food allergens.

• Specific precautions in place that relate to individual job roles.

• Training must be carried out for new employees (including temporary staff) before they start work for the first time. 

• Supervisory staff should be given specific responsibility for ensuring that staff teams comply with procedures they have been trained against.

• Refresher training should be repeated at least every 2 years, and if staff demonstrate lack of understanding at any time.

• All training must be fully documented.

1. Packaging must be in good condition on receipt, packaging must not be damaged and there mus be no signs of spillage or external contamination.

2. Goods on pallets must not be over hanging as this makes them more susceptible to damage. Checks should also be carried out to confirm that all ingredients, including allergens, are fully and clearly labeled.

3. The Goods in Procedure require specific checks on the presence of allergens (either directly from the ingredient, or the ‘may contain’ or other ‘allergen information’ section of the packaging.

4. Raw materials should be clearly labeled with the allergens they contain unless this is clear and obvious from the normal pack outer labeling.

5. Deliveries must be rejected if the above criteria are not met or fail to meet the goods in checks.

   
   

Raw materials containing allergens must be stored in dedicated and marked area and must be fully sealed in their packaging at all times. Where practical e.g. when a small number of allergenic raw materials are being handled on site, these must be stored separately in clearly marked areas.

Staff are trained to look out for any damage to packaging or spillage. In the event of any spillage, the following steps must be taken:

1. The Duty Manager must be informed immediately of any spillage in any area.

2. Do not move any items of food, equipment or allergen products until the site has been examined by the manager.

3. All staff are to leave the area until all allergens have been removed.

4. On leaving the area, staff shoes / shoe covers will be inspected to ensure they are not contaminated with allergens.

5. On leaving the area, affected staff protective clothing will be change to ensure there will be not any further cross contamination. Affected protective clothing will be discarded.

6. The area at risk will be isolated using coloured tape.

7. A nominated staff member on instruction will pick / sweep up all allergens/ fragments.

8. Allergens will be placed in a marked polythene bag within a plastic refuse container.

9. All food contact surfaces, food machinery, and floor areas will be wiped down using approved materials for removing allergens.

10. Brushes, shovels, and cloths used to collect allergens must be disposed of, together with the polythene bag and plastic refuse container, immediately in the external refuse area.

11. The nominated staff member’s shoes are to be inspected before leaving the area.

12. The coloured tape is only to be removed once the Operations Manager, agrees that all allergens traces have been removed from the affected area.

13. Any packaging or product that is judged to have been at risk is rejected.

    
    

Production should be planned in a way that the least allergenic products are made first through to the gradually most allergenic. Following the use of highly allergenic products such as tree nuts and peanuts, a full clean-down should be instituted.

1. Decanting from outer packaging into secondary containers

2. Where an allergenic raw material is being handled, a segregated and dedicated area shall be used for decanting the material from its outer packaging.

3. Cleaning of the area and all relevant equipment and utensils should take place after each time the allergenic materials are used.

4. Separate utensils must be used, which are dedicated for use with the allergenic material.

5. Other raw materials or ‘work in progress’ (allergenic or non-allergenic) should not be kept in close proximity and should be adequately protected against potential cross- contamination.

6. Staff should always wash their hands immediately after handling any allergenic materials before moving onto another task.

7. The containers holding decanted allergenic raw materials should be dedicated to each material being handled, clearly labeled with the contents and effectively lidded or sealed.

   
   

Transfer of decanted material in tubs and containers by hand, on wheels or by mechanical means:

1. Dedicated and clearly labelled containers should be used for allergenic materials. Labels must be clear and adhere well so as not to present a foreign body risk.

2. Containers must be lidded or effectively covered to prevent any spillage.

3. If containers of ingredients are retained in production areas for future use, they must be lidded or covered at all times and clearly labelled. 

4. These materials should be stored in clearly designated areas and separated from other ingredients.

Where allergenic ingredients are being handled, dedicated production areas, lines and associated equipment should be used in order to achieve effective segregation.

If providing dedicated production areas/lines, is not practical and/or necessary e.g. allergens used in majority of products manufactures on site, the following methods for segregating allergenic and non allergenic material should be implemented, dependant on individual site circumstances:

• At all stages of production, products which include allergenic material should be scheduled for preparation and manufacture last in the production day, followed by effective cleaning of all relevant equipment and associated areas.

• In the case of continuous 24 hours/day production, or where allergenic materials are used on an ongoing basis throughout the production cycle, immediate and thorough cleaning of the area and all relevant equipment and utensils should take place after each time the allergenic materials are used.

• Only minimal quantities of the allergenic ingredient should be brought to the production line, ingredient packaging must be subject to ongoing visual checking to ensure it is intact.

• Empty ingredient containers must immediately be removed for cleaning.

• Staff must wash their hands as soon as production is completed, or if they leave the designated ‘allergen handling area’.

• Staff moving between production lines/areas must ensure they do not pose a cross contamination risk.

• Work in progress allergenic ingredients should be removed and stored in sealed / lidded containers and clearly labelled, immediately after the production run has finished.

• Waste must be bagged, removed and disposed of immediately.

• Effective cleaning of the production line must be carried out after the production run to remove any cross contamination risk.

Personnel taking samples should immediately wash their hands after taking samples.

Samples should be sealed during transport around the Food Production Facility.

• Where sorting and inspection is necessary, the following precautions should be taken:

• Carry out the sorting / inspection in a designated area, using dedicated equipment.

• Staff carrying out inspection and sorting must wash their hands after sorting has taken place.

  
  

Personnel taking samples should immediately wash their hands after taking samples.

Samples should be sealed during transport around the Food Production Facility.

