VER- en BEWERKING VAN PRODUCTEN

Planning, kruisbesmetting, herverwerken en Personeel & hulpmiddelen

Zorg voor een juiste planning van de bewerkingen:

1. Bereidt eerst de niet allergene producten en dan pas de gerechten of het gerecht waar allergenen in komen. Niet zoals hier dus! [klik hier voor een filmpje]
2. Reserveer in de keuken een apart gedeelte waar de niet-allergenen gerechten worden bereidt. We realiseren ons dat dit niet altijd mogelijk is, door de beperkte ruimte. Zorg er dan voor dat er bij een bestelling een gedeelte van de keuken goed schoongemaakt is en dat er apart keukengerei en potten/pannen gebruikt worden.
3. Hoewel we realiseren dat het in de keuken er soms heel hectisch aan toe kan gaan en het keukenpersoneel dan vaak met meerdere taken bezig is, is het van belang dat bij het bereiden van een gerecht waar bepaalde ingrediënten ( allergenen) niet in mogen komen, de aandacht even alleen bij dat gerecht is. Bedenk een foutje zit in een klein hoekje en vaak kun je dat dan niet meer visueel terugvinden in het gerecht. De klant zal het
   evenwel wel merken!
    

Vermijden of beperken van kruisbesmetting

Stel een vaste procedures op voor het personeel:

1. Handen wassen na het werken met bijv. pinda's, noten, vis, etc.
2. In het kader van voedselveiligheid (HACCP) wordt er nu al gebruik gemaakt van bijv. gekleurde snijplanken om met name bacteriële kruisbesmetting te voorkomen. Dit is voor allergenenbeheersing niet voldoende! Wees bewust waar je mee bezig bent, bijvoorbeeld het gebruik van de groene snijplank (voor groenten) kan een bron van kruisbesmetting zijn als het tussendoor niet schoongemaakt wordt.

3. Denk aan het gebruik van keukengerei zoals messen, vorken, pollepels, potten, schalen, pannen, grillpannen, etc.
   Het roeren in verschillende potten of pannen met eenzelfde (pol)lepel kan al funest zijn omdat op deze manier ingrediënten (dus ook allergenen) worden overgedragen.

PERSONEEL en HULPMIDDELEN

1. Overweeg om iemand van het keukenpersoneel verantwoordelijk te stellen voor dat gedeelte van de keuken waar niet-allergenen gerechten worden bereid én de bereiding van NIET-allergene gerechten zelf (het is verstandig om ook anderen als reserve aan te wijzen, ingeval de eerst verantwoordelijke persoon afwezig is wegens vakantie of ziekte).
2. Leer aan dat al het gebruikte gereedschap en apparatuur schoongemaakt wordt tussen het bereiden van de verschillende gerechten.
3. Overweeg het gebruik van maiszetmeel, lecithine, etc.  

