SQF Code Edition 9 - Safe Quality Food 2.8.1: Allergen Management (Mandatory)

What does 2.8.1 require?

The responsibility and methods for controlling allergens and preventing allergen contamination are documented and implemented in a programme that includes a risk analysis of which inputs contain allergens, food-grade lubricants and processing aids included; an assessment of allergens brought into the workplace through canteens, vending machines, lockers and visitors; a list of allergens applicable in the countries of manufacture and destination where known, accessible to relevant staff; allergen hazard control built into the food safety plan; and management plans for the identified allergens (2.8.1.1). People who receive or handle inputs, part-processed product, rework or finished goods are shown how to recognise allergen-containing items and how to handle, store and keep them apart (2.8.1.2); allergen-containing foods are clearly identified and segregated with monitored procedures (2.8.1.3). Cleaning of product contact surfaces between changeovers where allergens may be present is effective, proportionate to risk and law and removes target allergens including aerosols, and separate equipment is provided where hygiene or segregation cannot suffice (2.8.1.4); cleaning of allergen areas and equipment is validated and verified on a risk basis (2.8.1.5); changeover procedures eliminate cross-contact risk (2.8.1.6). Identification provides clear, compliant labelling of products made on lines handling allergens (2.8.1.7); for allergen-containing products, traceability reaches back to every ingredient and processing aid used (2.8.1.8); label accuracy and true-to-label status for allergens are controlled, for example by label approval at receipt, reconciliation in production, destruction of obsolete labels, finished-product label checks and changeover procedures (2.8.1.9); allergen rework keeps product safe and is identified and traceable (2.8.1.10). Sites that handle no allergens still keep a programme to mitigate allergens introduced through suppliers, contract manufacturers, staff and visitors (2.8.1.11).