Allergen management in the food industry

The ifp Institute for Product Quality is a DIN EN ISO 17020 accredited inspection body for allergen management. Within this framework, we objectively and professionally inspect your allergen management and its implementation during operations.

As part of an allergen management inspection, we analyse and evaluate the premises, processes and documents of the food company. Structural characteristics will be included in the inspection. The focus of the allergen management inspection is on avoiding and detecting potential cross-contaminations with allergens, referred to as “cross contacts”. Cross contacts are unintentional carry-overs within a company to products which do not contain the allergen carried over according to the intended ingredients. Cross contacts present a potentially high risk for allergy sufferers, and should be avoided or reduced as far as possible. The purpose of the inspection is to assess if the operational conditions are consistent with the requirements for avoiding allergen carry-overs.

Allergen management inspections according to DIN EN ISO/IEC 17020 for food manufacturers

The requirements for allergy management in the food sector are manifold and affect all areas of the manufacturing process, from purchasing to delivery. An allergen management inspection consists of three steps:

  1. Examination of the documents and structures, to include: allergen policy, risk analysis, training, supplier management, incoming goods, goods storage and provision, production and handling of allergenic ingredients/products, personnel, etc.
  2. Site inspection to verify implementation of the allergen management system in ongoing production. At the same time, potentially also on-site verification by means of immunological rapid tests or sampling for laboratory analysis.
  3. Preparation of a report including the assessment, and if so requested, with classification and certification

Allergenmanagement inspections