Allergen Management in Food Manufacturing

3 April 2014

Effective management of allergens remains a significant challenge to the food industry and this guideline has been designed to provide further explanation of the allergen management requirements of the BRC Global Standard for Food Safety.

It will help individuals and companies in the development of robust allergen management systems and procedures which adequately meet the requirements of the Standard.

The guideline primarily concentrates on five themes:

  • Significance – the significance of any process, activity or ingredient should be evaluated by accurate risk assessments to determine the control or action required
  • Suppliers – understanding the materials that arrive on site is vital to allergen management
  • Separation – the segregation of allergens is a key allergen management control
  • Scheduling – planning activities to reduce the risk of cross-contamination
  • Sanitation – cleaning controls to remove or reduce the risks of cross-contamination

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