過(guò)敏原管理foodallergens

1、Food Allergens Management,食品過(guò)敏源,,,,,Contents內(nèi)容,Definitions定義Principals of food allergy食品過(guò)敏癥的原則Food allergens食品過(guò)敏源Allergen management programme過(guò)敏源管理計(jì)劃Summary總結(jié),Food allergy versus food intolerance食品過(guò)敏源與食品不耐性,Food all

2、ergy: the immune-mediated state of hypersensitivity resulting from exposure to a food-borne allergen (usually a protein or glycoprotein). Normally developing serious reactions and even causing deaths.食品過(guò)敏癥：高度敏感性的免疫調(diào)節(jié)狀態(tài)，

3、系由接觸食品攜帶的過(guò)敏源（一般為蛋白質(zhì)或糖原蛋白）而產(chǎn)生。通常發(fā)展為系列反應(yīng)，甚至導(dǎo)致死亡。Food intolerance: are non-toxic, nonimmune-related mainly due to naturally occurring toxicants (e.g. gluten), microbial or chemical food contaminants (e.g. phenylanaline) an

4、d inherited metabolic disorders (e.g. lactose intolerance). Rarely life-threatening.食品不耐性：非毒性的、與免疫無(wú)關(guān)，主要由于自然生成的毒性物質(zhì)（例如面筋），微生物或化學(xué)性食品污染（如苯胺）以及遺傳新陳代謝失調(diào)（如乳糖不耐）。很少危及生命。,Principals of food allergy：Prevalence食品過(guò)敏癥的原則:流行,The tr

5、ue prevalence is unknown. 真正流行不為人知。It is estimated that 1% of adults and 5-6% of children have a true food allergy.據(jù)估算，1%成人、5-6%兒童有真正的食品過(guò)敏癥。Approximately 950 severe reactions to foods requiring hospitalisation occur an

6、nually in the US. (According to the USDA 15% of the US population may be allergic to some food ingredients). 美國(guó)每年發(fā)生大約950例對(duì)食品嚴(yán)重的反應(yīng),需要住院治療。(根據(jù)USDA調(diào)查,15%的美國(guó)人口對(duì)一些食品原料過(guò)敏)In the UK it is estimated that there are a total of 1

7、5 million sufferers from allergies to various substances - not only foodstuffs- (1 in 4 of the population).英國(guó)估計(jì)有總數(shù)達(dá)1500萬(wàn)人對(duì)各種物質(zhì)-不只是食品-過(guò)敏(人口總數(shù)的四分之一)Allergic individuals react to trace levels of the offending allergen.過(guò)敏群

8、體對(duì)所引發(fā)過(guò)敏源痕跡有反應(yīng)。,Key players of allergenic response過(guò)敏源反應(yīng)的關(guān)鍵因素,Three essential components三個(gè)關(guān)鍵部分:,Antigen抗原 (allergen過(guò)敏源),IgE Antibodies抗體,Effector cell 效應(yīng)基因細(xì)胞(mast cell or basophil桿細(xì)胞或堿性細(xì)胞),,IgE are produced by B cells (Ly

9、mphocytes) in response to exposure to the antigen.B細(xì)胞(淋巴細(xì)胞）遇到抗體時(shí)產(chǎn)生IgE,Glycoproteins that are absorbed during digestion and distributed to the body via the blood stream在消化時(shí)吸收的糖原蛋白質(zhì)通過(guò)血流分送到全身,Mast cells are found in the con

10、nective tissue桿細(xì)胞發(fā)現(xiàn)于結(jié)締組織Basophils circulate in the blood stream堿性細(xì)胞在血流中循環(huán)Both have high-affinity IgE receptors on the surface它們都與表面的IgE受體有密切關(guān)系,Clinical manifestations臨床表現(xiàn),Gastro-intestinal胃腸反應(yīng): Swelling of mouth parts

11、, abdominal cramps, diarrhoea, nausea, vomiting. 嘴部腫脹、腹部痙攣、腹瀉、惡心、嘔吐。Respiratory呼吸反應(yīng): runny nose, difficulty breathing, constriction of throat.鼻子流涕、呼吸困難、喉嚨堵塞。Cutaneous皮膚反應(yīng): swelling, hives and skin rash.腫脹、蕁麻疹、皮疹。Sy

12、stemic = Anaphylactic shock. 全身=過(guò)敏中風(fēng)。 Death occurs due to cardiaorespiratory arrest and shock. Initial symptoms usually begin within 30 min after exposure.由于心臟和呼吸困難及中風(fēng)導(dǎo)致死亡。通常在接觸過(guò)敏源30分鐘后出現(xiàn)初始癥狀。,食品過(guò)敏源,歐盟2003/89/EC指出的食品過(guò)敏

13、原：花生大豆蛋奶魚(yú)甲殼類(lèi)樹(shù)果（堅(jiān)果）小麥其它一些會(huì)引起過(guò)敏的食品正在研究中，會(huì)及時(shí)在媒體公布在美國(guó)銷(xiāo)售的食品如使用二氧化硫或亞硫酸鹽作為防腐劑必須標(biāo)注。,美國(guó)FDA指出的食品過(guò)敏原：谷類(lèi)包括麩皮及其制品（如小麥、黑麥、大麥、燕麥及其它們的雜交種）甲殼類(lèi)及其制品蛋及蛋制品魚(yú)及魚(yú)制品花生及其制品大豆及豆制品奶和奶制品（包括含乳糖制品）堅(jiān)果類(lèi)及其制品，如板栗、榛子、腰果、杏仁、胡桃、山核桃等芹菜及其制品

