Quality Policy for Allergen management

Release date: 2019.06.07
Name and title of person approving the application: Orsolya Vas General Manager

Purpose of the procedure:
The purpose of this quality procedure is to define the requirements for the management of allergens in Alpaka kft. in accordance with the legislation in force and the company's policy. We also aim to maintain the confidence of our customers by guaranteeing the proper training of our staff, preventing cross-contamination with potential allergens.

This procedure applies to the entire territory of Alpaka Ltd., to the products distributed and to its employees.

Definitions:
Allergic substance: can cause a hypersensitivity condition (allergy) or disease when ingested in small amounts.

Allergen free: none of the allergenic substances/products are introduced into the product during production and contamination with these substances during production and packaging can be excluded.

Information:
It is important for our company that our partners know and like our products and trust our expertise. According to health reports, the prevalence of food allergies is steadily increasing, potentially life-threatening. Consumers are exposed to risks from the consumption of complex foods, hidden allergens. With proper education and communication, allergen-induced illnesses can be avoided. With this in mind, we have identified the allergens our company deals with and we monitor the relevant regulations. We ask our suppliers for information on the list of allergens present in their plants and production lines.

Task:
Work in accordance with this procedure:

Receipt of incoming goods: To be carried out by an authorised person. Check that the goods are packaged intact and that the necessary documents and declarations are in order.  
Allergens from spices:
* mustard seeds yellow and brown
* ground yellow mustard
* celery seed
* ground celery seed
* celery leaves
* sesame seeds natural and black.

Allergens are handled separately from the time of receipt, which means that they must be separated from other goods at the time of receipt to prevent possible allergen cross-contamination, and stored in a designated storage area.

In the packing room: sampling, mixing, packaging and all operations involving the opening and use of allergenic products or products containing allergens must be carried out with care. During the work, in strict compliance with hygiene standards, ensure that no airborne dust is allowed to cause contamination of non-allergenic products.

Storage and warehousing: allergenic products should be segregated, properly labelled, marked and controlled.
Distribution of goods: documents required, labels on goods to show compliance, labels with allergen recipe, highlighting of allergen, indication of allergens present on the premises.
For goods to be displayed, separation of allergens by an extra layer of packaging material is required.

 

ANNEX  1.

 

SUBSTANCES  OR  PRODUCTS  CAUSING  ALLERGIES  OR  INTOLERANCES

REGULATION  (EU)  No  1169/2011  OF  THE  EUROPEAN  PARLIAMENT  AND  OF  THE  COUNCIL
of  25  October  2011
on  the  provision  of  food  information  to  consumers,  amending  Regulations  (EC)  No  1924/2006  and  
(EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission
Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC,
Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives
2002/67/EC  and  2008/5/EC  and  Commission  Regulation  (EC)  No  608/2004
SUBSTANCES  OR  PRODUCTS  CAUSING  ALLERGIES  OR  INTOLERANCES

1. Cereals  containing  gluten,  namely:  wheat,  rye,  barley,  oats,  spelt,  kamut  or  their  hybridised  strains,  and  products
thereof,  except:
(a) wheat  based  glucose  syrups  including  dextrose ( 1 );
(b) wheat  based  maltodextrins ( 1 );
(c) glucose  syrups  based  on  barley;
(d) cereals  used  for  making  alcoholic  distillates  including  ethyl  alcohol  of  agricultural  origin;
2. Crustaceans  and  products  thereof;
3. Eggs  and  products  thereof;
4. Fish  and  products  thereof,  except:
(a) fish  gelatine  used  as  carrier  for  vitamin  or  carotenoid  preparations;
(b) fish  gelatine  or  Isinglass  used  as  fining  agent  in  beer  and  wine;
5. Peanuts  and  products  thereof;
6. Soybeans  and  products  thereof,  except:
(a) fully  refined  soybean  oil  and  fat ( 1 );
(b) natural  mixed  tocopherols  (E306),  natural  D-alpha  tocopherol,  natural  D-alpha  tocopherol  acetate,  and  natural  
D-alpha  tocopherol  succinate  from  soybean  sources;
(c) vegetable  oils  derived  phytosterols  and  phytosterol  esters  from  soybean  sources;
(d) plant  stanol  ester  produced  from  vegetable  oil  sterols  from  soybean  sources;
7. Milk  and  products  thereof  (including  lactose),  except:
(a) whey  used  for  making  alcoholic  distillates  including  ethyl  alcohol  of  agricultural  origin;
(b) lactitol;
8. Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews
(Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa),
pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except
for  nuts  used  for  making  alcoholic  distillates  including  ethyl  alcohol  of  agricultural  origin;
9. Celery  and  products  thereof;
10. Mustard  and  products  thereof;
11. Sesame  seeds  and  products  thereof;
12. Sulphur  dioxide  and  sulphites  at  concentrations  of  more  than  10  mg/kg  or  10 mg/litre  in  terms  of  the  total  SO 2
which  are  to  be  calculated  for  products  as  proposed  ready  for  consumption  or  as  reconstituted  according  to  the  
instructions  of  the  manufacturers;
13. Lupin  and  products  thereof;
14. Molluscs  and  products  thereof

Please note: allergens in italics may occur in our products.

Release date: 07.06.2019
Name and position of person approving the product. Orsolya Vas General Manager