Food Allergens

Awareness

Training

MARCH 2017

A food allergen is a normally harmless substance that

triggers a food allergy reaction. Most food allergens are

proteins.

A food may contain one or more allergenic proteins.

A food allergy occurs when your body’s immune system

has mistaken the food protein as a threat, triggering a

range of mild to life-threatening (anaphylaxis) symptoms.

WHAT IS FOOD ALLERGY?

THE ALLERGIC REACTION

This includes:

Dermal – skin breaks out in hives or

eczema

Gastrointestinal – nausea, cramps,

diarrhoea

Respiratory – struggle for breath

Circulatory – drop in blood pressure,

lose consciousness

Anaphylaxis – in some cases, multiple

organ systems are triggered and

death can occur in as little as 10

minutes

Trace amounts can cause

an allergic reaction.

Sensitivity differs between

individuals and depends

on type of food.

SOME ALLERGIC REACTION SIGNS

Avoidance of the food is the only protection

FOOD ALLERGY RATES ARE INCREASING in Australia and New Zealand

There has been a rapid increase in food allergies in the past 30 years, mainly in Westerncountries.

Food allergy is mainly a problem in infants, toddlers and young children

Food allergies affect approximately:o 10% children (up to 12 Months old)

o 4-8 % children (up to 5 years)

o 2 % adults (approx.)

Individuals allergic to peanuts, tree nuts, sesame or seafood will have this for life

Practically all foods have the capacity to cause an allergic reaction in aperson who has become sensitised to proteins in it. However, in Australiaand New Zealand there are 9 foods or food groups that cause about 90% ofall allergic reactions: peanuts; tree nuts; soy; milk, egg; cereals;seafood; fish; and sesame

# ASCIA 2015 www.allergy.net.au

Foods responsible for causing allergic reactions

Source: www.allergenbureau.net

WHY DO WE NEED TO MANAGE FOOD ALLERGENS?

To protect allergic consumers

It is a food safety necessity

Consumers depend on food that is labelled correctly

It is a legal requirement for declaring food allergens - the Australia

New Zealand Food Standards Code sets out the requirements for

mandatory declaration of certain food allergens

It is very costly to have a non-compliance, allergen issues with

consumers, product recalls or withdrawals or re-labelling

Number of recalls by category

In 2015- percentage of product recalls for undeclared allergen is 48.15 %

PRODUCT RECALLS JAN 2006- DEC 2015

Proportion of recalls by allergen type

(WWW.foodstandards.gov.au)

PRODUCT RECALLS JAN 2006- DEC 2015

Did you know………..

Allergens can be unintentionally added to our doughnuts i.e.

ingredients can cross contact allergens

cross contact can occur during storage, processing or packing.

Cross contact allergens are residues or other trace amounts of an allergenic food unintentionally

incorporated into another food that is not intended to contain that allergen.

Allergens are not always obvious

Some examples:

Icing sugar – wheat?

Coconut milk – casein?

Corn flour/starch – wheat?

Vegetable oil – peanut, sesame, soy?

Cocoa powder – soy?

Colour or flavours – fish oil encapsulation?

Beverage Whitener – milk, wheat?

Allergen risks can occur in various areas…….

This is the sum of policies, procedures and practices that contribute towards

controlling allergens in a food manufacturing facility.

It is applicable to all levels and all areas of Krispy Kreme and sets the approach

to the control and management of allergens.

An Allergen Management Plan (AMP) is a documented, systematic approach

towards identifying and controlling allergens in a food plant (from inward goods

to finished doughnut).

It is unique to each manufacturing site - considerations include:

Design complexity /simplicity of each site

The allergens present at each site (type, physical nature, quantity)

WHAT IS ALLERGEN MANAGEMENT?

Exercising allergen management due diligence includes:

Good Manufacturing Practices (GMP)

HACCP adapted for allergen control

Allergen management plan

Eliminating and reducing cross contact allergens

It is important to identify allergens, then manage and control them.

