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The Food and Drink Federation has released a new guidance document designed to help UK food manufacturers reduce allergen-related incidents. The guidance outlines preventive measures for each of the four primary causes of allergen incidents, providing manufacturers with a framework to enhance food safety management. https://lnkd.in/eAYvhEHf #FoodManufacturers #AllergenGuidance #FoodSafety #FoodNews

FOOD SAFETY - ONLINE FOOD ALERGENS : Evaluation of food allergen information, labelling and unintended food allergen presence in imported prepacked foods and drinks purchased online in the UK. Some interesting insights: • Of the 768 pre-packaged products, 173 (22.5%) presented precautionary allergen labelling (PAL). • PAL was identified with 24 different phrasings. • Food allergen information online vs. on pack, 36 (36.0%) carried inconsistencies on pack, online and 15 (15.0%) mismatched. • Of the 77 products analysed, 24 (31.2%) contained unintended food allergen presence, ranging from 0.2 to 6780.0 mg/kg. • Of these, 9 (37.5%) had a risk ratio ≥ 1, recommending PAL, though 7 (29.2%) lacked PAL to communicate food allergen risks. This evidence-based survey reports that food allergen information online is provided in disparate formats and can be lacking, and non-compliant labelling practices have been observed on food allergen labels on pack provided by both manufacturers and importers. Further inconsistencies were identified between food allergen information of prepacked products online and on pack food allergen labelling. The use of PAL was inconsistent. I have noticed this inconsistency of food, allergen information and inconsistent use of PAL in my own online shopping. However there are some great apps out there that can now help people purchase products online with more confidence. Richard Sprenger #Food #FoodAllergens #Allergens #FoodSafety #FoodIndustry #FoodManufacturing #Retail #Health #PublicHealth #Hospitality #FoodService #Restaurants #FoodScience #FoodTechnology #online #Foodlabelling https://lnkd.in/eCRgkMsV

Day 77 - Food Safety Knowledge Sharing Allergen Management Tips for Food Manufacturers Allergen Management Best Practices Developing an Effective Allergen Program A well thought out allergen management program may include: • A risk analysis of raw materials, ingredients, and processing aids that could contain food allergens • An assessment of workplace-related food allergens, such as though coming from vending machines, visitors, and break rooms • A list of allergens in your country and your product’s destination made available to all relevant staff • Documented allergen controls included in your food safety plan • The hazards associated with allergens and their control incorporated into the food safety plan. • An allergen control management plan Implementing an effective allergen program takes considerable research and foresight. Developing an allergen map that covers every step in your process, or building on an existing process flow, will prove useful as you appoint individuals to lead your program and educate your team. Sites must also take care to identify allergen concerns as chemical hazards in their food safety plan, which uses the existing process flow. If a site does not handle allergenic material, they should still need to document, implement and maintain an allergen management program. #Food #Allergen #foodallergen #foodindustry #quality

MY JOURNEY AS A FOOD SAFETY EXPERT As a food vendor, understanding the importance of food safety is not just a responsibility—it’s an essential part of delivering quality and care to customers. This is why I embarked on the journey to become a food safety expert. Today, I had an unexpected yet valuable experience when I had to deliver an impromptu presentation on a critical topic: allergic reactions to food. This is an often-overlooked aspect of food safety, yet it’s one that can have serious consequences if not properly understood and communicated. During the presentation, I emphasized why it’s vital for food vendors to be aware of common food allergens and to educate customers on potential risks. Whether it’s peanuts, shellfish, or dairy, knowing how to handle these ingredients and informing customers is key to ensuring their safety. Interestingly, I had to promote a product that many people are allergic to, yet it’s highly nutritious—peanuts. I focused on the delicate balance required in this situation: acknowledging the risks of allergic reactions while also highlighting the health benefits of the product for those who are not allergic. Peanuts, rich in protein, healthy fats, and essential nutrients, can be a fantastic food option when managed safely. This experience reinforced my belief that food safety is not just about keeping food clean—it’s about understanding the complexities of what we serve, educating customers, and ensuring that everyone can make informed decisions about what they consume. This journey is preparing me to serve my customers better, ensuring that Roselyn Cuisine stands out not just for the quality of our food but for the care and safety behind every meal. #FoodSafety #AllergenAwareness #CustomerEducation #FoodAllergies #NutritionMatters #SafeFoodHandling #HealthAndSafety #FoodIndustry #FoodVendor #RoselynCuisine #ContinuousImprovement #ProfessionalDevelopment #EntrepreneurJourney #QualityService

