食品过敏源知识培训答案.ppt

食品过敏者应避免接触已知过敏源 #生活知识# #安全常识# #食品安全指南#

* The medical community is becoming aware of an increasing number of people who have food allergies. (Read Slide) * The FDA reported over 600 product recalls in 1999 that were due to food allergen cross contamination (Read Slide) * Food allergic reactions are caused when (Read Bullet Points on Slide) * Symptoms include: (Read Symptoms) The most significant of which, are Anaphylactic Reactions. (Next Slide: Anaphylactic Reactions, Defined) * (Read Slide) (Next Slide: Food Allergy vs Food Intolerance) * It is important to make a distinction between a Food Allergic Reaction and a Food Intolerance. (Read Slide) (Next Slide: Important Note about Proteins and Allergenicity) * (Read Slide) * Now, we will look at a 12 minute Food Allergens Video that will re-enforce many of the things that we have covered so far. You will also be introduced to some of the allergen control issues related to manufacturing, suppliers and product development. * McCormick has adopted a Corporate policy #11 and Procedure #17 on food allergens. This policy focuses on the eight foods that cause the majority of recorded allergic reactions - peanuts, tree nuts, fish, shellfish, eggs, milk, wheat, and soy. The policy states that product labels must adequately describe the presence of food allergen contain materials. The policy states that the Company recognizes that potentially life threatening food allergies exist and that we must develop and implement process control systems in our facilities that will minimize the risk of unintentional transfer of allergens into our products. * McCormick will minimize risk of food allergens through programs in 3 major areas: processing and Engineering standards were developed and implemented which define the minimum requirement for controlling food allergens in our manufacturing processes, managing raw materials suppliers assures us that our our suppliers are doing this too, and product development guidelines are established to alert Product Deve

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