ASSESSMENT OF RISKS OF FOOD ALLERGENS DURING THE PRODUCTION OF ECLAIRS

Abstract

The article analyzed the importance of developing documented procedures for handling food allergens for a confectionery enterprise using the example of eclairs. Food allergens are chemical hazardous factors of food products and raw materials in the safety management system HACCP. The risks of food allergens were identified and their overall assessment was carried out at the confectionery enterprise using a scoring system. The assessment is based on how often the ingredient occurs in the recipe and depending on its quantity.It is estimated that around 220–250 million people worldwide may suffer from food allergies.Therefore, it is of utmost importance to properly manage food allergens in food processing plants to meet consumer expectations and provide them with safe food products. Effective management of food allergens is essential to protect the health and well-being of consumers at risk. Everyone working in the food industry has a responsibility to understand the seriousness of allergies and their role in the food allergen management process.Existing food allergen management practices should be reviewed on a regular basis to ensure that the program remains current, effective and efficient in producing a safe food product.The responsibility of food business operators includes knowledge and understanding of the risks associated with the food they produce, transport, store and sell. There should be control/ management of food allergens, including prevention of cross-contamination.The aim of the article is to identify food allergens present in raw materials for the production of custard cakes and conduct a general assessment of food allergen risks at a confectionery enterprise using a scoring scale. As well as to analyze the need to develop a documented procedure for handling food allergens.