Document No.

NSPL/QAC/P/03

Date of Issue 01.08.2022

FOOD ALLERGEN RISK
Namdhari Seeds Pvt Ltd Version 1.00
Procedure Page No. 1 of 5

Step 1: Gather the required information

List all raw materials and the allergen status of each ingredient, processing aid, work-in-process and rework product.

• The list of raw materials should be cross referenced with the most current product specifications and/or product information forms
(PIF) to confirm all declared allergens have been captured.

• This list should also be verified against actual products stored in the warehouse and the NPD store to confirm “what we think we have, is
actually what we have”.

• The form of the allergen is also important as powdered allergens (flour, milk powder, soy isolate, etc) have a greater risk of becoming
airborne and spreading to other areas of the facility than particulate allergens (e.g. sesame, tree nuts) which are spread through people
movement and cleaning practices.
Raw material allergen matrix

List the ingredients and suppliers you use in the chart below under the appropriate headings and highlight any that fall into the categories
across the top of row of the chart. A completed chart is included as an example in Appendix 1 on page 5 of this guide for reference.

Ingredient Supplier PeanutTree nut Egg Mil Gluten Soy Sesame FishCrustaceaSO2
k >10mg/kg

A list of allergens present in finished products is also required to understand the production scheduling and sequencing processes.
List the finished products you use under the appropriate headings and highlight any that fall into the categories across the top of row of
the chart. A completed chart is included as an example in Appendix 2 on page 5 of this guide for reference.

FishCrustaceaSO2
Ingredient Supplier PeanutTree nut Egg Mil Gluten Soy Sesame
>10mg/kg
k
 Document No. NSPL/QAC/P/03

Date of Issue 01.08.2022

FOOD ALLERGEN RISK
Namdhari Seeds Pvt Ltd Version 1.00
Procedure Page No. 2 of 5

Obtain the most current process flow diagram for each unique production process to use as guide to query the potential for allergen cross
contamination from equipment and the environment.
Obtain a current copy of the factory floor plan indicating all areas and access points from receival and storage of raw materials, (including
external warehouses), ingredient weigh-up, processing, packing and finished product warehousing and dispatch.

Step 2: Conduct the Allergen Risk Assessment

Physically walk through the facility in the sequence of steps shown on the process flow diagram looking for the presence of allergens and the
possibility of allergen cross-contact at each process step. Look for sources of environmental allergen contamination in each area such as:
Receival and storage of raw materials
Is there effective segregation between non-allergens and allergens?
Is there effective segregation between different allergens?
Is there signage or an electronic warehouse management system facilitating designated storage areas for allergens?
Are allergens stored above non-allergens increasing the risk of accidental contamination though an allergen spill from a broken bag?
Is the storage of NDP ingredients known and this area effectively segregated from bulk ingredient storage?
Are part used bags of allergens returned to the raw material warehouse effectively closed or sealed between uses?
Are there procedures in place to contain and remove an allergen spill with designated cleaning equipment provided?

Ingredient weigh up
Are separate/designated utensils used for weigh up of allergens vs. non allergens?
Are facilities provided to periodically wash utensils?
Is there excessive dust build up when weighing ingredients which may create the potential for environmental contamination from allergens
carried through the air to non-allergen contact surfaces?

Is suitable mechanical dust extraction provided for powdered ingredient weigh up?

Step 2: Conduct the Allergen Risk Assessment

Transfer to production processing area
Are all ingredients, WIP and rework covered during transit to processing areas?
Is product identification suitable to indicate allergens to production staff?
Is WIP and rework clearly labelled to indicate allergen status?
Production processes
Is production scheduling for allergen sequencing between products strictly applied?
Is there shared equipment that may have production hang up between batches?
Are validated cleaning processes used between allergens and non-allergens?
Is there potential for protective clothing to be a source of allergen contamination through people movement and practices?
For allergens that form fine powders when used, (e.g. flour), is the movement of airborne dust minimized by using physical barriers or
segregated areas for mixing operations?
Where are air-conditioning outlets located and does the use of ceiling or floor fans distribute airborne allergens?
 Document No. NSPL/QAC/P/03

Date of Issue 01.08.2022

FOOD ALLERGEN RISK
Namdhari Seeds Pvt Ltd Version 1.00
Procedure Page No. 3 of 5

Are waste-handling protocols effective to ensure waste removal processes do not spread allergens from one area to another?
Packing
Are product change over protocols for labelling strictly applied to ensure ‘right product in right label’?
Finished product storage & dispatch
Is finished product stored fully enclosed in packaging to prevent allergen contamination during storage and transport processes?

