PT. INTEGRAL MULIA CIPTA

Transcription

1 PT. INTEGRAL MULIA CIPTA Food Allergen Control Policy Doc No FSTL/10/01 Objective, Purpose & Scope Effective programs must be in place to: Evaluate, identify and control food allergens and materials which can cause sensitivity or intolerance Assure that allergens are not present unless declared. Assure that allergens that are present are labelled consistent with regulatory and Integral Mulia Cipta requirements. Provide choice to allergen sensitive consumers Allergen control and labelling requirements apply to all products manufactured for Integral Mulia Cipta 1. Identification of Allergens and Materials which can cause Sensitivity or Intolerance in Products. Function In There are 3 classifications of material under this policy: 1. Integral Mulia Cipta has adopted list of Allergen materials as identified by FDA. The list is given in the appendix 1 and will be communicated to the Fairpack as co packer company by the Integral Mulia Cipta quality person 2. Allergens on this list of this appendix, where added directly as an ingredient, part of a compound ingredient or rework must meet Integral Mulia Cipta labelling requirements 3. Materials which can cause sensitivity or intolerance must meet Integral Mulia Cipta labelling requirements Identification of allergens in products must be based on these lists, plus any specific local regulation, and must be identified and documented via the HACCP assessment and/or specification process. Page 1 of 7

2 2. Integral Mulia Cipta Allergen control principles. Function In The control principles are applied in both the development of new products, and when changes are made to existing products or processes. Where possible, allergens are designed out of the product, making labelling unnecessary. Allergens will be included in new products only in cases where there is a functional need, or to support a specific label claim. Allergens present by design or cross contact must be managed in accordance with Integral Mulia Cipta control principles. Where new allergens are introduced to a plant, the impact on existing products must be assessed. Integral Mulia Cipta quality or contracting representative must be notified prior to implementation. 2.1 Identification of New Allergens. Cases may occur where an allergen is identified in a product where it was not previously present, and is therefore not labelled. For example, discovery of an allergen cross contact or change to the allergen profile of a raw material. In such cases, a risk assessment must be carried out and documented. Notification must be made to Integral Mulia Cipta Management 3. Formula or Process Changes. Function In A HACCP based review shall be carried out when the source of raw or packaging materials, formula or process for a commercialised product is changed. Where a product is manufactured at multiple locations and the allergen profile changes at one location, a review of the impact of that change on other locations shall be carried out. Potential implications for consumer confusion shall be considered and appropriate labelling changes made where necessary. HACCP plans and any other relevant specifications must be updated prior to implementation of any change. 4. Manufacturing Controls. Initial or revised allergen assessments must be carried out and agreed with Integral Mulia Cipta management. An audit of allergens shall be carried out by the plant each time the HACCP plan is reviewed, and whenever significant changes to the product portfolio take place. During product manufacture, the control of allergens shall address raw and packaging materials, rework, cross contact, site specific practices and finished products. Page 2 of 7

3 Requirements 4.1 Raw & Primary Packaging Materials: If the RM ingredient statement, description or labelling does not match the specification, and indicates that a new allergen is present, the material must be placed on Hold and Integral Mulia Cipta manegement informed. Any finished product implicated must also be placed on hold If an allergen that is not part of the intended delivery is identified in a shipping container, the risk of contamination having occurred must be assessed. The load must be rejected unless there is satisfactory evidence that contamination cannot have occurred. Materials must be stored in such a way that materials which do not contain allergens cannot be inadvertently tainted with materials which do. Identification of allergen sources must be clear and understood by all material handling personnel. 4.2 Rework: Rework product containing allergens as an ingredient shall be used only in products which contain the same allergen as an ingredient that is declared on the package ingredient line. Function In Production It shall not be used in products where the allergen is declared on the package as a result of manufacturing cross contact. 4.3 Site Specific Practices: Must be designed and validated to prevent undeclared allergen[s] from being potentially introduced into a product. Actions may include: Product change-over practices (sequencing, flushing and cleaning) Interim cleaning on surfaces where allergen presence may result in cross contact 4.4 Finished Product Labelling: Controls must be in place to assure that correct labels are applied to products. Where labels for different varieties have similar appearance, application of the correct labels shall be verified. Production Page 3 of 7

