Management of food allergens in the food industry

Ensuring food safety for people suffering from various intolerances faces serious threats posed by allergens which have become a challenge for food manufacturers and mass caterers. These businesses are required to develop and implement appropriate programs to manage allergens present in their sites. The purpose of this paper was to analyze the actions taken by food manufacturers with respect to substances and products causing allergies or food intolerances in the context of providing consumers with a safe, properly labeled product. To achieve the objective of this study, a data analysis and synthesis method was employed based on requirements defined in obligatory and non-obligatory standards for food safety assurance and management in the food production sector. In summary, as regards allergen management, the companies must create appropriate conditions and take adequate measures (including the analysis of risks due to intentional and adventitious presence of allergens in food, and the implementation of appropriate preventive actions). Solutions provided in the mandatory standards, mainly GHP and HACCP, as well as in non-mandatory standards, such as ISO 22000, BRC, IFS and SQF, may be helpful in the management of substances causing allergies or intolerances.