Evaluate the danger of allergens and cross-contacts.

A complete description of the level of risk to be controlled is provided by the calculation of the amount of allergenic ingredients that may be present and the probability of their presence in the finished product.

For hazard assessment of the risks associated with allergens it is necessary to evaluate several points that influence this.

Aspects that influence the hazardousness of the identified risks. Define the amount of allergen needed to cause reactions and the prevalence of each allergen:

• The potency of the allergenic substance must be determined.

• The prevalence of the allergen must also be determined.

• The European Food Safety Authority (Efsa) and the European Commission have identified a number of allergens for which risk management is mandatory.

• It has been shown that their consumption in small quantities can cause severe allergic reactions in the body.

• For countries outside the European Union, other allergy patterns are considered.

Determine the percentage of allergenic proteins:

• The content of allergenic proteins in ingredients or foods, is the cause of allergic reactions.

• The higher the protein load, the higher the allergenic potential.

• Generally, when protein levels are below analytical detection levels, the risk of allergic reaction to food is low.

• Certain allergen derivatives have no allergic reaction after exposure to food.

• These allergen derivatives, which do not need to be declared, are legislated by the European Union.

Specify the physical state in which the allergenic components are present:

• Allergenic ingredients or foods that are presented in the form of particles or fragments, remain intact and may appear in the form of non-homogeneous contamination or hot spots.

• These types of allergens represent a greater hazard to consumers because they present higher doses of allergenic material.

• Allergens in liquid or powdered form, such as soy flour or milk powder, cause homogeneous contamination that i