MANAGEMENT OF FOOD ALLERGENS IN THE FOOD INDUSTRY

Abstract

Ensuring food safety for people suffering fromvarious intolerances faces serious threats posed by allergenswhich have become a challenge for food manufacturers andmass caterers. These businesses are required to developand implement appropriate programs to manage allergenspresent in their sites. The purpose of this paper was to analyzethe actions taken by food manufacturers with respect tosubstances and products causing allergies or food intolerancesin the context of providing consumers with a safe, properlylabeled product. To achieve the objective of this study, a dataanalysis and synthesis method was employed based on requirementsdefined in obligatory and non-obligatory standardsfor food safety assurance and management in the foodproduction sector. In summary, as regards allergen management,the companies must create appropriate conditions andtake adequate measures (including the analysis of risks due tointentional and adventitious presence of allergens in food, andthe implementation of appropriate preventive actions). Solutionsprovided in the mandatory standards, mainly GHP andHACCP, as well as in non-mandatory standards, such as ISO22000, BRC, IFS and SQF, may be helpful in the managementof substances causing allergies or intolerances.