Points have been identified. Evaluation for allergen hazards
(a chemical hazard) should be part of the company’s Hazard
Analysis and Critical Control Points plan. Additionally, the
following steps are essential to control cross-contamination
• Train your team. Teach employees about the major food
allergens and where they are found in your operation.
Training personnel from management and researchers to
line production employees will help ensure that risks associated with allergens are fully understood.
• Monitor your processes. It is important to have an ongoing monitoring system to verify that all Critical Control
Points are being consistently met. Dedicate production
systems to handle only allergen or nonallergen products.
• Redesign the product flow. Ensure that allergenic ingredients are added at the end of a production line, limiting
equipment exposure. Design production lines to isolate
allergen-addition points, dedicate refeed systems, ensure
product containment, and eliminate crossover of conveyor
• Design and install equipment for easier cleaning, inspection, and maintenance. Improved design enhances
cleanability, decreasing the risk of allergen cross-contamination.
• Use separate or recently cleaned and sanitized equipment. Did you know that your normal cleaning and sanitizing processes can remove food allergen proteins? 5 An
even better practice is to maintain separate surfaces and
items specifically for allergen-free food preparation.
Implementing an allergen control plan in your food processing plant is essential to avoid allergen cross-contamination
and potentially damaging recalls and adverse or even fatal
physiological reactions in consumers.
The number of people with food allergies continues to
grow, presenting both a challenge and an opportunity for food
manufacturers. Using reliable test kits to accurately detect potential allergen contamination has become a critical necessity
for food producers. The increased availability of food allergen
test kits allows the reliable detection of allergens in food products, helping safeguard the food supply. n
Food Safety Magazine thanks Emilee Follett, CP-FS, CCFS, from
StateFoodSafety for her expertise.
(continued from page 22)
condensation formation, and excessive drying times after wet
Air handling in a manufacturing factory where exposed
food products are present is very different from air handling
in any other commercial or residential environment. Air in
these exposed food product environments must be controlled
according to parameters determined through a risk assessment.
Once the important controls are determined, the AHUs and
associated ductwork can be designed, maintained, and cleaned
in the most appropriate way to achieve the desired control.
Finally, verification activities will ensure that the controls are
maintained to the standards set by the factory stakeholders. n
Duane Grassmann is the corporate hygiene manager at Nestlé USA. Over the past
40 years, Duane has made food manufacturing sanitation and hygiene his primary
focus. In his career, he has worked with countless factories in the U.S. and Canada,
and has significant hygiene-related involvement in hundreds of factory engineering
projects. In the last 11 years, he has held corporate roles at Nestlé USA and Schwan’s
Company. Prior to these corporate positions, he worked for 30 years with numerous
companies in various sanitation management positions.
(continued from page 30)
Instant Moisture Meter
Kett has announced the availability of its KJT130 hand-held portable instant moisture meter. The user points the
instrument at an ingredient, and the moisture content is
instantly shown on a digital display, with results accurate to
0.01 percent. The key to this innovative analyzer is that it allows companies to cost-effectively conduct as much testing as
Kett, 800.438.5388 • kett.com/
Rheonix Inc. has announced the launch of its Listeria
PatternAlert™ assay, a method for rapidly identifying
molecular patterns from Listeria strains. It will assist food
producers in identifying harborage sites for persistent
Listeria and in tracing back sources of contamination. The
assay provides results in just 6 hours after a presumptive
positive screen, enabling users to take rapid action to reduce
the risk of contamination and recall.
Rheonix, 607.257.1242 • rheonix.com
Local Temperature Display
Sensaphone now offers a local temperature display
device that provides an at-a-glance reading of the current
temperature. When the temperature falls out of the
programmed limits, the display triggers an audible alarm,
immediately alerting on-site staff of a potential problem.
Sensaphone, 877.373.2700 • www.sensaphone.com