Understanding Allergen Control in Food Production: A Critical Component of Food Safety Where do allergens occur/appear? Allergens can naturally appear in ingredients or products, posing risks of cross-contamination across a food production facility. Beyond natural occurrences, allergens can also be introduced inadvertently through various operational challenges including inadequate hygiene practices, incorrect formulations, changes in raw materials or suppliers, product scheduling inconsistencies, or improper handling during and after processing. 🛡️ Establishing an Effective Allergen Control Plan Recognizing the critical nature of managing these risks, it's imperative to establish a comprehensive allergen control plan within your food safety management strategy. Here are key areas to focus on: 🔶Ingredient Sourcing: Ensure all materials are from reliable and transparent suppliers. 🔶Raw Material Storage: Proper segregation to avoid unintended allergen introduction. 🔶Plant Traffic Flow: Control movement within the facility to minimize cross-contact risks. 🔶Production Lines: Implement scheduling and segregation strategies to reduce contamination. 🔶Contact Surfaces: Both food and non-food contact surfaces must be regularly cleaned and tested. 🔶Sampling and Testing: Essential for confirming the absence of allergens. 🔶Packaging Labels: Clearly mark allergens to inform and protect consumers. 🔶Transport and Handling: Maintain segregation to prevent cross-contamination during logistics. Each point is a potential Critical Control Point (CCP) within your Hazard Analysis and Critical Control Point (HACCP) plan. These CCPs are essential for managing risks and require rigorous validation, monitoring, and verification to ensure they effectively control potential allergen hazards. 🌐 Why is this Important? Managing these points effectively not only complies with Good Manufacturing Practices (GMP) but also secures the integrity of your products and trust in your brand. By systematically controlling these areas, we can significantly mitigate the risks associated with allergens in the food manufacturing process. 📊 Stay Ahead in Allergen Management For more insights into developing and implementing robust allergen control plans, connect with our experts. Ensure your facility is equipped to handle the complexities of allergen management effectively. Elevate your allergen management practices today. Let's work together to ensure a safer food supply chain #EnsurePartners #FoodSafety #AllergenControl #HACCP #FoodProduction #QualityAssurance #GMP #FoodIndustry #RiskManagement

👉 FDA Publishes Supplement to the 2022 Food Code The U.S. Food and Drug Administration (FDA) recently published the 2022 Food Code Supplement, which updates the existing 2022 Food Code based on recommendations from various stakeholders, including regulatory officials, industry representatives, academics, and consumers. The Food Code serves as a model for retail food regulations across all 50 states, the District of Columbia, and U.S. territories. The FDA strongly encourages these jurisdictions to adopt the updated code, including the new supplement. This supplement includes some important updates that aim to enhance food safety in retail and food service establishments. Some key highlights include: ✅ New provisions on disinfecting various surfaces in food establishments, including food contact surfaces, non-food contact surfaces, and equipment. This update emphasizes the importance of proper sanitation in preventing foodborne illnesses. ✅ Expanded guidance on when and how containers can be refilled and reused. Clearer guidelines on container reuse practices can help minimize the risk of cross-contamination. ✅ Introduction of new provisions to raise awareness about food defense measures, addressing potential intentional contamination of food. This proactive approach helps protect the food supply chain from threats. ✅ Formal definitions of terms related to Food Safety Management Systems and Active Managerial Control, including situations where a Food Safety Management System is mandatory. These clarifications provide a more structured framework for managing food safety risks. ✅ Updated testing requirements for food employees diagnosed with specific illnesses, such as STEC, Shigella, or Nontyphoidal Salmonella. The updated requirements now include culture-independent diagnostic tests, potentially allowing for more efficient and accurate diagnosis. ✅ A dedicated section in Annex 6 (Food Processing Criteria) focusing on the risks and controls associated with sushi rice acidification. This section provides specific guidance on ensuring the safety of sushi rice preparation. The FDA offers support to regulatory officials, educators, and the industry to understand, adopt, and implement the updated Food Code. You can contact the FDA's Office of Retail Food Protection for assistance. The next comprehensive revision of the Food Code is scheduled for release in 2026. TheRecallGuy.com

