Food Management System in UK - Term Paper Example

of Birmingham Mohammad Alkatheeri no: 1196285 MSc Food Safety, Hygiene & Management FOOD MANAGEMENT SYSTEM Introduction In the United Kingdom, the proportion of individuals with food allergies is around 1 to 2% in adults and 5 to 8% in children. This demonstrates that approximately1.5 million people are currently suffering from food allergies in UK (Guidance on Allergen Management and Consumer Information, 2010). It is known that even small amount of allergens is capable of triggering reaction which can be severe and fatal for the consumer. Food allergies are termed as allergic reactions to specific food product that involves immunologic reactions in the body. Since, all allergens are amino-acids in chemical compositions; they can be present in food in large concentration and yet escape detection during food processing process (Guidance on Allergen Management and Consumer Information, 2010). These allergic reactions are accompanied by extensive release of chemicals in the body that create an auto-immune cascade in the immune system on ingestion. There are certain identified food products that are prone to allergic contamination especially the fish, celery, cereals and other egg and mustard containing food items (Fish Allergy - What You Need to Know, 2014). However, these products need to be labelled according to current allergen labelling legislation in order to protect consumers from unsuitable immune reactions. Discussion The allergen management is essential in safe-guarding consumers from adverse reactions of allergy and involves the handling of instruments, utensils, and packaging the food products. This process is vital for identifying food allergens and the consequences of their intake by sensitive individuals. The management takes care of avoiding cross-contamination of food during preparation and processing by major food allergens (Allergen management and Labelling for pre-packed foods, 2014). This food management process is comprise of managing waste, cleaning procedures, and managing people movements to canteen and other visitors. The manufacturing process also requires the system of observing people movements as it can transmit allergens on their clothing or hands. Key Steps in Preparing Allergen Free Food Products (Source: Guidance on Allergen Management and Consumer Information, 2010) Moreover, the handling activities of raw materials during harvesting and transport can transmit allergens and requires clear specifications of their suppliers. Further, the ingredients of the dish, as in this case is fish, ham and chicken pie with mustard, celery, white wine and cheese, are need to check of potential for allergy as certain proteins in fish and amylase in mustard can trigger immune reactions on intake (Fish Allergy - What You Need to Know, 2014). The food management also needs to take appropriate steps in ensuring that the ingredients should not come in contact with allergens during handling and storage (Guidance on Allergen Management and Consumer Information, 2010). While the food products are de-bagged, they need to be placed in labelled containers that can be identified easily. It is also essential for the food industry to communicate with people through labelling information about ingredient lists, detailed composition of the product and probable presence of particular allergens (Allergen management and Labelling for pre-packed foods, 2014). There is also a need to enclose an advisory labelling with clear information about components of the food and any possibility of cross-contamination which can arise during transporting, storage, and manufacturing of food. 1. People It is important for the staff members and other employees who come in contact with the food products to be fully aware of the food allergens and the complications of their intake by sensitive customers. The need to educate and train them in avoiding cross-contamination of food products can only be brought about by organizing training sessions, awareness programmes and tutorials (Guidance on Allergen Management and Consumer Information, 2010). These educational techniques need to be used especially among the people who come directly in contact in handling the ingredients, utensils, equipments, and in packaging process like hand washing, maintaining tools and food trays. The people directly in contact with the allergens are also required to be told about the management of allergens by posting the instructions on the soft boards within the premises. 2. Raw material and Supply Chains The workers who are involved in food chain process by harvesting and transporting the raw materials in and out of sites are also needed periodic audits and information. The supply chain authorities may ask the suppliers about the potential ingredients which may be allergic in nature like the soya proteins in textured vegetables; food additives as sources of amylase present in wheat, and cross-contamination like obtaining chickpea flour from a mill that also mills wheat (Guidance on Allergen Management and Consumer Information, 2010). The manufacturers’ purchasing specifications are necessary in ensuring the preparation of allergen free food by using warning statements on the products as a part of risk assessment process. 3. Manufacturing Premises, Equipment and Processes It is essential to use physical barriers between different departments of food production premises. The production facilities can also be made allergen free by minimizing unnecessary movements of equipments and by demarcating the cleaning of materials in separate production lines. Further, the weighing of equipments, scoops and instruments need to be dedicated and placed in lidded and labelled containers (Manufacturing Premises, Equipment and Processes, 2014). The labelling of the half-finished products is also essential in the food manufacturing process. On the other hand, the co-products which are broken and misshape food manufactured goods should also be subjected to normal allergen labelling controls. It is noteworthy that the allergic ingredients like oils like fish and shellfish should be used for cooking products containing that specific allergen only. 4. Cleaning and avoiding cross-contamination Cleaning process is a vital step in minimizing the risk of cross-contamination of