Pay attention to the labeled allergens in foodstuffs. They are mentioned in the Ingredient part in bold, italic, or color in prepacked products. If you have an allergy, check the ingredients before buying and consuming food.
The presence of allergens should be checked in non-packed products which can be from the raw materials or by cross-contamination.
14 main allergens that should be mentioned in the label of food products are as follows:
- cereals containing gluten, namely wheat (such as spelt and Khorasan wheat), rye, barley and oats
- crustaceans
- egg
- fish
- lupin
- molluscs
- peanuts
- soybeans
- milk
- celery
- mustard
- sesame seeds
- sulphur dioxide and/ or sulphites (if they are at concentrations of more than 10 parts per million)
- nuts (namely almond, hazelnut, walnut, cashew, pecan nut, Brazil nut, pistachio nut and macadamia nut)
Standard percentage
Sulfur dioxide gas or other sulfite derivatives are used to increase the shelf life of food products such as dried fruits and dried vegetables whose dose above 10 ppm is known as an allergen.
In addition, foods that are known to be gluten-free should have less than 20 ppm of gluten, and foods that are known to be very low gluten should have less than 100 ppm of gluten.
Technics to reduce
- Wearing special clothes by personnel;
- Permanent washing of hands;
- Separating equipment of production line;
- Preventing mutual air ventilation for the whole salon space to prevent the distribution of powder allergens;
- Preventing cross-contamination of allergens to other foodstuffs;
- Prioritizing the production of foods containing non-allergens than allergens to reduce cross-contamination;
Foodlord Company minimized the production of allergens and can produce gluten-free foods by considering all mentioned above.
Ref : Food Allergy and Intolerance Training