Recognize the possible allergens present in the facilities.

The purpose of this stage is to determine all possible risks due to the presence of allergens in the facilities, either intentionally by ingredients or materials used in the formulation of the product such as additives, adjuvants, residues, etc. Or by contact with other foods or allergenic substances.

Once the risks have been identified, the mechanisms for their control should be established.

At this stage, a detailed description of the name or type of the substance or material identified should be made, an example of this may be the flour, for which its full name should be detailed: wheat flour.

In addition, for these allergenic substances, a list of supports must be made, where it must be taken into account:

• The containment or not of allergenic proteins in the allergen-derived products.

• The physical form of the allergenic derivatives, if they are in the form of fragments or particles, or if they are sticky, greasy and difficult to handle.

• If there are mechanisms or procedures that allow the management of cross-contact risks derived from the handling of this type of complicated and difficult to control allergens.

• If it is necessary to label the packaging of al