【導(dǎo)讀】蛋白質(zhì)或糖原蛋白）而產(chǎn)生。通常發(fā)展為系列反應(yīng)，甚至導(dǎo)致死亡?；瘜W(xué)性食品污染（如苯胺）以及遺傳新陳代謝失調(diào)。，1%成人、5-6%兒童有真正的食品過敏癥。約950例對食品嚴(yán)重的反應(yīng),需要住院治療。(根據(jù)USDA調(diào)查,15%的美國。口總數(shù)的四分之一)。體對所引發(fā)過敏源痕跡有反應(yīng)。、呼吸困難、喉嚨堵塞。Cutaneous皮膚反應(yīng):swelling,hivesandskin、蕁麻疹、皮。Systemic=Anaphylacticshock.全身=過敏中風(fēng)。通常在接觸過敏源30分鐘后出現(xiàn)初始癥狀。

　　

【正文】 of conveyor belts or use 叉，或使用遮護板。 ? Develop an allergen spillage procedure制定過敏源溢出處理程序 : – Define isolation areas. 規(guī)定隔離區(qū)域。 – Place affected product on 。 – Clean the cleaning 。 – All personnel affected must change 裝服。 – Inspect to verify that all allergen containing product has been 核實已清除所有含有過敏源的產(chǎn)品。 28 3. Equipment Cleaning設(shè)備清潔 ? Equipment flushing設(shè)備沖洗 (wet or dry . Sugar濕洗或干洗，如糖類 ): – Define a validated flushing procedure to avoid carryover. 制定有效的沖洗程序，防止遺留物。 Specify time and/or amount of flushing material to be /或數(shù)量。 – Develop a product sequencing/flushing matrix. 制定產(chǎn)品排序 /沖洗基質(zhì)。 – Monitoring: Review the equipment inspection log prior to start up. 追蹤 ：開始前，檢查設(shè)備檢測記錄。 – Corrective action: Repeat flushing when product residues are 施 ：如有產(chǎn)品殘渣，再次進行沖洗程序。 – Documentation: Records must be reviewed on a monthly basis. The sequencing/flushing matrix must be reviewed anytime that a new product 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 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。 29 4. Labelling加注標(biāo)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(biāo)簽，防止產(chǎn)生曲解 : ? Marketing ensures that the label municates all allergens營銷部分保證標(biāo)簽清楚傳達了所有的過敏源 – Sources of ingredients should be declared必須標(biāo)明原料來源 : ? Lecithin can be labelled “soy lecithin”卵磷脂可標(biāo)注為“大豆卵磷脂” ? Flavours can be labelled “natural flavour (contain milk)”調(diào)味品可標(biāo)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(biāo)簽 : ? Declare processing aids that are likely to be present in the finish 。 ? Seek alternative nonallergenic processing 替代品。 30 Carryover of carryover shall not require labelling殘留物的殘留物無需加注標(biāo)簽。 4. Labelling加注標(biāo)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(dāng)?shù)臉?biāo)簽（遵照加注標(biāo)簽規(guī)則和內(nèi)部原則） : ? Ramp。D and manufacturing inform marketing of unavoidable 制造部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(zé)更改標(biāo)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 。 31 5. Thresholds for Allergen Labelling 過敏源加注標(biāo)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(biāo)準(zhǔn)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 適用于過敏源原料，僅適用于交叉接觸。 The threshold is該臨界值為 10ppm = 10mg/100g 32 5. Thresholds for Allergen Labelling過敏源臨界值加注標(biāo)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(biāo)簽中注明“可能含有少量小麥” Calculation example given in PM WW HACCP standard Account for flushing and WW HACCP標(biāo)準(zhǔn)含有計算范例 適用于沖洗和清潔處理。 33 Summary總結(jié) OUR GOAL目標(biāo) ? To formulate foods so to avoid the inclusion of ，防止含有過敏源。 ? To organise raw materials, production schedules and cleaning procedures to prevent allergen 、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 。 ? To have appropriate recall systems for products containing undeclared ，收回含有不明過敏源的產(chǎn)品。