food allergen control plan

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A guide and FAQ about developing an allergen control plan in both english and spanish
An overview of sanitations procedures to control allergens. This includes common components of sanitation standard operating procedures, successful sanitation approaches, and other approaches for limiting allergen cross contact.
A guidance write up of necessary components of food labels for Connecticut processors. Includes contact information for the Department of Consumer Protection, who will provide comments for processors.
A guide to writing an allergen control plan, including necessary topics that a plan should address such as: supplier monitoring, plant traffic flow, raw material storage, color-coding systems for utensils used with allergens, production scheduling, cleaning, use of rework, evaluation of program effectiveness, label review policies, frequency of plan review, documentation and documentation review of activities, and employee education. Please note that this post predates 21 CFR 117 and updated resources should also be consulted.