• Where sorting and inspection is necessary, the following precautions should be taken:

• Carry out the sorting / inspection in a designated area, using dedicated equipment.

• Staff carrying out inspection and sorting must wash their hands after sorting has taken place.

  
  

Cleaning Manufacturing Areas and Equipment

• Thorough and effective cleaning to control allergen cross contamination risks should take place after the manufacture of allergenic materials has been completed.

• Cleaning methods must minimise the risk of traces of allergenic material being spread to other areas or equipment e.g. use of manual methods instead of high pressure water hoses.

• Cleaning equipment used in areas where allergenic materials have been used for production must be thoroughly cleaned immediately after cleaning is finished.

• Methods for transporting cleaning equipment to minimise the risk of spreading contamination should be used.

• Dedicated and colour coded cleaning equipment should be used.

Tray washing machines and areas

• Tray washing standards and automatic equipment must remove all traces of allergenic material from the surface being washed.

• Assessments must have been carried out to prove that cleaning procedures effectively remove the allergenic material(s)

Cleaning assessment

• The finished cleaning standard should be ‘no visible debris remaining’, for cleaning in connection with allergenic ingredients. This applies to product changeover and deep cleaning.

• The effectiveness of removing traces of allergenic ingredient must be assessed through microbiological and rapid test methods (eg ATP measurement) - be aware that this is a test based on the detection of proteinacious residue and so cannot be used for the detection of sulphur dioxide.

• Tests should be carried at an appropriate frequency based on:

• Food and non food contact surfaces

• Deep cleaning of equipment

• Track record of results.

• These tests can be further checked by perfoming UKAS accredited swab testing of surfaces on a bi-annual basis.

Removal of Allergen waste

• Waste generated as a result of preparing and manufacturing allergenic ingredients must be controlled, to minimise risks of contamination to other products.

• Effective clean as you go procedure must be followed to minimise the build up of waste.

• Waste must be stored securely to minimise the risk of spillage.

• Routes for the removal of waste should avoid areas where other ingredients or products are being handled.

Monitoring & Verification

• Regular audits / inspections of manufacturing areas and controls must be in place to ensure that procedures are effective and working. Monitor

  non-conformances,

  corrective actions and record who is responsible with the corresponding dates.

• Precautions must be taken to ensure that the correct packaging is used for products containing allergenic ingredients, particularly where packaging formats for a range of products look similar. Labels must be verified to minimise/eliminate wrong product in wrong packaging.

• Checks that the correct packaging is being used must be conducted.

• These checks must only be carried out by supervisory staffs who have received full training in allergen controls.

• Packaging issued, which include the time of issue and the line the packaging has been issued to, must be recorded.

• Precautions must be taken to ensure that the correct packaging is used for products containing allergenic ingredients, particularly where packaging formats for a range of products look similar. Labels must be verified to minimise/eliminate wrong product in wrong packaging.

• Checks that the correct packaging is being used must be conducted.

• These checks must only be carried out by supervisory staffs who have received full training in allergen controls.

• Packaging issued, which include the time of issue and the line the packaging has been issued to, must be recorded.

Our labelling procedure ensures all product labels and labelling is legal and accurate. To review the labelling procedure click here.

Staff are trained in labelling procedures are records are kept in staff portfolios are reviewed regularly.

Product Name	Allergens (in CAPITALS)	Back of Pack / Labels checklist	Date of LastReview
FERA Half Dipped Chocolate Dates Selection	INGREDIENTS Medjool Dates 70%, Milk Chocolate 10% (Belgian Milk Chocolate Couverture (Min Cocoa 33.6%), Sugar, Cocoa Butter, Whole MILK Powder, Cocoa Mass, Emulsifier, SOYA Lecithin, Natural Vanilla), WALNUT 5%, ALMOND 5%, PISTACHIO 5% and HAZELNUTS 5%. FOR ALLERGENS SEE INGREDIENTS IN CAPITALS ALLERGY INFORMATION Processed in a factory handling peanuts, sesame, tree nuts, milk, gluten and soya.		DEC 2023
FERA Luxury Chocolate Walnuts	INGREDIENTS Milk Chocolate 30% (Belgian Milk Chocolate Couverture (Min Cocoa 33.6%), Sugar, Cocoa Butter, Whole MILK Powder, Cocoa Mass, Emulsifier, SOYA Lecithin, Natural Vanilla), WALNUT 70% FOR ALLERGENS SEE INGREDIENTS IN CAPITALS ALLERGY INFORMATION Processed in a factory handling peanuts, sesame, tree nuts, milk, gluten and soya.		DEC 2023
FERA Luxury Chocolate Pistachio	INGREDIENTS Milk Chocolate 82% (Belgian Milk Chocolate Couverture (Min Cocoa 33.6%), Sugar, Cocoa Butter, Whole MILK Powder, Cocoa Mass, Emulsifier, SOYA Lecithin, Natural Vanilla), PISTACHIO 18% FOR ALLERGENS SEE INGREDIENTS IN CAPITALS ALLERGY INFORMATION Processed in a factory handling peanuts, sesame, tree nuts, milk, gluten and soya.		DEC 2023
FERA Nuts Selection Box	INGREDIENTS BRAZIL NUT 11%, HAZELNUT 11%, PECAN 11%, PISTACHIO 22%, ALMOND 11%, CASHEW NUT 11%, PEANUT 11%, WALNUT 12% FOR ALLERGENS SEE INGREDIENTS IN CAPITALS ALLERGY INFORMATION Processed in a factory handling peanuts, sesame, tree nuts, milk, gluten and soya		DECEMBER 2023

FERA Ltd does not make any product claims, free from claims or allergen suitability claims.