What type of cleaning can we do during an allergen changeover?

Allergen changeover.

We are a bakery that produces both fresh and frozen bread and our production schedule do not consider allergen control.

What type of cleaning can we do during an allergen changeover? Is breaking down the line, each allergen changeover the only acceptable way for sqf?


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Hi, RS.

 

I dont have experience with SQF but I think the principle can be the same. What is being accepted is that we can demonstrate to auditor and regulation (or trust of customer/consumers) is that we exhaust (and explore) all means to ensure than there is no allergen carry over from the previous product.  Whether this needs to be dismantled or applied hot water all over (but in case of bake product, this may impact microbiology) , the effectivity must be verified to show proof of confidence that current SOP is working.

 

After all options (changeover, segregation, etc..) are exhausted and was reviewed together with "business feasibility" then decide with the risk analysis if the risks need to be communicated or not :)