Personnel risk analysis

The risk analysis is generally presented through tables, which should be made taking into account the opinion of experts who provide their criteria, based on experience and good information on the subject, to serve as a guide for food industry operators in verifying the performance of the allergen risk management program.

The use of the table should be complemented with the experts' criteria for the analysis of each product, line or installation of the production process, their opinions being a basic instrument in the improvement of the allergen risk management program.

Examples of possible aspects to be included in the tables for risk assessment. Critical points:

• Example: critical element production. Considerations of good practices.
• Example: contamination of nearby lines by cleaning methods. Probabilities of cross contamination.
• Example: objective assessment of whether or not cross-contamination is possible. Causes that generate probable cross-contamination.
• Example: compressed air used for cleaning spreads particles and contaminates nearby production lines. Description of possible allergens causing cross-contamination.
• Example: peanut particles. Recommendation of measures to control cross-contamination.

• Example: change of cleaning method, discontinue use of compressed air. It would not be necessary to use labeling to warn of the presence of allergens. Good practice considerations, based on common causes of error in allergen risk management:

Critical element: personnel. All employees are trained and have understood the in-plant allergen control programs:

• New employees receive allergen training.

• Employees receive job-specific allergen training at least once a year.

• The training program includes allergen control training as well as other aspects for the proper performance of their tasks.

• Employees' allergen knowledge and skills are evaluated and verified.

• Training records are documented, all records are up to date.

• Employees who did not receive mandatory training are identified and followed up to ensure that training is done.

• Project and plant engineers, maintenance personnel and quality representatives have received training on hygienic design to be considered when designing equipment capable of effective allerge