Director of Business Services, Assurity Consulting
25th May 2016
Most management systems use Hazard Analysis Critical Control Point (HACCP) principles to identify the physical, chemical and microbiological hazards that need to be controlled, so it is important that these systems do consider allergens as well.
When the EU allergen regulations were introduced in December 2014, according to a story in The Telegraph (http://www.telegraph.co.uk/news/11460125/Top-chefs-attack-EU-rules-on-allergens-in-food.html) more than 100 top chefs objected to them claiming they would hurt “spontaneity, creativity and innovation”. Sadly as this case has proved, the hurt caused by an allergic reaction to certain foods can be much more significant.
For further advice on managing allergens or to find out how Assurity Consulting can help you with your food safety management, please phone 01403 269375 or click here for more information.