Managing Food Allergens in Shared-Use Commercial Kitchens

Food allergens pose significant challenges to manufacturers, particularly those that share production space. Indeed, allergens are invisible chemical hazards whose trace amounts can trigger severe or life-threatening immune reactions in customers. Leaving them unaccounted for risks not only sickening others, it might permanently destroy a business. Learn the basic parameters of their management in shared-use kitchens in this five-page bulletin by adopting the proper prerequisite and preventive controls like supply chain, product development and scheduling, segregation, labeling, sanitation, training, and recordkeeping protocols. A brief discussion of food allergens in general further backgrounds how vital adopting these protocols, modernizing your food business going forward.