Good Manufacturing Practices for Allergenic Foods - Use of Shared Equipment
By Leatherhead Food International | 8 February 2000
Consumers with food allergies often react adversely to the ingestion of extremely low amounts of the offending food or foods that elicit their symptoms. The threshold dose needed to provoke an allergic reaction is not precisely known and is likely to vary from one allergic individual to another. However, given that reactions in the most sensitive individuals can occur from ingestion of trace amounts of the offending food, food processors must be very cautious about the use of shared equipment.
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Consumers with food allergies often react adversely to the ingestion of extremely low amounts of the offending food or foods that elicit their symptoms. The threshold dose needed to provoke an allergic reaction is not precisely known and is likely to vary from one allergic individual to another. However, given that reactions in the most sensitive individuals can occur from ingestion of trace amounts of the offending food, food processors must be very cautious about the use of shared equipment.
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