Food Processing Safety: How to Improve Your Allergen Testing Efforts
Allergen testing is a critical process for promoting food safety in industrial production. This procedure allows companies to protect vulnerable customers against the ingestion of harmful proteins. In simple terms, testing for allergens will provide information on ingredients that can trigger adverse physiological reactions, such as rashes, hives and even anaphylactic shock. The details can be used in allergen management in food production through labelling or establishing contamination control procedures. Here are crucial tips for improving the allergen testing results in your business.
Understand Testing Kits The right testing kit is essential for allergen testing in food production. The best product will help you accomplish your allergen management goals. Moreover, the usage will promote efficiency by minimising the demand on cost and time. You can consult an expert in nutritional profiling or engage a food safety laboratory for assistance when choosing a testing method. In general, the most important consideration is the purpose of the test. If you are interested in managing protein residues on surfaces, you can choose a general protein testing kit. This type of test identifies the presence of proteins on surfaces. This option is ideal for confirming cleaning procedures and preventing contamination of food products. If you are interested in targeting specific allergens, choose rapid test kits. These products are tailored to identify allergenic materials from food samples, preparation surfaces and equipment.
Know the Allergen Sources Allergen testing and control can be expensive and time-consuming if the potential risks are unknown. In simple terms, you can purchase rapid tests to identify allergens for labelling or control. However, if you have to test for all the common allergenic materials constantly, you will spend a lot of time and money. You can limit losses by understanding the types of allergen risks in your food supply. Some allergens are in the food ingredients, while others might be a result of contamination during handling. These ingredients are labelled, and specific tests are not necessary. Potential unknown allergens from agricultural environment, transportation and unclean equipment should be identified and tested. Discuss the possible sources of contaminants with the farmers, suppliers and general vendors.
Establish Testing Process Finally, you should have a standard procedure for allergen testing in your food production line. The best process will depend on the goals of the industrial setup. However, it is advisable to focus on sampling and swabbing at different stages of production. Check for contaminants in the ingredients, on the surfaces and in the final product. Periodic allergen tests will ensure quality control and food safety.
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