Allergen Cleaning Validation Checklist

Food allergies affect an estimated seven to eight million consumers in the United States. Although most food allergies cause relatively mild and minor symptoms, some can cause severe reactions, and may even be life threatening to particularly sensitive individuals. Documenting the validation of the allergen cleaning procedures will satisfy the needs the company’s food safety personnel, corporate management, consumers and support the argument that a company is proactively taking responsibility to control allergens. The Allergen Checklist is designed to provide assistance to small to mid-sized companies that are developing or revising their Allergen Control Plan. Download the document to outline major activities that should take place and identify needs if any deficiencies are found.

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Downloads

Spotlight on Baking

Companies producing Ready-to-Eat food must justify that production processes reduce or eliminate pathogens to an acceptable level.

Download

Validating the Reduction of Salmonella and Other Pathogens in Heat Processed Low-Moisture Foods

Proper validation procedures pathogen reduction heat-processed, low-moisture foods

Download

Featured Content

WEBINAR

Tools for Validating Key Components of a Low-Moisture Food Safety Plan

By David Anderson, Food Safety Manager, Del Monte Foods, Dr. Bala Kottapalli, Principal Microbiologist - Food Safety, ConAgra Foods, Dr. Bradley Marks, Professor of Biosystems Engineering, Michigan State University

Recorded Jan, 2014