CONTROLLING THE RISK OF ALLERGENS IN DAIRY PROCESSING
Introduction
An allergen is any substance that causes a person's immune system to overreact - the amount of an allergen needed to initiate a reaction, varies.
Peanuts & tree nuts are among the most common and potent allergens - only a very small amount is needed to trigger a potential life-threatening allergic reaction.
Therefor it is of the utmost importance that a food manufacturing facility identifies and controls the potential ways that an allergen can enter the product, for example knowing your supply chain and the origins of your ingredients, or any allergen cross-contact risks.
** Refer to the article attached for more information on how to avoid cross-contact of allergens in the dairy plant, as well as steps for cleaning and validating tools & equipment.