【正文】 ? To clearly label 。 The threshold is該臨界值為 10ppm = 10mg/100g 32 5. Thresholds for Allergen Labelling過(guò)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(fèi)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(wú)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(jì)算范例 適用于沖洗和清潔處理。 ? Marketing is responsible for label modification when在下列情況下，營(yíng)銷部門(mén)負(fù)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(guò)敏源（如：原料、鑒別為供貨商的殘留物及再加工含有過(guò)敏源） – Unavoidable 。 ? Seek alternative nonallergenic processing 替代品。無(wú)論何時(shí)加入某種新產(chǎn)品，必須核查排序 /沖洗基質(zhì)。 – Develop a product sequencing/flushing matrix. 制定產(chǎn)品排序 /沖洗基質(zhì)。 – All personnel affected must change 裝服。 ? Avoid crossovers of conveyor belts or use 叉，或使用遮護(hù)板。 – Use dedicated cleaning 。 – Corrective action: Repeat cleaning when product residues are ：如有產(chǎn)品殘?jiān)俅芜M(jìn)行清潔。任何時(shí)候如使用了新的原料 /標(biāo)簽，必須核查標(biāo)簽應(yīng)用程序。 ? Label handling標(biāo)簽 : – Control of similar labels for different products不同產(chǎn)品使用相似標(biāo)簽的控制措施 : ? Labels must be checked prior to startup or ，必須檢查標(biāo)簽。 – Documentation: Rework records must be reviewed at least monthly is remended. Rework/product matrix must be reviewed anytime that new ingredients are ：建議至少每月檢查一次再加工記錄。 – Rework usage will be clearly documented to assure 必須清晰記錄在案，以便進(jìn)行追蹤工作。 – Schedule long runs of allergencontaining products將含有過(guò)敏源的產(chǎn)品排列成 長(zhǎng)序列 。 22 FORM D: Processing step evaluation表格 D： 加工步驟評(píng)估 List all processing steps from raw materials to finished products . addition of ingredients, rework, cooking, grinding, slicing, shredding, hydrating, mixing, etc. 列出從原材料到成品的所有加工步驟，例如原料增加、再加工、烹調(diào)、磨碾、 切片、切成碎片、溶解、混合等。 ? Control of personnel: change of overalls, hairs and ：更換衣服、發(fā)網(wǎng)和鞋。 – Contract/Specification /規(guī)格審核。 – 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。 If the risk still present a precautionary label statement should be ，應(yīng)使用預(yù)先防范 標(biāo)簽 聲明 16 Avoidance of introduction避免引入 ? Identification of ingredients and other sources of allergens. 識(shí)別原料和其它過(guò)敏源的來(lái)源。 ? Customers/Consumers:顧客 /消費(fèi)者 – Want to have sufficient and understandable information in the packaging to make a decision about whether or not to consume the ，以決定是否消費(fèi)此產(chǎn)品。 ? Marketing:市場(chǎng)營(yíng)銷 – Wants the broadest market possible for new improved 開(kāi)發(fā)產(chǎn)品提供盡可能廣闊的市場(chǎng)。 ALLERGEN MANAGEMENT PROGRAMME過(guò)敏源管理計(jì)劃 That means意味著 ... leading to... 13 Allergen management program過(guò)敏源管理計(jì)劃 : A crossfunctional effort各職責(zé)部門(mén)共同努力 ? Purchasing:采購(gòu) – Wants ingredients that meet specifications at low 足規(guī)格的原料。 ? Acid stability: 酸穩(wěn)定性 – Most allergens are stable to moderate acid 源經(jīng)過(guò)溫和的酸處理仍保持穩(wěn)定性。水果和蔬菜遇熱不穩(wěn)定，可加熱或制成罐頭食品食用。 ? Resistance to proteolysis, hydrolysis and digestion:抗水解蛋白質(zhì)、水解和消化 – Food allergens are resistant to proteolysis and digestion (. codfish, egg white).食品過(guò)敏源對(duì)水解蛋白質(zhì)和消化有抵抗力（如鱈魚(yú)、蛋白）。 8 Most mon food allergens最常見(jiàn)的食品過(guò)敏源 ? Major serious allergens include 主要嚴(yán)重的過(guò)敏源包括 (IFST1999): – “Big eight八大樣” : eggs, cow180。 ? Cutaneous皮膚反應(yīng) : swelling, hives and skin 、蕁麻疹、皮疹。 (根據(jù) USDA調(diào)查 ,15%的美國(guó)人口對(duì)一些食品原料過(guò)敏 ) ? In the UK it is estimated that there are a total of 15 million sufferers from allergies to various substances not only foodstuffs (1 in 4 of the population).英國(guó)估計(jì)有總數(shù)達(dá) 1500萬(wàn)人對(duì)各種物質(zhì) 不只是食品 過(guò)敏 (人口總數(shù)的四分之一 )。很少危及生命。 Dev elo pmentFood Allergens 食品過(guò)敏源 Pedro Panisello佩德羅 帕尼西羅 amp。 Nia Owen 尼婭 歐文 HACCP Training HACCP培訓(xùn) 2 Contents內(nèi)容 ? Definitions定義 ? Principals of food allergy食品過(guò)敏癥的原則 ? Food allergens食品過(guò)敏源 ? Allergen management programme過(guò)敏源管理計(jì)劃 ? Summary總結(jié) 3 Food allergy versus food intolerance食品過(guò)敏源與食品不耐性 ? Food allergy: t