Version 3 - Allergen Bureau

Informing the food April 2021 The Food Industry Guide to the VOLUNTARY INCIDENTAL TRACE Allergen LABELLING (VITAL ) PROGRAM DisclaimerMaterial included in this publication is made available on the understanding that the AllergenBureau is not providing professional advice, that the VITAL Program is intended as a riskmanagement tool which may assist in a total approach to Allergen risk management, and that usingthe VITAL Program does not guarantee that a consumer will not suffer an allergic response. If youintend to use information provided in this publication, you must exercise your own skill, care andjudgement, evaluate the accuracy, completeness and relevance of any information orrecommendation for your purposes, and obtain your own professional advice. Allergen Bureauprovides no warranty and does not guarantee the accuracy or completeness of the materialcontained in this publication, or in any recommendation obtained from it, including regardingcompliance with food labelling laws and regulations or the management of the risk of productliability and personal injury.

absence of a HACCP (Hazard Analysis Critical Control Point) based food safety program which includes allergens. • The manufacturer must have documented and implemented an allergen management program. Allergen Identification 2.3 Determination of relevant allergens Determine the allergens to be included in the VITAL risk assessment.

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  Critical, Analysis, Control, Points, Haccp, Hazards, Hazard analysis critical control point

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