Jump to content



Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Allergy-Hygienics in Industrial Food Production Plants

    Reviewed and edited by a celiac disease expert.

    The following was a post from Merete Askim regarding the avoidance of the contamination of foods during the manufacturing process. If you have any questions regarding it, direct them to him at: Merete.Askim@INF.HIST.NO.

    My name is Merete Askim, and I am a College Lecturer at the Department of Food Science, Soer-Tronedelag College, Trondheim, Norway. In my teaching in nutrition and food chemistry, I am very interested in food allergy and intolerance. My students get jobs as food technologists, so it is important for them to be aware of food allergy and intolerance.



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    I have invented a new concept which I call ALLERGY-HYGIENICS.

    This combines both the aspects of avoiding contamination by:

    • Harmful Bacteria
    • Ingredients Not Meant to be Part of the Food in Question

    A traditional concept in industrial food production is called HACCP (Hazard Analysis Critical Points), which is concerned primarily with bacterial contamination. My new concept ALLERGY-HYGIENIC improves upon HACCP, by adding the concept of consideration of allergic and intolerant ingredients, either directly through insufficient consideration of the impact of an ingredient on the population, or inadvertently through contamination by ingredients not meant to be part of the food in question.

    We teach the students to start the analysis of food production with the least complex product, and end with the most complex, to have knowledge of every ingredient, down to the smallest, including the food-additives.

    For example, some firms use vacuum tubes to deliver ingredients from storage facilities to their production machinery. If a gluten free product is being made, and the tube used to deliver rice flour was previously used to deliver wheat flour, there is likely cross-contamination which cannot be removed by simply cleaning the final production machinery. The tube itself would have to be cleaned out, or the facility would have to be designed so that gluten free flours are never transported in tubes which at other times contain gluten.

    Another example is when a dairy produces both "strawberry-yogurt" and "raspberry -yogurt" on the same day, the ALLERGY-HYGIENIC concept is to avoid any strawberry contamination in the raspberry product, or vice versa.

    Our goal is that all products will eventually have ALLERGY-HYGIENIC qualities!

    But we know this takes time and can be expensive in some occasions. It is a new concept in the traditional way of hygienic thinking. Even with ALLERGY-HYGIENICS, we can not guarantee no contamination, but we are attentive, and take our precautions.

    At our Department of Food Science, Trondheim, Norway, want this new concept ALLERGY-HYGIENIC to catch-on all over the world, and become common knowledge. So please tell others, and if you dont mind, remember that it was created here.

    When you are in contact with the food-industry, you might ask them:

    • Is your production in accordance with ALLERGY-HYGIENIC principles?
    • Have you taken ALLERGY-HYGIENIC considerations in your production?

    If you find this concept useful, please let me know by private email. I would also be interested in your experiences as Celiacs with locating cross-contamination in foods. By cataloging your real-life experiences in the field, I can help my students and their companies determine likely problematic areas in food production.

    Merete Askim: Tel (work): 47 73 91 96 25
    N-7004 Trondheim, Norway



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    Celiac.com 09/01/2005 - The Gluten Intolerance Group® is pleased to announce our gluten-free food certification program, the Gluten Free Certification Organization (GFCO), the first program of its kind in the world! This new independent food processing inspection program will verify that food products meet the highest standards for gluten-free ingredients and a safe processing environment. Food products meeting these high standards will receive our gluten-free certification mark, allowing gluten-free consumers to easily identify foods that are free of gluten and possible cross-contamination from gluten.
    Key elements of the GFCO process include:
    Ingredients review, down to the original supplier Onsite inspections by experienced, trained independent (third party) Field Inspection Agents Product and ingredient testing using scientifically AOAC approved testing methods GFCO certification mark located on product packages for easy identification
    Gluten-free you can easily see
    Products labeled with the gluten-free certification mark allow consumers to easily identify products that have been independently verified to meet the highest standards for gluten-free ingredients and safe processing environment.
    First major food companies to adopt GFCO supervision and labeling Enjoy Life Foods and PureFit Nutrition Bar are the first food manufacturers to join the GFCO supervision program. These pioneering companies will display the gluten-free certification mark on their food products in the near future.
    GFCO maintains a system of independent verification through plant visits to assure that there have been no changes that might compromise its gluten-free status. GFCO certification uses the highest standards for gluten-free ingredients and safe processing environment, and cannot be altered or compromised. The GFCO certification standards exceed the requirements of current government laws and regulations. The voluntary participation of companies in this program will ensure public confidence in the gluten-free status of their products.
    The GFCO was developed in cooperation with the Food Services, Inc., a subsidiary of the Orthodox Union (the "OU"), the worlds largest and oldest kosher certification agency. The OUs nearly 500 field representatives, proficient in modern food production techniques and chemical and biological processes, will conduct plant inspections and product reviews for the GFCO. Like the Good Housekeeping Seal of Approval, the logo, one of the worlds best-known trademarks, instills confidence in the purchaser that the product has passed inspection and meets high quality standards. For more information visit: http://www.oukosher.org.
    The Gluten-Free Certification Organizations (GFCO) mission is to provide an independent service to supervise gluten-free food production according to a consistent, defined, science-based standard, that is confirmed by field inspections, in order to achieve heightened consumer confidence and safety. GFCO is governed by an independent volunteer board that includes physicians, food scientists and consumers. For more information visit: http://www.gfco.org, or call 206-246-6652.
    The Gluten Intolerance Group® (GIG)s mission is to increase awareness by providing accurate, up-to-date information, education and support for those with gluten intolerance, celiac disease/dermatitis herpetiformis, their families, health care professionals and the general public. GIGs volunteers, staff, and Board are knowledgeable, and our materials and resources are credible. GIGs Medical Advisory Board approves all education materials. For more information visit: http://www.gluten.net.