allergen during the food manufacturing method. A visually clean standard is not enough to ensure safety and allergen free food product in the end. The environmental swabbing and residue inspection can reveal the traces of potential allergens which escape detection on hygiene assessment. Food products like powders, seeds, and pastes contain allergens and their validity after the cleaning process need to be ensured (Guidance on Allergen Management and Consumer Information, 2010). Equipments and utensils like cooking and cutting instruments should be dismantled and manually cleaned to reach hard to clean areas. Moreover, the packaging machinery and production equipments should also be assessed and inspected for allergen eradication. In places where cross-contamination is impossible to avoid, advisory label should be used if appropriate. Regular monitoring of the cleaning process and keeping records of daily cleaning is essential in sustaining allergen free food manufacturing. Pathogens, however, can easily move around within your operation making cross-contamination eminent nearly at any point of the food flow. With the knowledge on how and where it can happen, prevention is possible. Keeping ready to eat, and raw meals away from each other is the main basic way of avoiding cross contamination. In fighting cross contamination, items are kept away from the wall with a minimum distance of about 15 centimeters off the ground. Storage areas and facilities also regularly cleaned and dried (Nyenje, 2012). It is important to use storage containers that can withstand the trial of time, leak proof and those that have seals. In addition to the above, is never to use kitchen containers to store chemicals of any kind. When cooking, use of different equipment in handling different food types is key in preventing cross contamination. In making distinctions, different colours are critical as it helps avoid confusion( Hanashiro, 2005). For instance, using red for raw chicken and green for vegetables. 5. Packaging The discrepancies in the packaging and labelling are a major cause of allergen transfer while making the products ready for the market. The procedures that allow the checking of labels should be implemented and audited regularly, so that correct information is provided to the end customers (On the label, 2014). The processing and checking methods should be instilled by the use of automated label verification systems. It is essential to withdraw the old packaging if the recipe changes or a new ingredient is introduced in the product (Guidance on Allergen Management and Consumer Information, 2010). There is also a need to incorporate systems to ensure old packaging is removed from the wrapping machine. This can assist in avoiding the mix-ups of wrappers that potentially have come in contact with allergens. 6.Labelling Labelling is an important step in communicating with the consumers by delivering sale information on leaflets and on websites. The advisory label should be used in proximity with the ingredient list. The labelling provides information to customers, like the possibility of cross-contamination with the allergens during the production through raw materials and also about the ingredients which are deliberately added to the product (On the label, 2014). The use of detailed explanation of the procedures can minimize the confusion among the consumers about the food manufacturing conditions, techniques used for obtaining the raw materials and cleaning procedures. Conclusion Labelling food products on possible contamination with allergens is justifiable on the basis of risk assessment applied to manage operations in manufacturing, storage and transporting food products, and is vital to ensure the consumer safety from allergies (Allergen management and Labelling for pre-packed foods, 2014). Every procedure from the people handling the food products to the final labelling on the items for consumption is essential in ensuring the integrity of effective food chain management. However, potential contact of food and allergen during any step of the food manufacturing process can disrupt the continuity of efficient food manufacturing. The warning labels should be used in informing the consumers about significant risk of allergen cross-contamination but should not be utilized as a substitute for good manufacturing practices. It is noteworthy to report that the detailed explanation of mechanisms by which the allergens are handled in the food factory like manufacturing conditions and, separation and cleaning techniques minimize the risk of allergic reactions among the consumers. References: Allergen management and Labelling for pre-packed foods (2014). Food Standard Agency. Retrieved from http://www.food.gov.uk/business-industry/guidancenotes/labelregsguidance/maycontainguide (Accessed on 27th September, 2014) Fish Allergy - What You Need To Know (2014). Everything about Health. Retrieved from http://foodallergies.about.com/od/seafoodallergies/p/fishallergy.htm (Accessed on 27th September, 2014) Guidance on Allergen Management and Consumer Information (2010). Food Standard Agency: Best Practice Guidance on Managing Food Allergens with Particular Reference to Avoiding Cross-Contamination and Using Appropriate Advisory Labelling. Pp. 1-30. Retrieved from http://www.food.gov.uk/sites/default/files/multimedia/pdfs/maycontainguide.pdf (Accessed on 27th September, 2014) Hanashiro, A., Morita, M., Matté, G. R., Matté, M. H., & Torres, E. A. (2005). Microbiological quality of selected street foods from a restricted area of Sao Paulo city, Brazil. Food Control, 16(5), 439-444. Manufacturing Premises, Equipment and Processes (2014). Food Allergy Information. Retrieved fromhttp://www.foodallergens.info/Manufac/Management/Manufacturing.html (Accessed on 6th October, 2014) Nyenje, M. E., Odjadjare, C. E., Tanih, N. F., Green, E., & Ndip, R. N. (2012). Foodborne pathogens recovered from ready-to-eat foods from roadside cafeterias and retail outlets in Alice, Eastern Cape Province, South Africa: Public health implications. International journal of environmental research and public health, 9(8), 2608-2619. On the label (2014). Food Standard Agency; the Impact of Food Allergy. Retrieved from http://allergytraining.food.gov.uk/english/on-the-label/ (Accessed on 6th October, 2014) Read More