Category: food allergen control
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ATP testing allergen limitations for Allergen Verification: Why Protein Detection May Be More Appropriate
ATP testing remains the most popular methodology for food production sites, but ATP testing allergen limitations present critical gaps in…
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ATP Testing Allergens Cleaning Verification: Method Suitability, Limitations and Practical Application
ATP testing allergens in food manufacturing environments is a common practise, yet using an ATP test to detect food allergens…
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Visual Inspection Allergen Cleaning Removal: Limitations and When Additional Verification is Required
Visual inspection allergen cleaning practises remain standard across food manufacturing sites, yet a critical gap exists between surfaces that appear…
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Worst-Case Cleaning Validation: Identifying Critical Parameters
Worst-Case Conditions for Allergen Cleaning Validation: Identifying Critical Parameters Worst-case cleaning validation addresses a fundamental challenge: you cannot validate cleaning…
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Validation Study Design Allergens: Sampling Strategy, Acceptance Criteria and Documentation
Validation study design allergens demands a rigorous, evidence-based approach. Industry best practise requires repeating the validation exercise no fewer than…
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Allergen Cleaning Validation vs Verification: Definitions and Regulatory Context for UK Food Businesses
Allergen-related incidents continue to rise and cause product recalls while posing substantial health risks to customers. This makes the difference…
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UK EU Allergen Regulations Management for Food Exports: Regulatory Alignment Post-Brexit
UK EU allergen regulations have changed substantially since Brexit. These changes have created challenges that caused UK food and agricultural…
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Gluten-Free Regulation UK: 20ppm Standard and Coeliac UK Licensing
Gluten-free regulation UK compliance has become a commercial imperative, with the hospitality industry missing out on £100 million worth of…
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Allergen threshold levels: Understanding VITAL and Action Levels
Understanding allergen thresholds and VITAL action levels enables food manufacturers to make evidence-based decisions about precautionary labelling rather than relying…