Food allergen thresholds

The introduction of food allergen thresholds may bring about better protection for the allergic consumer, but what are the implications for the food industry? A new member subscription– funded project sets out to answer this for you, and will provide guidance on how to deal with allergens in view of thresholds and in terms of HACCP.

In the absence of thresholds, the food industry has implemented extensive allergen control measures to avoid any cross contamination. The introduction of thresholds is eagerly anticipated, but there are likely to be consequences for all areas of allergen management.Through the production of an industry guideline document, the project is using historical lessons learned from instances where threshold levels have been set for specific contaminants (such as colours and gluten). It is using a decision tree approach to describe risk assessment for allergens within a HACCP framework, and will include sections on supplier quality assurance and decisions to be taken based on analytical results.

See the allergen cross–contamination article on our forthcoming allergen factsheets, or get in touch to find out how we can help you with allergen-related issues.

Contact: Helen Arrowsmith
+44(0)1386 842240
helen.arrowsmith@campdenbri.co.uk