Allergen risk assessment flow diagram

List each stage of your production process in the first column and assess if any fall into the categories across the top row of the chart. A
completed chart is included as an example in Appendix 3 on page 6 of this guide for reference.

SO2
Process step Peanut Tree nut Egg Mil Gluten Soy Sesame Fish Crustacea
>10mg/kg
k

Complete the allergen map

A completed map is included as an example in Appendix 4 on page 7 of this guide for reference.

• On the floor plan(s) for each location obtained in Step 1, mark where allergens are stored and handled; indicate which allergen is
present if your facility handles multiple allergens. Confirm any variables that may change your point in time observations such as peak
production, special one-off production orders, seasonal variations in products etc. NOTE: Any contamination risk identified during the
facility walk-through needs to be identified in the allergen risk assessment to enable a suitable control measure to be identified.

Step 3: Apply the information from the allergen risk assessment and mapping process
When all known locations of allergen handling and storage are identified, the allergen risk assessment team need to consider the
probable risk against remote opportunity for allergen contamination or cross-contact.
Any probable risks need a practicable and sustainable control measure to be identified to eliminate, reduce or prevent the allergen contamination risk.
The rigour of control measure implementation needs to be determined so that the likelihood of allergen cross-contamination can be
assessed and provide a level of confidence in your practices.
Designated allergen storage and handling areas need to be identified on the floor plan with the corresponding control measure communicated
to staff.

The allergen mapping process will be a key part of the validation process for any finished product with allergen ‘free from’ claims and will
 Document No. NSPL/QAC/P/03

Date of Issue 01.08.2022

FOOD ALLERGEN RISK
Namdhari Seeds Pvt Ltd Version 1.00
Procedure Page No. 4 of 5

provide the rationale or justification for allergen cross contact labelling.

This process will help demonstrate all reasonable precaution and due diligence to allergen management in your facility.

Appendix 1
Example of a completed raw material allergen matrix
Ingradient Supplier Peanut Egg Milk Gluten Fish Treenut Celery
Raw Pasta Fino Foods ----- ----- ------ T ------- ------ ---------
Key
P = Present
C = Potential for cross contact from shared equipment or same processing line in our facility
T = Trace allergen may be present through cross contact from our facility or from supplier
N = Not present
Appendix 2
finished product allergen matrix
Ingradient Supplier Peanut Egg Milk Gluten Fish Treenut Celery
Cooked Pasta Fino Foods ----- ----- ------ T ------- ------ ---------
Key
P = Present
C = Potential for cross contact from shared equipment or same processing line in our facility
T = Trace allergen may be present through cross contact from our facility or from supplier
N = Not present

Appendix 3
Example of a allergen risk assessment flow diagram
Process Step Supplier Peanut Egg Milk Gluten Fish Treenut Celery
Raw Pasta Receiving & storage Fino Foods ----- ----- ------ Low risk – May be present as trace in flour received ------- ------ ---------

No risk – Not used in this

Boiling ----- ----- ----- ----- ----- ----- -----
area
No risk – Not used in this
Cooling ----- ----- ----- ----- ----- ----- -----
area

Weighing ----- ----- ----- ----- Medium risk – Handled in same area however designated ----- ----- -----
storage bins; separate utensils used for weigh up; dust
extraction used;

Packing ----- ----- ----- ----- Medium risk – Handled in same area however designated ----- ----- -----
packing material used for

Storage & Dispatch ----- ----- ----- ----- Low risk – Product fully enclosed in packaging however ----- ----- -----
pasta is allergens that may be present in environment
 Document No. NSPL/QAC/P/03

Date of Issue 01.08.2022

FOOD ALLERGEN RISK
Namdhari Seeds Pvt Ltd Version 1.00
Procedure Page No. 5 of 5

Appendix 4
Example allergen map