Stages for risk characterization

Recognize all potential allergens present in the facility that may be intentionally or unintentionally added to the finished product.

Identify all potential allergen cross-contacts that may occur in food, from raw material supplier operations, through the food handling and production process, to customer use.

Assessment, following good manufacturing practices, of the problems detected during the identification of allergens and possible cross-contacts. Evaluate the level of danger of the allergens detected and of the possible cross-contacts.Define the amount of allergen needed to provoke reactions and the preva lence of these reactions.Determine the percentage of allergenic proteins. To determine the phys