Controlling food allergens in processing environments can be a challenging but not impossible task. Brands and manufacturers from small to large often have questions or concerns about managing allergens, specifically peanut, in their facilities.
The National Peanut Board has partnered with the renowned Food Allergy Research and Resource Program (FARRP) to create “Controlling Peanut Ingredients in Food Processing Facilities,” a free, downloadable roadmap for processors to develop and implement allergen control plans, with a specific focus on controlling peanut ingredients.
While this guide is not designed to replace detailed operations protocols or the protocols required for food safety standards or certifications or specialized marketplace certifications, it does provide information on key aspects of allergen management including:
- Hazard Analysis
- Supply Chain Controls
- Ingredient Receiving, Storage and Handling
- Preventing Cross-Contact during Processing
- Labeling and Packaging Controls
- Allergen Change-Overs
- Precautionary Allergen Labeling
“Controlling Peanut Ingredients in Food Processing Facilities” also features real-world case studies from small, medium and large brands who are thriving and successfully managing peanut, including Mission Mighty Me peanut puffs, Crazy Richard’s frozen snack bites and Hershey’s chocolate.
“The good news is that if processors are currently working with any of the other major allergens—milk, eggs, fish, shellfish, tree nuts, soy, wheat and now sesame,” said Sherry Coleman Collins, MS, RDN, LD, and NPB consultant, “then the stage should already be set to properly manage peanut ingredients.
Learn more about “Controlling Peanut Ingredients in Food Processing Facilities.”