Explanation of the risk analysis process for Seasoning

Hi,

I just had couple of assignments by my senior Mananger and I find it a lillte tricky.
The first one is:

" There are concerns about food allergens in ingredients labelled with the class name “seasoning”, which was raised at the last meeting as a serious food safety issue that will need to undergo a risk analysis. Please produce a detailed written explanation of the risk analysis process in general".

Could you direct me on where to start?
Please help!!!

Hi,

I just had couple of assignments by my senior Mananger and I find it a lillte tricky.
The first one is:

" There are concerns about food allergens in ingredients labelled with the class name “seasoning”, which was raised at the last meeting as a serious food safety issue that will need to undergo a risk analysis. Please produce a detailed written explanation of the risk analysis process in general".

Could you direct me on where to start?
Please help!!!

Dear Dugaucher,

Define "Seasoning" ?

eg http://en.wikipedia.org/wiki/Seasoning

Define "Risk Analysis" - List of Names ?

ie, it is relevant to consider the scope - 1 page or 1 book ?

For example - for spices -

http://www.cookingal.../spices_allergy

or Canadian starters -

Canadian commom food allergens.pdf   1023.94KB   21 downloads
(4 refs to "Seasonings" )

http://www.hc-sc.gc..../allerg-eng.php

Rgds / Charles.C

PS (added) - if it is a process risk-analysis which is required, suggest you do a forum search for "allergens" which will give you a multitude of general ideas.

I take it from your question that yourcompany is a purchaser of seasoning and not a manufacturer of seasoning.

As of August 4, 2012 there will be 10 listed allergens in Canada which are found at this website.

http://www.inspection.gc.ca/english/fssa/invenq/inform/allerge.shtml

Well now theboss wants to know “what are the risks?” Are there allergens in the seasoning. (Note: when doing seasoning please include spices, hmmm maybe the same thing)

You willneed to contact your supplier(s) request from them a list of ingredients intheir spices and seasoning. That is moreeasily said than done as some consider the list of ingredients as proprietaryso you can do the next best thing. Youcan use the following tool found at the CFIA website.

ATool for Managing Allergen Risk in Food Products

http://www.inspection.gc.ca/english/fssa/invenq/inform/toualle.shtml

Once you getyour replies you could rate column II as a risk 5 and Column III as a riskof 1. (example only) If the allergen is present (Column I)in the spice or seasoning thenit has to be declared on the label.

Column I
Present in the product

Column II
Present in
other products manufactured on the
same line

Column III
Present in
the same manufacturing plant

Now you havea method to assign a risk to each product and to each supplier of spice andseasoning which you can present to the boss. Those products and or suppliers that show a higher risk maybe able to demonstrate that those riskscan be reduced because they have excellent cleaning programs which can bebacked up with “Third Party Audits”, lab analysis of swabs taken after clean-upshowing that there are no allergens, or other methods of control.

Next step isput all of these ideas and controls into a “Risk Management Control Procedure”

Don't forget when writing up a procedure that it includes to check out the above websites yearly for any new listed allergens.



What yourboss really wants is that there are no risks due to allergens but unfortunatelythat is unlikely. But now you can informhim/her of the risks and make reasonable decisions on the next course ofaction.

Retired CFIA

Mac