The same production system is often used for several types of product inside the same factory. Therefore, it may happen that food containing allergens or “allergens for exclusive use” or with no allergen at all is processed.
For instance, in case of pasta filled with salmon, fish allergen can be found only in the filling of this recipe, and therefore it is a so-called “allergen for exclusive use”, whereas eggs and gluten are “common allergens”, since they are present in all “egg pasta” products.
Sanitizing procedures to avoid contaminations
Hence, the producer needs to encode and validate sanitizing procedures implemented in between different processing: with and without allergens.
The importance of sanitizing procedures in the allergen control is reported in several bibliographical works where authors point out that inappropriate equipment sanitizing procedures may cause allergic reactions (Jones et. al., 1992; Laoprasert et al., 1998; Yunginger et al., 1983).