【正文】 roduct is ：記錄必須進行月檢。無論何時加入某種新產(chǎn)品，必須核查排序 /沖洗基質(zhì)。 ? 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)品表面清除可見的產(chǎn)品殘渣 。 4. Labelling加注標簽 If the allergen is included in the product formulation如產(chǎn)品配制中包含過敏源 : – It must be declared in the ingredient 。 – Allergens should be labelled so to avoid misinterpretation過敏源必須加注標簽，防止產(chǎn)生曲解 : ? Marketing ensures that the label municates all allergens營銷部分保證標簽清楚傳達了所有的過敏源 – Sources of ingredients should be declared必須標明原料來源 : ? Lecithin can be labelled “soy lecithin”卵磷脂可標注為“大豆卵磷脂” ? Flavours can be labelled “natural flavour (contain milk)”調(diào)味品可標注為“天然調(diào)味品（含牛奶）” – Processing aids must labelled if their presence in the finished product is enough to elicit allergenic reactions如加工輔料在制成品中的含量足以引起過敏反應(yīng)，則必須加注標簽 : ? Declare processing aids that are likely to be present in the finish 品中可能包含的加工輔料。 ? Seek alternative nonallergenic processing 。 Carryover of carryover shall not require labelling殘留物的殘留物無需加注標簽。 4. Labelling加注標簽 If the allergen cannot be designed out or assessed as unavoidable如過敏源在設(shè)計過程中無法去除，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?shù)臉撕灒ㄗ裾占幼撕炓?guī)則和內(nèi)部原則） : ? RD and manufacturing inform marketing of unavoidable 門告知營銷部門不可或缺的過敏源。 ? Marketing is responsible for label modification when在下列情況下，營銷部門負責更改標簽 : – Unavoidable allergens in the formula (. ingredients, supplier identified carryover and rework containing allergens)配方中含有不可或缺的過敏源（如：原料、鑒別為供貨商的殘留物及再加工含有過敏源） – Unavoidable 。 – Unavoidable 。 – Avoid similar label mix 。 5. Thresholds for Allergen Labelling 過敏源加注標簽臨界值 – Allergen Thresholds caused by Cross Contact have been defined for all Allergens on the PM WW HACCP Standard list Section 15, EXCEPT for在 PM WW HACCP標準清單第15章中，已規(guī)定了 交叉接觸 產(chǎn)生過敏源臨界值， 除了PM WW HACCP: – Peanuts花生 – Tree nuts樹木堅果 – Sulphites亞硫酸鹽 threshold already specified其臨界值已規(guī)定 This does not apply to allergenic ingredient, only cross ，僅適用于交叉接觸。 The threshold is該臨界值為 10ppm = 10mg/100g 5. Thresholds for Allergen Labelling 過敏源臨界值加注標簽 – This Threshold applies to Finished Products as sold to the consumer本臨界值適用于銷售給消費者的制成品 Example例如 : A level of 1mg/100g of wheat protein in a bar of chocolate, caused by cross contact with wheat crisps would not need to be labelled ‘May contain traces of wheat’ 一塊巧克力因與小麥脆片交叉接觸，產(chǎn)生 1毫克 /100克的小麥蛋白質(zhì)含量，則無需在標簽中注明“可能含有少量小麥” Calculation example given in PM WW HACCP standard Account for flushing and cleaning. PM WW HACCP標準含有計算范例 適用于沖洗和清潔處理。 警示標簽不能替代良好的操作規(guī)范 ? 你愿意購買一個標簽上寫著可能含有少量魚的甜牛奶產(chǎn)品嗎？ ? 你愿意購買一個標簽上寫著可能含有少量花生，堅果，牛奶，大豆和芝麻的產(chǎn)品嗎？ ? 是不是應(yīng)該讓一個對花生過敏的人再也不能吃香草冰淇凌，只因為大多數(shù)生產(chǎn)商的標簽上都寫著：可能含有花生？ ?幾個難點： ?原料的穩(wěn)定性 ?儲存環(huán)節(jié)的交叉管控 ?共用的容器具，工具 ?試產(chǎn)時的殘留 ?回收品，返工 /重工（含在線回收） ?排產(chǎn)計劃的調(diào)整 ?復合配料的調(diào)查 ?設(shè)計變更時（配方） Summary總結(jié) OUR GOAL目標 過敏源管理原則 ? To formulate foods so to avoid the inclusion of allergens. 配制食品，防止含有過敏源。 （ 幫助 會 食物過敏的消費者在選擇 食品 時避免選到含有這種過敏成分的產(chǎn)品。 ） ? To anise raw materials, production schedules and cleaning procedures to prevent allergen crosscontamination. 組織原材料、生產(chǎn)和清潔程序，防止過敏源交叉污染。 ? To train personnel in allergen ，注意過敏源。 ? To clearly label 。 （ 添加到食品中的任何過敏原都必須在食品標簽上標識 ） ? To have appropriate recall systems for products containing undeclared 立恰當體系，收回含有不明過敏源的產(chǎn)品。 演講完畢，謝謝觀看！