Allergen Detection as a Tool for Controling Allergens During Production

Pierre La Haye

Crème Glacée Lambert (2006) Inc.

Manufacturers of food containing declared allergens (or even worse declared as allergen-free) have limited quantitative tools to support them in production management. In order to prevent a cross-contamination incident, all aspects of manufacturing (including ingredients, packaging, personnel, outsourced services etc.) must be controlled using not only common good manufacturing practices, (protocols, allergen information from suppliers etc. ) but also using the guidance of the CAC ( Certified Allergen Control ) program (recently developed by the AQAA) and its directives.

Crème Glacée Lambert (2006) Inc. is pleased to present an overview of its implementation of this rigorous program (which was certified by the Bureau de Normalisation du Québec) and to highlight how quantitative allergen testing supports the development of safer products destined to consumers striving to avoid inadvertent consumption of food allergens.