Food allergen management (including for other substances that cause food hypersensitivity)

Substances that can cause food hypersensitivity (including allergens) can occur at any stage of the food chain, from ‘farm to fork’, so effective risk assessment, risk management and risk communication are essential for ensuring the safety of food for individuals with food hypersensitivity (including allergy), as well as those purchasing and preparing food for them, to enable everyone to make safe choices.

Dealing with this can be challenging – but we are here to help. We can support you by providing advice on various food safety management strategies for your specific processes or products, so you can implement the most effective solutions.

With over 100 years of expertise, we are well-equipped to provide food and drink businesses with tailored, expert support in all areas of food allergen management, including:

• Food safety management systems;
• Practical food allergen control;
• Legislation and food allergen labelling;
• Best practice guidance;
• HACCP;
• Risk management and risk communication;
• Food allergen quantitative risk assessment (QRA);
• Precautionary allergen labelling (PAL);
• Gap analysis to optimise your procedures and processes
• Barrier risk-based thinking in the context of food allergen management (BowTie);
• Auditing;
• Factory and equipment hygienic design and cleaning regimes;
• Cleaning validation and verification;
• Incident management.

By partnering with us, you will benefit from a bespoke and flexible service provided by experts, which encompasses a holistic understanding of global food safety, quality and regulatory requirements.