Allergen management

Allergen management

What are allergens

Allergens are substances present in food that, in sensitive or intolerant people, can cause allergic reactions of various kinds, and even death. These foods are harmless to most consumers.

Allergic reactions can occur due to the presence of very small amounts of the ingredient to which the allergic person is sensitive.

Therefore, food allergies and intolerances are recognized as a problem of food security that must be managed properly, and in which food industries play a key role:

  • Through clear information about the content or presence of traces in all products, both raw materials and finished products.
  • Identification and segregation of allergens in warehouses, cameras, and throughout the production process.
  • Establishing preventive measures aimed at preventing cross contamination during the manufacturing process.

The European Union has developed a list of 14 allergens that must be identified when used as ingredients in a dish or food. These allergens are:

  • Lupin bean
  • Celery
  • Peanuts
  • Cereals that contain gluten
  • Crustaceans
  • Nuts
  • Sesame seeds
  • Eggs
  • Milk
  • Molluscs
  • Mustard
  • Fish
  • Soya
  • Sulfites / sulfur dioxide
Lista de alergenos

Other unofficial allergens

Lista de menu alergenos

In addition to the 14 allergens on the official list, there are customers and countries that include others to consider as "customer requirement" among which are, for example, carrots, peaches, strawberries, aubergines, etc.

These requirements also apply to establishments that sell bulk foods, such as supermarkets, restaurants, establishments that sell take-out, etc.

According to Regulation (EU) No. 1169/2011 of the European Parliament and of the Council of 25 October 2011 on food information provided to the consumer (OJ L 304 of 22.11.2011), food labels must indicate in a highlighting the allergens they contain, for example in bold, or capital letters or with another type of letter.

Who is it for?

  • Food manufacturers
  • Packers
  • Restaurants
  • Caterings and collective restaurant business

How can we help you

Qualyment Innovación S.L. has extensive experience in the development of protocols to prevent cross-contamination by allergens.

  • Identification of allergens in the plant.
  • Analysis of risks in relation to possible contamination
  • Determination of preventive measures
  • Development of allergen management procedures and plans
  • Staff training
  • Internal audits and sampling to validate the implanted system

Talk to one of our specialist

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