allergen management This encompasses all measures a food business takes to ensure that allergens are correctly labelled and that unintentional cross-contamination is avoided as far as possible. The legally relevant regulation is the Food Information Regulation (EU No. 1169/2011), Annex II of which contains the 14 main allergens These are labels that must be marked – even for loose goods, for example in the gastronomy. Our [document/section] covers the labeling rules in detail. Food labeling training.
Effective allergen management begins with an allergen matrix of all raw materials and products. This is followed by a risk assessment of potential cross-contacts, measures for storage, production planning, and... cleaning (including Cleaning validation), supplier management, labeling verification, and employee training – for those responsible, for example, with the Allergen management training, for production teams with the E-learning allergen training.
The labeling of traces ("may contain...") is not regulated by law and should only be done based on a sound risk assessment. Answers to frequently asked questions can be found in our [link to FAQ]. Webinar Allergen FAQ.