SOME ALLERGEN MANAGEMENT STRATEGIES

New Product Development

minimise the use of allergenic

ingredients

design product to add allergenic

ingredients at end of process

recommend accessible/cleanable

equipment for new product design

allow for adequate sanitation when

testing on production lines

ensure allergens are readily

identifiable on finished product

labels

Engineering & System Design

• design access for clean-outs and

inspection

• isolate allergen addition points

• eliminate crossover and poor

product containment points

• dedicate production systems

and/or install parallel modules for

units that are not easily cleaned

• dedicate rework systems (if

applicable)

SOME ALLERGEN MANAGEMENT STRATEGIES

Raw Materials

assess allergens in all raw

materials

audit suppliers, co-manufacturers

and/or co-packers and help

develop their awareness

always ask the allergen question

be vigilant to changes in

ingredient specifications

review possible sources of

contamination from other sources

e.g. recycled/reused containers

Production Scheduling

• dedicate production systems e.g.

separate processing room

• longer run-times to minimise

changeover

• produce allergen-containing

product at the end of the

production sequence

• allow for thorough clean out times

between runs

• confirm correct packaging is

available

SOME ALLERGEN MANAGEMENT STRATEGIES

Labelling & Packaging

Ensure label reflects current recipe

Review label accuracy when:

o An ingredient substitution or change is made

o Accelerating the introduction of “new” or “improved” recipe

Appropriately manage excess packaging/inventory write-offs to ensure no

leftover stock that can be accidentally used

Ensure no mixed cartons:

o Supplier capability i.e. no mix ups in the incoming packaging stock

o Be vigilant when packaging product

CLEANING AND SANITATION

• Cleaning practices that are satisfactory for hygiene purposes may not be adequate for removing some allergens.

This means that we have to introduce extra

measures such as:

using colour coded cleaning equipment

validating our cleaning processes using

special cleaning swabs

minimising the use of “dusty” ingredients

production scheduling e.g. running

doughnuts with high risk allergens at the end

of the shift only

For FOOD

CONTACT

SURFACES

only

CLEANING AND SANITATION cont’d

Good cleaning practices include:

allow for adequate cleanout between runs

disassemble and manually clean equipment that cannot be cleaned thoroughly in

place e.g. tap on brew tank

CLEANING AND SANITATION cont’d

properly clean accessory tools or equipment (e.g. scoops, bins,

covers, scrapers)

use the correct cleaning chemical or detergent and the correct

dilution

dedicate equipment that is difficult to clean e.g. use Cutter “X”

when making Product “Y” only

use alternate cleaning measures where wet-washing is not viable

e.g. wipe down with EcoWipes or with clean, damp cloth (or

CHUX) to avoid damage to electrical parts

PACKAGING

Incorrect packaging and/or labelling is often the cause of allergy related product withdrawals or recalls.

It is vital to ensure the correct labels are applied to products and any outer packaging.

These should be checked regularly so that accurate information is provided to consumers.

Packaging or labels should be removed at the end of a production run to avoid packaging mix-ups when product is changed.

Krispy Kreme Allergen Management

• Krispy Kreme Australia has an allergen management plan in place (KKFS.07 Allergen Management). Including:

RM Purchase & supply chain requirements

Receiving and storage(dedicated allergen storage area)

Production & Processing (RED color equipment or Labelling with allergen sticker, dedicated allergen processing area)

Transportation

Cleaning (RED color cleaning equipment)

Employee Hygiene (RED color Attire)

Training requirements

Labelling

Retail handling

*MEDICAL EMERGENCY

1. Remain calm and don’t panic

2. Notify your chief warden/Supervisor/First aider

3. Call 000 immediately.

4. See if they have an epinephrine (adrenaline) auto injector and help them,ifneeded.

4. If trained commence 1st aid

5. Otherwise provide reassurance

6. Do not move the person unless absolutely necessary

7. Direct the ambulance to the building entrance

*Follow the instructions given by Emergency department/First

Aider

EMERGENCY PROCEDURE FOR AN ALLERGIC INCIDENT

What is the emergency treatment?EPIPEN is a disposable pre-loaded automatic injection device containing a single

dose (0.3mg) of adrenaline. It can be self-administered, or given by a bystander

as immediate first-aid treatment. For children under 30kg there is version that

contains half the adult dose (EPIPEN JR.).

