1. Allergen Control

2. Why Is Kraft Heinz Focusing on Food Allergens?
At Kraft Heinz the number one reason we’re after Allergens is to protect consumers.
If an unlabeled allergen gets into the product it shouldn’t be in, someone with a food allergy could become seriously ill, maybe even die.
We are making food here; we have a legal, moral and ethical responsibility to protect consumers.

3. Why we need to know about allergens?
Allergens present in product, either by design or by potential manufacturing cross contamination, must be declared in our labels.
The failure to properly declare allergens creates a food safety hazard to our consumers.

4. Quality Training Objectives
Identify ingredients & products that contain allergens at your plant or your line.
Know the steps in the manufacturing process where unlabeled allergens could possibly be introduced into a product.
Understand the methods we use to control unlabeled allergens.

5. US Allergens Often called the “BIG 8” Soy Wheat Dairy/Milk Fish
Crustaceans
Tree Nuts
Eggs
Peanuts

6. In addition to the “BIG 8”
Canadian Allergens
In addition to the “BIG 8”
Soy
Wheat
Dairy/Milk
Fish
Crustaceans
Tree Nuts
Eggs
Peanuts
MUSTARD
SESAME
SULFITES

7. Allergens in our Facility
Peanuts
Tree Nuts – Almonds, Cashews, Brazil Nuts, Filberts, Pecans, Macadamia Nuts, Walnuts and Pistachios
Seeds – Sunflower Kernels
Celery – Dry Roast spice

8. Allergic Reaction
Allergic reactions to food occur when the body's immune system mistakenly attacks harmless food proteins.
Symptoms of food allergy affect the skin (i.e. hives; swelling of the lips, tongue, and face), respiratory system (i.e. shortness of breath, wheezing), and the gastrointestinal tract (i.e. abdominal pain, vomiting), and even cause heart failure. If left untreated, these symptoms can be fatal.

9. Allergic Reaction
Between 6 and 7 million Americans (2 to 2.5 percent) are estimated to suffer from food allergy. Two million of which, are school-age children In the U.S., an estimated suffer from food allergy.
The “Big 8” account for 90 percent of allergic reactions: peanuts, tree nuts (walnuts, pecans, etc.), fish, shellfish, eggs, milk, soy, and wheat.
Food allergy is the leading cause of anaphylaxis outside the hospital setting, accounting for an estimated 30,000 emergency room visits each year.
It is estimated that between people die each year from food-allergy induced anaphylaxis-a severe allergic reaction.
Currently, there is no cure for food allergy. Avoidance is the only way to prevent an allergic reaction to food.

10. Identify Where can risks occur?
Raw materials and ingredients
Rework
Shared equipment (line runs multiple allergens)
Other materials in the facility
Tools (barrels, brushes, spatulas, scoops)
Personnel (allergen material on uniform, hands, shoes, bump caps, gloves etc.)
Adjacent lines

11. Ways to Eliminate Allergens
Production scheduling
Sanitation program – Allergen Changeovers
Rework – Like to Like
Using the right ingredients and formula
Verification of correct labels and packaging material
Store allergen products separately
Clean product spills promptly
Keep all containers types labeled

12. Labeling
Ensure label approval processes are in place for new products or changes to current products.
Review incoming labels prior to receipt for accuracy.
Ensure product specification and formulation changes are immediately reflected on labels. Consider approaches to highlight newly introduced allergen components.
Monitor, document, and verify the correct label at all changeovers as they occur.
Discard all out-of-date labels or packaging in a timely manner.
Implement proper inventory control procedures for packaging materials.
Implement proper packaging staging control procedures.
Train line personnel on techniques for ensuring product labels are switched appropriately at product changeover on the production line.

13. Sanitation
Cleaning is our first line of defense in preventing cross contamination.
Most of our facilities are not able to dedicate a specific processing line to allergen product production.
Allergen residue (protein) must be removed prior to running non-allergen containing products.
Standard Sanitation Operating Procedures (SSOPs) define the scope and schedule for cleaning and sanitizing production areas.
Method of cleaning used is dependent on the product produced.
Wet vs. Dry

14. Sanitation
Sanitation procedures established must be validated for effectiveness and implemented.
Procedures should be verified each time they are completed.
Procedures should be reviewed any time changes are made.
New equipment
Different cleaning chemicals or tools
Product modification

15. Employee Cross Contamination
You and your co-workers can provide a “hideout” for allergens. Maybe you have some pecan crumbs on your clothes that are accidentally brushed off on product the product.
There are a lot of possibilities for how you could accidentally bring an allergen into product that isn't supposed to contain one.
Follow GMPs and be aware of your actions

16. What can you do? Know what foods are allergens
Follow all allergen control rules
Know where food allergens can hideout
Do not expose our product to allergens