APPARATUUR EN SCHOONMAKEN


Dedicate separate equipment, lines, rooms or facilities for allergen-containing
product, if possible
Color-code areas, equipment, containers and/or utensils for allergen use
Be aware of how equipment design affects potential cross-contamination
Include any utensils and equipment tools in allergen planning
Encourage workers to speak up if they see need for changes or
improvements
Proper sanitation
Thoroughly clean all equipment and visually inspect it afterwards
Focus on hard-to-clean areas and look for “hidden” residues
Inspect the line to make sure it’s “allergen clean”
Ensure proper storage of clean items
Allow for appropriate time between changeovers
Focus on results and be aware that clean-up may require extra effort
Create a sanitation procedure check-list
Use of immunoassays may detect allergenic proteins; swabbing equipment
may pinpoint the source
LABELING & PACKAGING
Product Formulation, Content of the Label, and Packaging
Product formulation
Be aware of ingredients that may cause allergic or adverse reactions
Label or separate products that cause allergic reactions
Verify during scale-up that correct ingredients are used
Allergen-derived ingredients are edible oils, flavors and hydrolyzed proteins –
no protein, no problem.
Use ingredients that are already included in other products
Avoid using allergenic ingredients in such small amounts that they have no
functional effect on the product
Make NO substitutions unless your label reflects the change
Apply accurate labels
List all ingredients with proper names
Include sub-ingredients (i.e., list the ingredients of soy sauce)
List the specific source of vegetable oils and proteins
Include in the product NO undeclared ingredients
Color code and change color of packaging for product with new formulation
Color code and change color of packaging for similar products with different
formulations
Packaging
Check for correct packaging material
Check labels during product run
Throw out old or out-of-date packaging
Develop systems to assure individual, unlabeled items (granola bars, etc.) are
eventually packaged and labeled properly
Check for latex use during packaging process
LABELING LANGUAGE
Plain Language, Required Ingredients, and Supplemental Statements
Plain language on labels
Ingredient terms commonly understood by consumers for the major food
allergens should be disclosed on the information panel, within, or in the
immediate proximity to, the ingredient statement of the food label, by using one
or more of the following methods:
The use of a statement such as, “Contains ______,” with the blank filled in
with the ingredient term commonly understood by consumers for the major
food allergens. (e.g. “Contains Soy and Milk”). This statement may be prefixed
by an allergy information statement phrase (e.g. Allergy Information:
Contains Soy and Milk).
The use of an asterisk or other reference mark next to the ingredient name or
class name that refers the consumer to a statement that identifies the
ingredient term commonly understood by consumers for the major food
allergens. Example:…, casein*, whey*, semolina†, natural flavor†,… would
appear in the ingredient statement, referring to the consumer statement, such
as: “Allergy Information: Contains * Milk, and †wheat”.
The use within the ingredient statement of a parenthetical statement following
the ingredient name or class name that identifies the allergens that are
present in the ingredient such as: “…, natural flavor(peanuts and soy),
whey (milk)….”.
The use within the ingredient statement of a name that identifies the presence
of the allergen such as: “natural walnut flavor”, or “natural peanut flavor.”
The use of bolding or highlighting within the ingredient statement, or in allergy
information statements, in immediate proximity to the ingredient declaration.
Required ingredient labeling
Ingredients required to be declared on the label, must be listed by their common
or usual name in descending order of predominance by weight. Source: 21CFR
101.4 (a)
An complex ingredient which itself contains two or more ingredients, must be
declared in the ingredient statement by:
Declaring the common or usual name of the multi-component food, followed
by a parenthetical listing of each ingredient in descending order of
predominance.
Declaring each ingredient in the multi-component food in descending order of
predominance without listing the ingredient itself.
If the term “salad dressing” appears on the label ingredient declaration; then
each sub-ingredient must be listed.
If the term “soy sauce” appears on the label ingredient declaration; then each
sub-ingredient must be listed. Source: 21CFR 101.4 (b) (1)
Each individual ingredient of a food intended for consumption shall be declared
by its common or usual name, for example:
If the term “yolk” appears on the label ingredient declaration and in fact it is
“egg yolk”; then it must be labeled as “egg yolk”. Source: 21 CFR 101.4 (b)
If the term “nondairy” appears on the label ingredient declaration then it must
be followed by a parenthetical statement identifying it’s source (e.g.
…,casein(a milk derivative) Source: 21 CFR101.4 (d)
Supplemental labeling statements
Food processors that prepare food potentially exposed to inadvertent contact
with major food allergens acknowledge that labeling is not a substitute for good
manufacturing practices (GMP). Supplemental labeling statements are used
when the ingredient is not present in the product, but risk of contamination is
present even when the firm is using Good Manufacturing Practices.
Supplemental allergen statements should be used judiciously and only
when all four of the following criteria are met:
1) The presence of the Major Food Allergens is documented through visual
examination or analytical testing of the processing line, equipment, ingredient
or product, or other means;
2) The risk of the presence of the Major Food Allergens is unavoidable even
when current GMP’s are followed.
3) A Major Food Allergen is present in some, but not all, of the product; and,
4) The presence of a Major Food Allergen is potentially hazardous.
When all four of these criteria are satisfied, the supplemental allergen
statement should be placed, at the end of, or in close proximity to the
ingredient statement.
Some examples are “May Contain (allergen),” and “This product was processed
on machinery that was used to process products containing (allergen)”.

[hoofdgerecht 3]                                                               [hoofdgerecht 4]