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Food Safety Command Center Пунктов: 17

Allergen Control Program Verification Checklist

Этот чек-лист на английском языке.

Verify allergen management from receiving through labeling, including the nine major U.S. allergens and validated changeover cleaning.

FALCPAFASTER Act21 CFR 117

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Allergen Program & Assessment

  • Is a written allergen control plan maintained as a preventive control where required? *
  • Are all nine major allergens (milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame) identified? *
  • Is an allergen map/matrix maintained showing allergens by product and line? *
  • Are incoming ingredient allergen statements verified against specifications? *

Storage & Segregation

  • Are allergen-containing materials stored to prevent cross-contact (segregated or sealed/below)? *
  • Are allergen ingredients clearly identified/color-coded in storage and staging? *
  • Are dedicated or controlled utensils and scoops used for allergen ingredients? *

Production Scheduling & Cross-Contact Control

  • Is production scheduled to run non-allergen or fewer-allergen products first where feasible? *
  • Is rework containing allergens controlled to like-into-like products only? *
  • Are shared equipment changeovers governed by documented procedures? *

Validated Cleaning & Verification

  • Is allergen changeover cleaning validated (e.g., ATP + allergen-specific test kit)? *
  • Is post-cleaning allergen verification testing performed and recorded before next run? *
  • Allergen swab test result (ppm or negative)

Labeling & Declaration

  • Are all allergens declared on finished-product labels in the Contains statement or ingredient list? *
  • Is a label reconciliation/verification performed at start-up and changeover to prevent misbranding? *
  • Are label changes controlled and obsolete labels destroyed? *
  • Are employees trained on allergen awareness at defined frequency? *

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