An Allergen Control Plan is a critical component in your product safety initiatives. Your Allergen Control Plan is your company’s written document regarding the storage, handling, processing, packaging, and identification of allergenic foods and ingredients.
Your Allergen Control Plan must be implemented, audited, enforced and updated continually. Every time you make a change in a process or a product, assess your plan and update as needed. Every time you hire a new employee or change the responsibilities of an employee, make certain they understand their role in the Allergen Control Plan through documented training. Every time you begin working with a new supplier, evaluate their Allergen Control plan and change yours as needed. If you change or add locations, a new Allergen Control Plan should be developed specifically for that location.
An Allergen Control Plan is about protecting the health and confidence of consumers. But it is also about protecting the financial health and reputation of your company.
Michael Brodsky has been an Environmental Microbiologist for more than 47 years. He is a Past President of the Ontario Food Protection Association, the International Association for Food Protection and AOAC International. He serves as co-Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC Official Methods of Analysis and the AOAC Research Institute. He is a reviewer for Standard Methods for the Examination of Water and Wastewater and a chapter co-editor on QA for the Compendium of Methods in Microbiology. He is also a lead auditor/assessor in microbiology for the Canadian Association for Laboratory Accreditation.