Hello,
Would like to seek some help from you guys on allergens.
As you people are aware that the new standard (Issue3) requires to assess/consider allergens as chemical hazard in Hazard Analysis.
I would like you all to throw some light on this issue, as i am confused a bit as to which allergens to be considered for the assessment, searched on the net & could find that only 8 ingredients are identified as the food allergens by FDA & some more for e.g. sulphites by Australian Food & Grocery Council
I would like to know as for BRC, have they identified any list of allergens to be considered?
Please help me on this part
Regards,
Kaushik
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