{"id":1726,"date":"2019-11-19T09:32:24","date_gmt":"2019-11-19T09:32:24","guid":{"rendered":"https:\/\/sites.manchester.ac.uk\/foodallergens\/?page_id=1726"},"modified":"2020-04-07T12:30:39","modified_gmt":"2020-04-07T11:30:39","slug":"manufacturing","status":"publish","type":"page","link":"https:\/\/sites.manchester.ac.uk\/foodallergens\/information-for-food-businesses\/manufacturing\/","title":{"rendered":"Manufacturing"},"content":{"rendered":"

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\nFood Allergens<\/a><\/span><\/span>
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ use_custom_gutter=”on” gutter_width=”2″ specialty=”on” parallax_method_1=”off” parallax_method_2=”off” _builder_version=”3.0.74″ transparent_background=”off”][et_pb_column type=”1_3″ _builder_version=”3.0.47″ parallax=”off” parallax__hover=”off” parallax_method=”off” parallax_method__hover=”off”][et_pb_sidebar area=”et_pb_widget_area_1″ show_border=”off” admin_label=”Left Nav Sidebar” module_id=”left-nav-menu” _builder_version=”3.0.74″ remove_border=”on”][\/et_pb_sidebar][\/et_pb_column][et_pb_column type=”2_3″ specialty_columns=”2″ _builder_version=”3.0.47″ parallax=”off” parallax__hover=”off” parallax_method=”off” parallax_method__hover=”off”][et_pb_row_inner admin_label=”Row” _builder_version=”3.0.47″][et_pb_column_inner type=”4_4″ saved_specialty_column_type=”2_3″ _builder_version=”3.0.47″ parallax=”off” parallax__hover=”off” parallax_method=”on” parallax_method__hover=”on”][et_pb_text _builder_version=”3.17.6″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” module_alignment=”left” use_border_color=”off”]<\/p>\n

Manufacturing<\/h1>\n

Food manufacturers are responsible for the safety of their products. They can manage allergen risks through use of a hazard analysis and critical control point (HACCP) programme.<\/p>\n

\"HACCPThe presence of allergens in products is a risk that manufacturers must manage. In the European Union it is a legal requirement<\/a> to declare allergenic ingredients in most foods.<\/p>\n

An example risk is that allergens may enter foods inadvertently through, for example, the use of common processing equipment, or adjacent production lines.<\/p>\n

This may result in a \u2018peanut-free\u2019 product containing traces of peanut, for example.<\/p>\n

In this lifecycle you should identify the critical points where allergens may be introduced into products during manufacture or where products may be wrongly labelled.<\/p>\n

You should also establish a system to monitor these critical control points to ensure that unintentional cross-contact and incorrectly labelled products are minimised.<\/p>\n

Good manufacturing practice<\/h2>\n

Good manufacturing practice (GMP) is a system to ensure that products meet food safety, quality and legal requirements. As a food manufacturer you should have GMP in place.<\/p>\n

HACCP is the recommended approach to control the possibility of allergen contamination. It can be part of GMP and is a systematic programme to assure food safety.<\/p>\n

A HACCP programme consists of the following steps:<\/p>\n