Hi Everyone, I currently work in a bakery that only have one allergen and that is wheat (in which is in every single product we produce)
We are planning on introducing other allergens into our product by next year so I am working on an allergen management program. I have all my ducks in a row except the cleaning and verification of the allergens. Scheduling production based on allergens is not an option however the following are steps that i have in mind. Could you all provide any insight on whether its acceptable or not? 1. General dry cleaning after every allergenic production run. 2. Verify through swabbing to ensure the cleaning was sufficient. 3. test batch, ran after the allergenic product for presence of allergens. Could i possible do this process for 3 months then decrease the frequency of swabbing if I'm able to show trends of allergens are being removed from the line & non allergenic products ran after, was not compromise? I would like to do this annually to validate the cleaning process is removing allergens. Thank you in advance