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Food Safety Command Center 16 butir

Sesame Allergen Control (FASTER Act) Checklist

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Verify sesame allergen controls following the FASTER Act designation of sesame as the ninth major allergen, covering labeling, cross-contact prevention, supplier controls, and validation.

FASTER ActFALCPA21 CFR 117

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Allergen Identification & Labeling

  • Is sesame recognized and managed as a major food allergen following the FASTER Act? *
  • Is sesame declared on the label using its common name in the ingredient list or a Contains statement? *
  • Are label reviews conducted to confirm sesame is not omitted when present as a component? *
  • Are precautionary advisory statements used truthfully and not as a substitute for controls?

Supplier & Ingredient Controls

  • Do supplier specifications identify the presence of sesame in ingredients and processing environments? *
  • Are incoming ingredients verified against sesame-free or sesame-containing status? *
  • Is sesame flour or paste (tahini) identified as a hidden source in blended ingredients? *

Cross-Contact Prevention

  • Are production scheduling and segregation used to prevent sesame cross-contact? *
  • Are dedicated or thoroughly cleaned utensils and equipment used for sesame-containing products? *
  • Is rework containing sesame controlled to prevent unintended cross-contact? *

Cleaning Validation & Verification

  • Is allergen cleaning validated to remove sesame protein from shared equipment? *
  • Is sesame-specific swab or lateral-flow testing used to verify cleaning effectiveness? *
  • Are cleaning and verification records maintained? *

Training & Change Management

  • Have employees been trained that sesame is a declared major allergen requiring controls? *
  • Is the allergen management plan updated when new sesame-containing products are introduced? *
  • Are reformulations reviewed for allergen and labeling impact before launch? *

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