Q: We are dry flavour blending company. We are really struggling with our allergen management program. There are 8 legislated allergens and approximately 60 of our recipes have an allergen or combination of allergens. We only have 6 blenders to mix our products. We have tried to wet clean after allergen runs but this is not proving to be practical. How can we effectively clean between allergen runs and minimise cross-contamination?

A: Allergen management is a prerequisite for any food safety management system. It is both a legal and moral requirement to prevent cross contamination of undeclared allergens. Problems like these are common in the food industry and needs to be managed.

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