    Scott Adams
    Celiac.com 03/07/2007 - The Food and Drug Administration (FDA) recently proposed the following rule regarding the labeling of foods as "Gluten-Free (gluten-free). The rule appears in the Federal Register, Docket No. 2005N-0279, titled Food-Labeling: Gluten Free Labeling of Foods," and includes a definition of the term "gluten-free." There is no current Federal regulation to define the term "gluten-free" for labeling food. By clearly defining the term the FDA seeks to help those with celiac disease, along with their caregivers, to better identify packaged foods that are safe for consumption.
    The FDA proposes to set the standard acceptable gluten level for products labeled "gluten-free" at no greater than 20 parts of gluten per million. More specifically, the FDA proposes that the term "gluten-free" on food labels will apply to food that is free of any or all of the following:
    "Prohibited grains," meaning any species of wheat (e.g., durum wheat, spelt wheat, or kamut), rye, barley or their hybrids; Ingredients derived from "prohibited grains," (e.g., wheat flour), that have not been treated to remove gluten. Ingredients derived from "prohibited grains," (e.g., wheat flour), that HAVE been treated to remove gluten, but which results in 20 ppm (parts per million) or more of gluten per gram of food. 20 ppm or more of gluten per gram of food. Foods that are labeled "gluten-free," or claim to be "free of gluten," without gluten, or to contain no gluten," and which fail to meet the terms of the proposed definition of "gluten-free" would be designated as "misbranded."
    One aspect of the FDA rules that seems to have caused some confusion concerns the status of oats. One recent posting making the rounds among celiac support groups claims that page 2798 of the Federal Register states: that None of the four U.S. celiac associations that responded to the survey considered oats to be an acceptable food for individuals with celiac disease. This quotation is from an April 2000 article by Tricia Thompson, titled: Questionable food and the gluten-free diet: Survey of Current Recommendations. However, page 2798 of the Federal Register actually states the CURRENT positions held by the organizations:

    According to more recent position statements of 3 of the 4 major celiac associations in the United States that responded to the earlier survey conducted by Thompson (Ref. 57), one of these associations continues to take the position that oats are not an acceptable food for individuals with celiac disease; but, the other two of these associations are not opposed to the inclusion of oats in the diets of individuals with celiac disease, provided that the oats do not contain gluten from other grains and that the daily amount of oats consumed is limited to 1 cup cooked (Ref. 56)."
    The FDA held an initial public comment meeting for "gluten-free" food labeling in August 2005. Comments received during this meeting, coupled with other information compiled by the FDA, indicate that there is no consensus among either consumers or U.S. food manufacturers as to the nature of foods labeled "gluten-free." The FDA feels strongly that the establishment of clear definitions of "gluten-free," and of uniform guidelines for applying the term in labeling foods, will enable persons with celiac to obtain accurate and truthful information about the foods they purchase, and help to make sure they avoid the adverse health affects that can come consuming food that is mislabeled.
    For more information the FDA has prepared a document titled:
    Questions and Answers on the Gluten-Free Labeling Proposed Rule" The document is available for review through the following web-link:
    http://www.cfsan.fda.gov/~dms/glutqa.html.
    Act Now!
    There is a 90-day public comment period for the proposed rule. Submit your comments by April 23, 2007 by clicking here, or comments can also be submit it in writing to the Division of Dockets Management, Food and Drug Administration, 5630 Fishers Lane, Room 1061, (HFA-305) Rockville, MD 20852.
    Celiac.com supports the FDA proposals, and encourages those with celiac disease and their supporters, to review the FDA document and to share your comments in support of these standards.


