Development of Standard Operating Procedure for Allergen Management System in Flavour Industry PT. Givaudan Indonesia

Abstract

Each year, millions of people have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening. There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences. Materials used in this study were secondary data from suppliers in regards with allergen information of material supplied to PT. Givaudan Indonesia based on Codex Alemanterius Commission WHO/FAO guidelines. There were 56 out of 964 materials used at PT. Givaudan Indonesia which had been identified as allergen. The allergen type in descending order were dairy (24), soybean (21), fish (11), crustacean (4), sulfites (3), egg (1) and cereal (1). Seven out of 56 materials had allergen combinations such as cereal and soybean; crustacean and soybean; dairy, fish and soybean; dairy and soybean; fish and soybean. These allergen information then furtherly studied at Focus Group Discussion was conducted to identify which processes need to monitor and control of the allergens. Focus Group Discussion members consists of related departments starts from Regulatory, Logistic, Production and Quality Control, led by Quality Assurance. Processed which had been identified as potential to have allergen contamination were purchasing, receiving material, materials storage, prebatching, production, finished good warehouse and distribution. Standard Operation Procedures were designed for each process on how to label, store, cleanse after production, packing and send to customer. The scope also cover the training and audit as well as customer communication.