Technical equipment and design of the work areas.

Several factors are involved in the production process, such as the mixture of raw materials and ingredients, the amount of each ingredient, the formulation of the formula, and the processing and packaging of the products.

The design and equipment used in food production factories represent a major risk for the presence of allergens.

Equipment layout:

• Prevent cross-contamination that may occur from allergen spillage.

• The risk of allergen cross-contamination can be reduced by effective and thorough cleaning of facilities.

Delimitation of production lines, areas and equipment:

• In a production plant whenever possible, each work area and equipment should be dedicated to specific allergens.

• A color coding system or proper labeling for equipment and utensils should be employed.

Movement restrictions:

• Movement between physically separate production areas or specific equipment should be restricted to avoid cross-contamination of allergens between different operations.

• Movement of tools and equipment, workers or means of transport should be properly managed.

Cleaning of equipment and areas:

• Shared equipment should be effectively sanitized if there is a risk of cross-contamination.

• The cleaning protocol should be evaluated and verified by appropriate procedures.

Ventilation of areas:

• The consequences of potential air contamination should be evaluated.

• For dusty production areas, dust removal systems may be required.

• Allergenic substances deposited on flat surfaces should be cleaned.

Control of materials used in the process that are not part of production:

• When allergenic materials and intolerance-causing foods such as non-stick wheat flour in cartons or peanut oil in lubricants are processed.