4 5. Allergen Testing. Function In Testing for allergens may be carried out only under exceptional circumstances (for example, testing requests from government or official agencies resulting from site inspections or consumer complaints), and must be approved in advance by Integral Mulia Cipta Management 6. Materials associated with food Sensitivity or Intolerance [MSI] Function In Materials on the list given below which are directly added to the product [including addition via rework] must meet Integral Mulia Cipta labelling requirements. In addition, the use of other claims on the product [e.g. Free from XXXX] and claims or impact on the labelling of subsequent products must be evaluated and appropriate control measures applied. 7. Nut Cross Contamination Precaution Function In Integral Mulia Cipta has designed and validated the process to prevent nut residue introduced from shared equipment or process in our production facilities. Actions may include: Product change-over practices (sequencing, flushing, cleaning) Interim cleaning on surfaces where nut presence may result in cross contact Cross Contact Labelling on product Page 4 of 7

5 Requirements 8. Training. Allergen awareness training must be provided to all new food handling employees during orientation. In depth Allergen training must also be provided to all involved personnel relative to their job responsibilities and the site allergen risk profile. This includes: Identifying ingredients and products that contain allergens Knowing the process steps where unlabelled allergens could be introduced to the product inadvertently Understanding the control methods applied by Integral Mulia Cipta Evaluation and verification of employee s allergen knowledge / skills shall be carried out annually and refresher training provided where required. Responsible Function APPENDIX 1 1. Allergen List Category of Food Allergen Positive List of Ingredients or Foods includes (but not limited to): Examples of foods that often contain this material Exemptions to the Category of Food Allergen Celery (Celeriac) Root, leaves or stalk Seed Crustacean e.g., Shrimp, crab, lobster, crawfish Glucosamine Hydrochloride containing foods Each species within this category, must be regarded as a separate allergen Egg (Hen's) Ovalbumin, whole egg, egg yolk, egg white, lysozyme, hydrolyzed egg protein Mayonnaise, meringue Page 5 of 7

6 Fish e.g., Cod, Haddock, Flounder, Trout Tuna and gelatin from fish. Milk (Cow's) Each species within this category, must be regarded as a separate allergen Butter, buttermilk, casein, cheese, cottage cheese, curds, whey, lactoglobulin, lactose*, malted milk, cream, sodium caseinate, sour cream, yoghurt, hydrolyzed milk protein *Only if it contains protein Margarines, milk chocolate, ice cream, custard, nougat pudding Lactose and lactitol which contains no protein (specification must indicate process for protein removal) Mollusk e.g., Clams, oysters, mussels Calcium Supplements Peanut Seeds: Cottonseed Poppy seeds Sesame seeds Sunflower seeds Soybean /Soya bean Each species within this category, must be regarded as a separate allergen Peanut butter, nut pieces, peanut flour, peanut protein, hydrolyzed peanut protein Only those seeds identified. Each seed type within this category must be regarded as a separate allergen Soya derived vegetable protein or textured vegetable protein, miso, tofu, hydrolyzed soy protein Mixed nuts Sulfites + Sodium bisulfite, sodium metabisulfite, sulfur dioxide, Wine, dried fruits, bulk processed potatoes, dried vegetables Tree nuts e. g., Almond, Brazil Nut, Cashew, Chestnut, Hazelnut (Filbert), Hickory, Macadamia Nut, Pine Nuts, Pistachio, Pecan, Walnut Mixed nuts Some chocolates Soy lecithin; tocopherol extracts (antioxidant used in flavours) purified by vacuum distillation or purified by other means as long as they are not a source of allergenic proteins. Less than 30 ppm expressed as sulfur dioxide in the food as consumed; applicable regulations shall override this threshold, eg, less than 10 ppm as consumed in the US Wheat Each of these materials within this category must be regarded as a separate allergen Wheat derived bran, wheat extracts, dextrin, meal, farina, graham flour, malt, flour, germ, gluten, starch including enzymatically/acid treated or chemically modified starches, semolina, hydrolyzed wheat protein Breadcrumbs, crackers, bread, pasta Wheat derived glucose, glucose syrup, dextrose, dextrose monohydrate, maltodextrin (all DEs), sugar alcohols, and caramelized glucose. Page 6 of 7

7 2. Materials which can cause sensitivity or intolerance Category of Sensitivity / Intolerance Sulfites + Gluten sources other than wheat Positive list of ingredients includes, but is not limited to Sodium Bisulfite, Sodium Metabisulfite, Sulfur Dioxide, Potassium Bisulfite Oats, Barley, Rye, Triticale, Spelt, Mir, Other cross bred hybrids Examples of foods that often contain this material Wine, Dried Fruits, bulk processed potatoes, dried vegetables. Exemptions to Labelling Less than 10ppm expressed as Sulfur dioxide in the final Kraft food product. Page 7 of 7