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1、Maoming Hi-taste Aquatic Product Technology Co., Ltd.Doc. No.Operation Manual Version No.AEdition00 Allergen Identification Scheme 1. Purpose To do better for the allergen security issues, and reduce any possible allergen risk to a minimum. 2. RangeIt is applicable to the production management of al
2、lergen food. (After identification, our companys frozen tilapia and frozen tilapia fillets products do not belong to allergen foods, but if we produce other products which contains the allergen, identification and controlling should be on the basis of this operation manual). 3. Responsibility 3.1 QC
3、 department is responsible for compiling allergen control regulations; 3.2 Each department is responsible for the implementation of the allergen control regulations.4. Content Allergen-some proteins or compounds which can cause a few people adverse reactions.4.1 Materials of allergen: Most food alle
4、rgens are naturally proteins, now we knew that about 160 kinds of food contains the food allergens which can cause allergic reactions, in addition to other ingredients (MSG, edible pigment, sulfites, sulfur dioxide, etc.) may also cause similar reactions. 4.2 Allergen materials from different countr
5、ies: 4.2.1 In EU Instruction 2003/89/EC food allergens includes cereals which contains bran and its products (e.g. Wheat, rye, barley, oats, wheat ospel, Kamut or their hybrids); crustaceans(animal) and its products; eggs and their products; fish and their products; peanut and its products; soybeans
6、 and their products; milk and its products (including soft sweets); nuts and their products (such as almonds, hazelnuts, walnuts , cashews, pecans, Brazil nuts, pistachio, Australia nuts and Queensland nuts); celery and its products; mustard and its products; sesame and their products; sulfur dioxid
7、e and sulfite salt with the concentration greater than 10 grams per kilogram. If the content of transgenic products for sale exceeds 0.9% in the EU market, including food and feed, it must be labeled to indicate the origin, composition and sales, and the information at least have to be retained for
8、five years. 4.2.2 In United States the food allergens include milk, eggs, fish (such as bass, flounder or cod), crustacean shellfish (crab, lobster or shrimp) , tree nuts (such as almonds, pecans or walnuts), wheat, peanuts and soybeans. The regulations stipulate that the fish, crustacean shellfish,
9、 tree nuts these three types of food have to be labeled the specific name of the food. Food allergens should be marked near or after the ingredient list, the label size has to be the same as ingredient list; or marked with brackets at relevant food allergens in the ingredient list except the excepti
10、on. If you violate the laws and regulations, the company and its managers will be subject to civil sanctions or criminal penalties, or both. For the products that do not meet the requirements will be detained. For the products that contain the undeclared allergen, the U.S. FDA may require a product
11、recall. 4.3 Control of allergen substances in the production 4.3.1 To protect consumers right of health and the right to be informed, the company should confirm whether the companys product materials contain sensitive material with allergic dangers .If yes, the food labels must be marked according t
12、o the importing country requirements of 4.2.1 or 4.2.2. Procurement of raw materials should be clear with relevant technical parameters (procurement standards / specifications), and require suppliers to provide a guarantee letter about raw materials containing allergen ingredients or not. 4.3.2 The
13、production with allergen food should be establish a system which can be traced back and recycling, the whole process of production should make the use records, which can be achieved the tractability about from the raw material source to finished products delivery, and shipping to receiving of raw ma
14、terial. 4.3.3 For food which contain allergens in production, its list of raw materials and final formulations should be saved, and the list should be confirmed by the purchasing department, production department, quality control department and marketing department and approved by the general manage
15、r, and the list should be updated appropriately. 4.3.4 When allergen food is produced, potential contamination (or accidental factors) to the food not contained allergen should be reduced. During production, when product variety (including food allergens and allergen-free food) replacement, the prod
16、uction with allergens should be completely stopped; according to the provisions of the hygiene plan, do the clean of food contact surfaces for tools, equipment, and facilities, to avoid any cross-contamination. 4.3.5 Quality Control department should confirm the label of allergen food to ensure the actual content is the same as the label content. Quality Control department should keep test records of exotic labels and finished products general labels. 5. Reference documents 5.1 2003/89/EC Instruction 5.2 Notice with regard to the new regulations for label marking of Food exporting to USA