Implementing Allergen Control Programs in Shared Processing Lines

Managing the Risks of Cross-Contact

For food manufacturing plants running multiple product lines on shared equipment, managing allergens (such as wheat, soy, milk, eggs, peanuts, tree nuts, fish, and shellfish) is a critical compliance challenge. Implementing a bulletproof Allergen Control Program is essential for avoiding costly product recalls and protecting consumers.

Crucial Components of Allergen Control

• Production Scheduling: Schedule allergen-containing runs at the very end of the production cycle, followed immediately by a deep cleaning shift. Always process allergen-free batches first.
• Allergen Cleaning Validation: Perform visual inspections followed by analytical allergen swab validation (using Lateral Flow or ELISA tests) to confirm that no residual proteins remain on food-contact surfaces.
• Dedicated Utensils: Use color-coded tools, scrapers, and storage bins (e.g., red for peanut handling, green for allergen-free) to prevent raw materials from crossing paths during preparation.

Clear, conspicuous labeling detailing actual allergenic ingredients—along with proper, validated precautionary statements (such as “May contain…”)—is critical for consumer transparency.