Standardization needs for allergen contamination assessment and activities proposed to fill this gap
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For project productivity and efficiency it is very important to identify study the outcomes andor contact the most advanced activities or groups D21 So three major tasks will be in place Identification of the existing standardisation activities that are linked to food allergen assessment consulting with technical committees and other relevant stakeholders Elaboration of a recommendation of the needed additional standards to be developed and validated with external stakeholders Decision about the number of factories to be included in the pilot studies to cover as diverse production facilities as possible using different production and cleaning methods T22The activities will cover the sectors of interest for SaPher project Meat Dairy and Bakery and will serve as demonstration projects
Best Practice guidelines
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Development of a Best Practice Guidelines on Allergen Contamination Management in Food producing companies. Based on the results in D2.2 best practice guidelines will be developed enabling companies of any size to properly identify where in their production line and how many allergen tests (independently of the assessment method) they need to perform to safely assess the allergen contamination in their products and hence decide on appropriate management measures.These Best Practice Guidelines (D2.3) will act as a first step for Standardization. The Guidelines will be published online (Creative Commons) to give it as much dissemination as possible, as well as in paper (250 exemplars) to food producing companies, institutions and to be distributed to the attendees during the presentations realized by the consortium members.
Development of procedure and Methodology for allergen contamination assessment to be implemented on food industry companies
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To develop allergen risk management procedures based on the outcomes of D2.1. This procedure implies defining sampling strategy in terms of periodicity, density, position in the production line and assay method definition.
Quality Plan (report with the specification of the project quality plan)
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To ensure that project risks are timely captured, assessed and adequately controlled in order to guarantee the highest possible quality in the project outcomes
Demonstration results for SaPher best practice guidelines
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To implement and demonstrate the best practice guidelines in the selected production lines/ environments of the food producing companies in different sectors (E. Martínez for meat, Nestle for dairy and bakery).