    Jefferson Adams
    Celiac.com 02/06/2012 - Coeliac UK, Britain's leading celiac disease organization has finalized an agreement for all European countries to use a single universal gluten-free symbol on the front of all packaging for gluten-free products.
    Under the agreement, the Association of European Coeliac Societies will adopt Coeliac UK’s ‘cross-grain’ symbol as the standard for gluten-free labeling across Europe. 
    The agreement simplifies what was a confusing web of individual logos on branded and local bakery food packaging.
    The overall goal is to establish the logo as the universal quality assurance symbol for gluten-free products.
    Coeliac UK's chief executive, Sarah Sleet, told British Baker that the “…European-wide agreement to share the symbol and its quality assurance measures…has huge potential as the commonly-used symbol on packs, because all coeliac consumers recognize it."
    She noted that, in the UK, while her organization has licensed the symbol to grocery chains like Warburtons, many supermarkets have simply created their own symbols. This has left many consumers confused about standards of quality and reliability regarding gluten-free products.
    Sleet feels that the agreement to establish a standard European labeling symbol for gluten-free products may help to end that confusion.
    “My colleagues in Europe are getting a lot of interest from big players like Carrefour and the German discounters, who are looking to take up that symbol license," she says. "That may put pressure on supermarkets in the UK to adopt it too.”
    Michelle Berriedale-Johnson, editor of gluten-free information website Foodmatters, agrees. “I think it would be hugely beneficial for consumers if there could be some agreement about logos," she says. "The current situation is both confusing and potentially dangerous for those with health issues.”
    Per capita, the UK has the highest percentage of consumers who avoid gluten. According to data from Kantar Worldpanel data (52 w/e 4 September, 2011), the total UK gluten and wheat-free market is now worth £135.9m, with sales soaring 15.5% annually into the foreseeable future.
    Gluten-free consumers, surveyed by McCallum Layton in 2011,
    voiced strong support for a universal industry-wide symbol. In that survey, many interviewees complained of varied and confusing symbols, and of product labels that required careful study.
    A survey of attendees at The Allergy & Gluten-Free Show 2011 revealed that 80% of people found ‘free-from’ symbols to be helpful, while 85% preferred to see specific logos, such as 'gluten-free,' placed on the front of product packages.
    How will European progress toward uniform labeling symbols for gluten-free products impact us here in America? Could we benefit from standards for 'gluten-free'
    Source:

    Bakeryinfo.co.uk


    Jefferson Adams
    Celiac.com 04/18/2014 - Confusion over the labeling of gluten-free beers just got a bit clearer, thanks to new guidelines by the The Alcohol and Tobacco Tax and Trade Bureau (TTB). The new guidelines clarify the use of the term “gluten-free” in labeling for alcohol products.
    The Bureau announced that it would continue to consider gluten-free claims to be “misleading” if they were used to describe products made from gluten containing grains.
    Products in which gluten has been removed or reduced to below 20 ppm may be labeled as “processed,” “treated,” or “crafted to remove gluten,” if the claim is made “with a qualifying statement that warns the consumer that the gluten content of the product cannot be determined and that the product may contain gluten,” according to the guidelines.
    These guidelines are consistent with regulations set forth by the Food and Drug Administration (FDA) in August, which also ruled that alcoholic beverages made from ingredients that do not contain any gluten – such as wines fermented from fruit and spirits distilled from non-grain materials – may continue to be labeled as gluten-free.
    Craft Brew Alliance (CBA), the Portland, Ore.-based maker of Omission Beer, brewed with traditionally malted ingredients and then treated to reduce the gluten content in the finished product, issued a statement that the “TTB announcement regarding gluten-free labeling does not require changes in the way Omission Beer is labeled, or any other aspect of the production and sale of our beers.”
    Source:
    Brewhound.com.


  • Popular Now

×
×
  • Create New...