Food Allergens: Proper Handling

Once allergens being processed in your facility have been identified, the next logical step in an Allergen Control Program is to determine how allergens should be stored and moved throughout the facility in order to prevent cross-contact. This is done by creating an “allergen flow diagram” (or allergen map), which details where allergens are located in the facility and how they will move throughout the manufacturing process. When determining how to store allergens, it is critical to keep allergens segregated by creating a designated and clearly labeled allergen storage zone separate from non-allergenic foods. When complete isolation is not possible, ensure that allergens are not stored above non-allergens, as any spills could fall onto non-allergens. The allergen storage system should also be used to prevent cross-contact between different allergens, such as tree nuts and peanuts, as someone not allergic to tree nuts could still have an allergy to peanuts. It is also important to consider raw materials that may include multiple allergens. Clear signage and allergen-specific tags (typically color-coded for quick identification) should be utilized to make allergens visible in storage and during handling. Using different colors depending on the allergen type helps create even more clear segregation. Keeping allergens physically separate in storage is not enough to fully prevent cross-contact. Closed, designated containers, bins, and tools for allergens will help prevent the spread of allergens. Even having allergen-specific sanitation tools will help prevent accidental cross-contact during the sanitation process. Specifically assigned and possibly color-coded allergen containers and tools will also ensure that they are easily identified and will not be used for non-allergen foods or areas. Likewise, using designated allergen pallets will ensure that any spills onto a pallet are not spread into non-allergen zones.