Best Practices for Allergen Management

It is very common for people to deal with food allergies, which is why it is also made mandatory by the government to ensure hiring only food safety certificate holders for food handling. According to the data available, over 2% of adults, 10% of infants under the age of one, and 4-8% of children up to five years of age suffer from a food allergy. If you are running a food business like a food manufacturing unit, hotel, or restaurant, it is imperative to ensure hiring only skilled professionals and also provide them with food safety courses so they can learn to take care of the best safe food handling measures for allergen management. Here are some quick allergen management practices that can further help your facility.

Communicate with suppliers – 

One of the most important things to keep in mind is to maintain clear communication with the suppliers so that you know exactly what is contained in the ingredients and other food items that you are buying from the suppliers. It plays a very important role in understanding the ingredients when choosing suppliers who can determine the allergen content of the items that they sell. So when you are searching for a supplier, make sure to do some research also you can perform an audit or check compliance certifications to verify what the supplier declares about their items.

Understand proper storage protocols – 

There is a reason why special attention is paid to proper storage when you opt for a food safe online course; improper stage can lead to food contamination. And it is the responsibility of the hotel owner to ensure proper storage. It is even more important for raw food items because they are the most likely to get contaminated in the absence of proper food storage. According to specialists, it is important to handle and store all the food items in a way that minimizes the chance of cross-contamination. Look for the items that contain allergens and always ensure to store them away from other food items, in clearly marked closed containers.

Know ingredients and recipes – 

If you have taken a food safety course or food safety certificate, you would already know that having a good understanding of the ingredients is very important and every team member must know about it. Make sure to ask team members if they should check the product labels of all foods and ingredients used in the business for mentions of allergens. Additionally, team members must also check labels, even if it seems like a product wouldn’t contain a particular allergen. Pre-packaged food items should be also carefully checked, especially products manufactured off-site, and only use properly labeled ingredients and products.

So, when you are running a food business, keep in mind the above-mentioned practices to avoid food contamination as well as allergen management so that your customers can have confidence of eating healthy when they are going to buy anything from your facility.

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