Transcription of Control Point Comments Yes No Note current …
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Control Point Comments Yes No Note current …
Translated and slightly adapted in June 2008 from an appendix in the Swedish version of Swedish Food Sector Guidelines for: Management and labelling of food products with reference to Allergy and Intolerance , April 2005 Checklist for allergen Control in food production 1 Control Point Comments Yes No Note current routines and possible improvements 1. General points Internal Control /HACCP plans Are HACCP programmes in place covering allergen risks in total production chain from receiving and storage of raw materials to finished product? Training Do those working with food production receive regular allergen training? Don t forget replacement staff, job rotation workers, maintenance staff, etc. Employee must understand the risks of allergens in order to minimize contamination of the product by allergens. Procedures for recipe changes Are there procedures in place on how recipe changes are to be handled in production including information to production staff?
Translated and slightly adapted in June 2008 from an appendix in the Swedish version of “Swedish Food Sector Guidelines for: Management and
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