In recent years, food manufacturers have taken action to manage allergen risk, most notably through hazard analysis and critical control points (HACCP), a system of detection, assessment, and management of hazards involving food safety. 

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This system requires the setup of accurate and systematic management of raw materials, flows, and other factors and necessitates the involvement of company personnel as well as the implementation of auditing, process validation, and monitoring plans.

Testing for the presence of allergens in food products is done to validate and verify in-plant processes. Validation of processes like cleaning and product changeover procedures should include environmental swabs as well as product testing. Swabs or sponges can be used to monitor the presence of allergens on product contact surfaces within the production plant.

Testing is just one vital component of minimizing allergen risks. Through audits and training programs for employees, we can help you to develop a monitoring plan for the detection of allergens.

In addition to Environmental Monitoring, Mérieux NutriSciences provides a complete range of services to support your Allergen Control programs