Haccp generalities

Allergens in food can be intentionally present in the recipe or unintentionally present due to cross-contamination from the handling of raw materials and ingredients throughout the production process from farm to table.

To effectively manage the risk of allergens in food requires careful consideration of this entire process. Hazard analysis and critical control point (HACCP) systems facilitate the identification of potential allergen risks and assess whether current systems are capable, under normal operating conditions and good production practices, of managing potential hazards.

This analysis has to be performed as part of the manufacturer's food safety and quality system, and must be carried out by trained experts, such as members of HACCP teams.

According to European Community