GENERIC DOCUMENTS AVAILABLE FROM FACTS

1. FACTS Guidelines for the Management of Allergens and the Development of an Allergen Control Policy

A generic document which includes:
• Introduction to food allergens
• Allergens that need to be controlled in South Africa and recommendations for labelling allergen-containing raw ingredients.
• Thresholds for common food allergens
• Allergen Management and the development of the allergen control plan
• Specific steps in the development of the allergen control plan
- Raw materials
- Supplier controls
- Receiving, distribution, handling allergens
- Research & development
- Manufacturing process
- Equipment & system design
- Rework
- Cleaning
- Labelling and packaging
- Employee awareness
• Precautionary labelling and VITAL

2. FACTS Guidelines for Cleaning of Allergens in Food Processing Environments

A generic document which includes:
• Introduction to food allergens and cross-contamination
• Challenges in removing allergens by cleaning
• Cleaning methods for the removal of allergens
• Wet cleaning methods:
- Factors influencing efficacy of wet cleaning, including detergent types and concentrations, cleaning times and temperatures and mechanical energies
- Choices of wet cleaning methods, including manual, foam and gel cleaning and cleaning-in-place (CIP) systems
• Dry cleaning methods
- Factors influencing efficacy of dry cleaning
- Choices of dry cleaning methods, including brushes, clothes, vacuuming, compressed air, flushes and new technologies
• Specific cleaning applications
- Open plant cleaning, floor and wall cleaning, tray and rack washing
• Establishments of effective cleaning programs: detailed 7-step process
• Validating and verifying cleaning
- Validation versus verification
- What to measure to validate cleaning
- Sampling criteria for cleaning validation

If you would like a quotation for any of these Guidelines, please contact us.

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