DPC 80, Food Allergen Awareness in Dairy Plant Operations
Item #: DPC-080
This guideline presents information on food ingredient allergens and provides recommendations on how to develop a Food Allergen Awareness Program. It presents practical operational suggestions and ways to implement allergen awareness in a dairy processing operation.
DISCLAIMER: The DPC is not responsible for the use or application of the information provided in this Guideline. It is the responsibility of the user to ensure that the information addresses their needs and that any action taken complies with appropriate regulations and standards.
Table of Contents:
What is a Food Allergy?
What Are Some Common Food Allergen Reactions?
What Foods Are Frequently Food Allergens?
A Note about Nuts
How Common Are Food Allergies?
Developing a Food Allergen Awareness Program
Organization and Commitment
The Food Allergen Awareness Program
1. Identify Food Allergens in your Operation
2. Identify Failures Which Cause Food Allergen Risks (Means of Failure)
3. Develop a Food Allergen Control Plan
4. Food Allergen Awareness Training
Test Kit References
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