Characterization of risks due to the presence of allergens

One of the basic activities in any Hazard Analysis and Critical Control Point (HACCP) system, which must be carried out at each stage of the food processing and handling process, is the characterization of potential hazards arising from the presence of allergens in the resulting product.

In order to ensure that the necessary information is obtained and to cover the necessary evaluation considerations. Following these steps will provide the information necessary for operators to determine whether or not a product requires allergen labeling.

Only if after a complete and thorough risk assessment, it is determined that there is a high likelihood of cross-contamination with allergens that may pose a hazard to customers.

In cases where it is possible and with a view to reducing the likelihood of possible cross-contamination, it is recommended that packaging processes be modified and mechanisms for warning labeling be implemented.

In order to carry out these characterization steps, information on the presence of allergens in the formulation is required, as well as detailed information on possible cross-contamination scenarios due to the presence of allergens.

This characterization can be