Technical reference
Unlike most biological , cooking doesn't reliably make an safe, and very small amounts can cause a . So the control is keeping it away, and cleaning has to remove it, not just .
Parameters
| Food service | Mark or colour-code equipment; clean between ; dedicated utensils |
|---|---|
| Manufacturing | Sequencing, dedicated lines where feasible, , control |
| Cleaning standard | At least visibly clean; per and process in manufacturing |
| Spills | A written clean-up procedure |
| Pest control | foods are not used as bait |
| Waste | Covered and identified containers |
Records that prove it
- Allergen risk assessment
- Cleaning procedures and records
- Cleaning validation and test results
- Verification by supervisors
- Training
The eight Codex allergen groups
Your own food law may list more, such as sesame.
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.