Effective allergen management practices to reduce allergens in food

The chapter focuses on how a retailer can approach allergen management across its business and how to go about achieving a consistent approach across the supply base. It shows how allergens on site are risk assessed using a simple step by step process. It then focuses on factory standards and controls within different factory environments. Different allergens in the food chain are identified and their risk management is discussed. The chapter also describes the evolution of a food labelling system within an organisation and how to reduce the risk to consumers via the participation of suppliers in allergen identification and labelling.