Allergen Cleaning: Best Practices

Jackson, Lauren S.

doi:10.1007/978-3-319-66586-3_8

Cited by 4 publications

(1 citation statement)

References 37 publications

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“…Proses sanitasi untuk produk kering umumnya lebih mudah dilakukan karena produk umumnya tidak menempel erat pada permukaan peralatan (Nikoleiski, 2015). Selain itu, penggunaan material stainless steel banyak ditemukan di industri makanan karena memenuhi kriteria spesifik terkait hygienic design seperti tidak korosi ketika kontak dengan makanan ataupun bahan kimia pembersih, mudah dibersihkan, tidak bersifat tosik, berbau, ataupun menyerap bahan, serta tahan terhadap abrasi, retak, dan pengelupasan (Nikoleiski, 2015;Jackson, 2018).…”

Section: Hasil Validasi Efektivitas Proses Sanitasi Alergen Telur DI ...unclassified

Sanitasi Alergen Pada Proses Produksi Biskuit Dalam Upaya Mengurangi Residu Alergen Telur

Sari

Palupi

Giriwono

2021

jtip

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Food allergy is a hypersensitive response to food, generally protein, triggered by body immune system. These responses can be mild, however in very rare cases may cause severe reactions and life threatening known as called anaphylaxis. Food allergy has been one of the main factors for product recall. It can happen due to many reasons, such as product package labeling fault, raw material labeling fault and cross contamination. Validation of the effectiveness of cleaning and sanitation process become a critical point to minimize cross contamination. This study aimed to determine the optimum chemical concentration and contact time to eliminate egg residue in biscuit production cleaning process, obtain valid and verified cleaning procedures, and produce cleaning procedures that can be implemented in a production line. The result showed that physical cleaning/pre-cleaning for 30 minute and using 1% (v/v) concentration of caustic based polybrite chemical cleaning for 3-minute contact time can effectively eliminate the egg residue on stainless steel and polyurethane surface equipment. Food contact surface material and product characteristics (wet dough, dry biscuit) affected the number of egg residue on the equipment. Packing area with food contact surface equipment made from stainless steel is not considered critical area for allergen sanitation. It is shown that prior to sanitation process, analysis of egg allergen residue has already given negative result. Validation process can prove the effectiveness of allergen sanitation process to prevent potential egg allergen cross contamination in biscuit production.

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Section: Hasil Validasi Efektivitas Proses Sanitasi Alergen Telur DI ...unclassified