(過(guò)敏原管理)foodallergens(存儲(chǔ)版)
【正文】 nation. 組織原材料、生產(chǎn)和清潔程序，防止過(guò)敏源交叉污染。 4. Labelling加注標(biāo)簽 If the allergen cannot be designed out or assessed as unavoidable如過(guò)敏源在設(shè)計(jì)過(guò)程中無(wú)法去除，或被鑒定為不可或缺的物質(zhì) : – The product will be appropriately labelled (in accordance with regulations and internal guidelines for labelling)該產(chǎn)品應(yīng)加注適當(dāng)?shù)臉?biāo)簽（遵照加注標(biāo)簽規(guī)則和內(nèi)部原則） : ? RD and manufacturing inform marketing of unavoidable 門(mén)告知營(yíng)銷部門(mén)不可或缺的過(guò)敏源。 – Corrective action: Repeat flushing when product residues are ：如有產(chǎn)品殘?jiān)?，再次進(jìn)行沖洗程序。 – Place affected product on 。無(wú)論何時(shí)加入了某種新產(chǎn)品，必須檢查排序 /清潔基質(zhì)。 ? Corrective action: If incorrect label is used place the affected product on Category I ：如使用了不正確的標(biāo)簽，將受到影響的產(chǎn)品放入留置類別 I。 – Monitoring: The origin of rework is recorded on the process ：加工表上注明再加工原因。 – Schedule allergencontaining products last in the production sequence. 將含有過(guò)敏源的產(chǎn)品排列在生產(chǎn)過(guò)程的 最后 程序。 – Notification of any formulation 。 – Use Form B: Ingredient/packaging assessment To identify sources of allergens. 使用 表格 B ： 原料 /包裝評(píng)估 以識(shí)別過(guò)敏源的來(lái)源。 – Milk retains its allergenicity through condensation, evaporation, and 奶在經(jīng)過(guò)凝聚、蒸發(fā)和烘干后仍保留過(guò)敏性。 – Fresh fruits and vegetables are easily digested in the GI tract and do not cause systemic GI系統(tǒng)中消化并不會(huì)影響系統(tǒng)。 ? Cutaneous皮膚反應(yīng) : ? swelling, hives and skin 、蕁麻疹、皮疹。 ? Food intolerance: are nontoxic, nonimmunerelated mainly due to naturally occurring toxicants (. gluten), microbial or chemical food contaminants (. phenylanaline) and inherited metabolic disorders (. lactose intolerance). Rarely lifethreatening. ? 食品不耐性 ：非毒性的、與免疫無(wú)關(guān)，主要由于自然生成的毒性物質(zhì)（例如面筋），微生物或化學(xué)性食品污染（如苯胺）以及遺傳新陳代謝失調(diào)（如乳糖不耐）。 ? It is estimated that 1% of adults and 56% of children have a true food ，1%成人、 56%兒童有真正的食品過(guò)敏癥。通常在接觸過(guò)敏源 30分鐘后出現(xiàn)初始癥狀。 – Allergen inactivation depends on the enzymatic or chemical treatment used during hydrolysis and proteolysis. – 在 水解或水解蛋白質(zhì)時(shí)，可使用酶或者化學(xué)處理辦法使過(guò)敏源失去作用。 – In warning of the presence or potential presence of such allergens in 。 – Formula/process revisions must be reviewed for introduction of new allergens. 修改 配方 /工序 必須進(jìn)行 新過(guò)敏源引入 審核。 ? Control of personnel: change of overalls, hairs and ：更換衣服、發(fā)網(wǎng)和鞋。 – Provide sufficient time to do a thorough allergen 充足時(shí)間 ，完全徹底清除過(guò)敏源。無(wú)論何時(shí)加入新原料后，必須對(duì)再加工 /產(chǎn)品基質(zhì)進(jìn)行檢查。 3. Equipment Cleaning設(shè)備清潔 ? Define cleaning procedures for each shared equipment對(duì)每臺(tái)共用設(shè)備制定清潔程序 : – Define a validated cleaning procedure to avoid ，防止遺留物。 3. Equipment Cleaning設(shè)備清潔 ? Redesign or reconfigure equipment to make cleaning and inspection easier重新設(shè)計(jì)設(shè)備，便利清潔及檢測(cè)工作 : ? Easily opened and ，易于檢測(cè)。 – Inspect to verify that all allergen containing product has been 已清除所有含有過(guò)敏源的產(chǎn)品。 ? The equipment cleaning/flushing procedure must be validated to demonstrate that it removes visible product residues from all product contact surfaces. ? 設(shè)備 清潔 /沖洗程序必須十分 有效 ，可以從所有接觸產(chǎn)品表面清除可見(jiàn)的產(chǎn)品殘?jiān)?。 – Avoid similar label mix 。 （ 添加到食品中的任何過(guò)敏原都必須在食品標(biāo)簽上標(biāo)識(shí) ） ? To have appropriate recall systems for products containing undeclared 立恰當(dāng)體系，收回含有不明過(guò)敏源的產(chǎn)品。 （ 幫助 會(huì) 食物過(guò)敏的消費(fèi)者在選擇 食品 時(shí)避免選到含有這種過(guò)敏成分的產(chǎn)品。 Carryover of carryover shall not require labelling殘留物的殘留物無(wú)需加注標(biāo)簽。 – Monitoring: Review the equipment inspection log prior to start up. 追蹤 ：開(kāi)始前，檢查設(shè)備檢測(cè)記錄。 ? Develop an allergen spillage procedure制定過(guò)敏源溢出處理程序 : – Define isolation areas. 規(guī)定隔離區(qū)域。 – Documentation: Records must be reviewed on a monthly basis. The sequencing/cleaning matrix must be reviewed anytime that a new product is ：記錄必須進(jìn)行月檢。 ? Monitoring: A label from each carton is visually checked prior to use. This check must be ：使用
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