For infants and toddlers under 15kg, the dose must be adjusted according to the

child’s weight .An injection into the thigh muscle is the fastest and safest method.

FOOD ALLERGY• FREQUENTLY ASKED QUESTIONS

FOOD ALLERGY FAQs

1. How many people have food allergies?

It is estimated that 2% of Australians, including 1 in 10 infants and 2 in 100

adults, suffer from food allergies and some of them will experience a life-

threatening (anaphylactic) reaction. Approximately 10 people die from

anaphylactic reactions each year in Australia and some of this may have been

triggered by food.

2. What is the difference between food allergy and food intolerance?

Food allergies involve your immune system and can be life-threatening.

An intolerance is when your body has trouble digesting a food – it can make you

feel unwell, usually it is not life-threatening. The most common food intolerance

is to lactose, a natural sugar found in milk.

3. What are the most common food allergies?

There are more than 170 foods known to cause food allergies. However, the

most common ones are: milk, eggs, peanuts, tree nuts, soy, wheat, fish,

shellfish, sesame seeds

FOOD ALLERGY FAQs (cont’d)

4. What are the symptoms of a food allergy reaction?

o A food allergic reaction can have many different symptoms. These

symptoms can vary from one reaction to the next. Many reactions start with

a skin reaction e.g. skin rash or hives, but some do not.

o Severe symptoms include:

• Drop in blood pressure (feeling faint, confused, weak)

• Shortness of breath or wheezing

• Obstructive swelling of lips, tongue and/or throat

• Trouble swallowing

• Turning blue

• Loss on consciousness

• Chest pain

Severe symptoms, alone or in combination with milder symptoms may be signs

of anaphylaxis and will require immediate medical treatment.

FOOD ALLERGY FAQs (cont’d)

5. What is anaphylaxis?

o This is a serious allergic reaction that comes on quickly and may cause

death. The primary treatment for anaphylaxis is early use of an adrenaline

auto-injector (EpiPen ® or Anapen ®)

o Anti-histamines can help relieve some mild symptoms of food allergy e.g.

itchy mouth or hives, but they cannot stop the life-threatening symptoms of

anaphylaxis.

6. How much of a food allergen does it take to cause a reaction?

Trace amounts of a food allergen is enough to cause a reaction in some people

with food allergies. Although eating foods containing the food allergen is the

main cause of severe reactions, in some cases skin contact or breathing in a

food protein (e.g. steam from cooking shellfish) is enough to cause symptoms.

FOOD ALLERGY FAQs (cont’d)

7. How long does it take for a reaction to start after eating a food?

o Symptoms usually start as soon as a few minutes after eating or can be as

long as 2 hours after eating. In some cases, after the first wave of

symptoms go away, a second wave of symptoms come back 1 to 4 hours

later (or longer).

o The second wave is called a BIPHASIC REACTION – this is why patients

who have severe reactions stay at a hospital for 4 to 6 hours for

observation.

8. Who is most at risk for a severe food allergy reaction?

Anyone who has a food allergy can have a severe reaction – however, having

asthma puts you at a higher risk.

Fatal outcomes include a disproportionate number of teenagers and young

adults possibly because they take more risks with their food allergies (eating

dangerously and delaying treatment)

FOOD ALLERGY FAQs (cont’d)

9. Can the severity of a person’s allergic reaction be predicted from his or her

previous reactions?

o No – someone who had a mild reaction in the past may suddenly

experience more severe reactions that may be life-threatening.

10. Is there a cure for food allergy?

o Not yet. Strict avoidance of the food allergen is the only way to prevent a

reaction and the adrenaline auto-injector is the only medicine to stop

anaphylaxis.

11. If I think that I or my child has outgrown a food allergy, is it okay to try a

small amount of that food?

o No. Only your food allergist can test for this.

Source: www.foodallergy.org

END OF PRESENTATION