Public Notice: Awareness about the Ban on MSG Salt As a Food Safety Officer at the Sindh Food Authority, it is my duty to inform and warn the public about the banned use of Monosodium Glutamate (MSG) in food products, particularly in salt. Why is MSG Salt Banned? MSG has been linked to various health issues, including headaches, nausea, and allergic reactions. The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have also raised concerns about the potential health risks associated with MSG consumption. Penalty for Non-Compliance Any food establishment or individual found selling or using MSG salt will be liable to a penalty of: - Rs. 50,000 to Rs. 1,00,000 (fine) - Confiscation of the banned product - Suspension or cancellation of the food license - Court proceedings for repeat offenders What You Can Do ? As a consumer, you can play a crucial role in ensuring food safety: - Check the ingredients label for MSG or other banned substances - Report any suspicious or banned products to the Sindh Food Authority - Choose MSG-free alternatives for your health and well-being Let's Work Together for a Healthier Sindh! We urge all food establishments, manufacturers, and consumers to comply with the ban on MSG salt and prioritize food safety. For more information or to report a complaint, contact the Sindh Food Authority at [email protected] Stay Safe, Eat Safe!

The New Zealand Food Safety’s (NZFS) annual report for consumer-level food recalls shows that Meats , mixed food, bakery and dairy products are the most recalled over safety concerns and that is due to many reasons ; allergens , Salemonia, failure of processing run or the wrong packaging or etc ... ! What we should take from this report is whenever there is a recall alert by a consumer, a recal of product should occurs immediately! #Packaging is sensitive , and matters to make our food safer !

Importance of Food Safety : Food safety in the food industry is the practice of handling, preparing, and storing food to reduce the risk of foodborne illnesses. Food safety is important throughout the food supply chain, from the farm to the consumer.  Here are some food safety practices that can be implemented in the food industry: ·        Wash hands: Wash hands with soap and warm water for at least 20 seconds before and after handling food.  ·        Wash surfaces: Wash dishes, utensils, cutting boards, and countertops with hot, soapy water after each use.  ·        Separation of Raw and Cooked Foods: Avoiding cross-contamination by storing and preparing raw and cooked foods separately. ·        Cook thoroughly: Cook food to the appropriate temperature and length of time to kill pathogens. Use a thermometer to ensure food is cooked through.  ·        Store properly: Store food at the proper temperature. Keeping food at safe temperatures to prevent the growth of harmful microorganisms. Ensuring food is stored in a way that minimizes spoilage and contamination. ·        Use safe water: Use safe water and safe raw materials.  ·        Check labels: Check labels for allergens, storage instructions, and use by dates.  ·        Safe Sourcing: Ensuring that food comes from trusted, regulated sources  ·        Implement pest control: Implement effective pest control.  ·        Understand food allergies: Understand food allergies, food poisoning, and food intolerance.    Food safety is essential not only for protecting health but also for fostering economic stability, maintaining trust in food systems, and ensuring the sustainability of food production and consumption practices. It requires collaboration between governments, businesses, and consumers to create a safe and secure food environment for everyone. #foodsafety #foodprocessing #readytoeat #qualitycontrol #quaniltyassurance #GMP #GHP #FSSC #HACCP

Food Safety 🥼🧫 Food safety is the practice of handling, preparing, and storing food in ways that prevent foodborne illnesses. It encompasses a variety of routines and standards that ensure food is safe for consumption from production to consumption. Here are key aspects of food safety: Hygiene and Sanitation: -Proper personal hygiene of food handlers, cleanliness of the food preparation area, and regular sanitation practices are crucial. This includes washing hands, sanitizing surfaces, and ensuring utensils and equipment are clean. Proper Cooking and Storage: -Food must be cooked to the right temperature to kill harmful bacteria and stored at appropriate temperatures to prevent spoilage. Refrigeration and freezing are common methods to prolong the shelf life of food. Cross-Contamination Prevention: -Avoiding the transfer of harmful bacteria or allergens from one food item to another is essential. This can be achieved by using separate cutting boards and utensils for different types of food, particularly raw and cooked items. Safe Food Sourcing: -Using ingredients from reputable sources and ensuring they meet safety standards reduces the risk of contamination. This includes checking expiry dates and the condition of packaging. Food Allergens Management: -Proper labeling and handling of food allergens to prevent cross-contact is important to protect individuals with food allergies. Regular Inspections and Compliance: -Adhering to local and international food safety regulations and undergoing regular inspections helps maintain high standards of food safety. #foodsafety #foodindustry #health