How to manage allergens and other food hazards?
Food Allergens and HACCP Directory
Let’s imagine for a moment, you go to a restaurant and ask for the menu. You will love to have marinated grilled shrimp and nice chunk of tiramisu cake for desert. That just sounds lovely, however, would you imagine if you are allergic to shrimp or eggs? It would be the same story but different ending.
Food allergy happens when your immune system mistaken some ingredients in food to be dangerous for your body and fight it off. The consequence could be just coughing tightness in throat. More serious reactions range between vomiting to diarrhea. For most serious cases, food allergy can lead to anaphylaxis which symptoms can be affecting the skin, breathing, digestion, the heart, blood vessels all at once.
The slightest amount of the ingredients can trigger a reaction! Moreover not all people even sure whether they are allergic to certain ingredients. Consult your doctor for more information and create a plan for your allergic treatment.
Allergy cautious
Most of food products contain great deals of different ingredients. How can you also sure you consume something that is jeopardizing your health? Every ingredients is mixed together, you can not clearly see what’s in it. The common way is to read the ingredients on the packaging of the products you want to get. That is why ingredients information is extremely crucial for customer safety. Industries have to state clearly what the product contains of. Misleading information could end up in fatal consequences.
That requirement actually has to be applied in all sectors of food industry. In most food factories, they already put the information in the packaging of their products. That is also applied for most products on the shop shelves. How about in the restaurants, cafes, cafeterias, canteen? Are there already standard that can ensure that enough and precise information offered to consumers? Let’s say, you allergic to shrimp and in a nice restaurant you order a fish. You know the food you order do not contain any shrimp.
How to prevent and manage allergy reactions
Nevertheless with only slightest contact, you can end up with allergy reaction. It could be the pan the chef use to cook, the knife, or maybe the hand of the cook. Food industries have to be extra careful with this matter. They have to make sure everything is in order. In previously published article about food safety audit in a slaughterhouse, there is the story which a manager put it chicken meat on the conveyor without prior cleaning after using it for pork meat. Imagine people with pork allergy consume the chicken!
HACCP is here; to help guiding and ensuring the food safety. And, what are you going to do now? HACCP Training Directory
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