14、芥菜/芥末及其制品芝麻及其制品二氧化硫或亞硫酸鹽含量在10ppm以上,比較明確的一些過(guò)敏原產(chǎn)品： 小麥制品、蕎麥制品、蛋制品、奶制品、花生制品、鮑魚(yú)、墨魚(yú)/魷魚(yú)、三文魚(yú)子/魚(yú)子醬、蝦類(lèi)、橙桔類(lèi)、蟹類(lèi)、獼猴桃、牛肉制品、胡桃、三文魚(yú)、大豆制品、雞肉制品、豬肉制品、蘑菇/菌類(lèi)制品、桃制品、芋制品、蘋(píng)果制品、明膠制品等,Most common food allergens最常見(jiàn)的食品過(guò)敏源,Major serious allerge

15、ns include 主要嚴(yán)重的過(guò)敏源包括(IFST-1999):“Big eight八大樣”: eggs, cow´s milk, peanut, soybean, wheat, tree nuts, fish and crustacean蛋品、牛奶、花生、黃豆、小麥、樹(shù)木堅(jiān)果、魚(yú)類(lèi)和甲殼類(lèi)食品“Second eight八小樣”: sesame seeds, sunflower seeds, cottonseed,

16、 poppy seed, fruits, beans other than green beans, peas and lentils.芝麻籽、葵花子、棉籽、罌粟籽、水果、豆類(lèi)（不包括綠豆）、豌豆和小扁豆Others其它: tartrazine, sulphites and latex.,KFI food allergen category list* KFI食品過(guò)敏源類(lèi)別清單,Celery 芹菜Eggs蛋類(lèi)Cow´

17、s milk牛奶Peanut 花生Soybean 大豆Sulphites 亞硫酸鹽Wheat 小麥Seeds 種子Seafood海鮮,Tree nuts樹(shù)木堅(jiān)果,Cottonseed棉籽poppy seeds罌粟子sesame seeds芝麻籽sunflower seeds葵花子,Crustacean甲殼類(lèi)Fish魚(yú)類(lèi),almond 杏仁brazil nut巴西木堅(jiān)果cashew 賈如樹(shù)堅(jiān)果chestnut

18、栗子hazelnut 榛子macadamia nut pine nuts 松子pistachio 阿月渾子的果實(shí)pecan美洲山核桃 walnut核桃,,,,*Some exemptions are included in the list - Example一些例外在-實(shí)例表中列出,Food Allergens stability食品過(guò)敏源穩(wěn)定性,Resistance to the digestive tract:抗消化

19、系統(tǒng)能力Most food allergens are resistant to enzymes, acids and bile salts present in the stomach. 大部分過(guò)敏源對(duì)胃中的酶、酸和膽汁鹽具有抵抗力。Fresh fruits and vegetables are easily digested in the GI tract and do not cause systemic effects.新鮮

20、水果和蔬菜很容易在GI系統(tǒng)中消化并不會(huì)影響系統(tǒng)。Resistance to proteolysis, hydrolysis and digestion:抗水解蛋白質(zhì)、水解和消化Food allergens are resistant to proteolysis and digestion (e.g. codfish, egg white).食品過(guò)敏源對(duì)水解蛋白質(zhì)和消化有抵抗力（如鱈魚(yú)、蛋白）。Extensive hydrol

21、ysis is necessary to eliminate allergenic properties of food allergens (e.g. casein, whey proteins, soybean).廣泛的水解對(duì)于消除食品過(guò)敏源的過(guò)敏特性是必要的（例如酪蛋白、乳清蛋白質(zhì)和大豆）。Allergen inactivation depends on the enzymatic or chemical treatment

22、 used during hydrolysis and proteolysis.在水解或水解蛋白質(zhì)時(shí)，可使用酶或者化學(xué)處理辦法使過(guò)敏源失去作用。,Food Allergens stability食品過(guò)敏源穩(wěn)定性,Resistance to heat: 抗熱性Most food allergens are resistant to heat. Fruit and vegetables are heat-labile and can

23、be eaten after heating or canning. 大部分食品過(guò)敏源抗熱。水果和蔬菜遇熱不穩(wěn)定，可加熱或制成罐頭食品食用。Peanut and egg allergens remain stable when heated or boiled at 100 °C. 當(dāng)加熱或煮沸到100度時(shí)，花生和蛋類(lèi)過(guò)敏源仍保持穩(wěn)定。Milk retains its allergenicity through conde

24、nsation, evaporation, and drying.牛奶在經(jīng)過(guò)凝聚、蒸發(fā)和烘干后仍保留過(guò)敏性。Acid stability: 酸穩(wěn)定性Most allergens are stable to moderate acid treatments.大部分過(guò)敏源經(jīng)過(guò)溫和的酸處理仍保持穩(wěn)定性。Peanut allergens are stable at pH 2.8 and egg ovalbumin at pH 3.0.

25、花生過(guò)敏源在PH值2.8, 蛋類(lèi)過(guò)敏源在PH值3.0的情況下仍保持穩(wěn)定.,Management of food allergy食品過(guò)敏管理,The best therapy consist of strict elimination of the offending food from the diet…最好的處理辦法是將引發(fā)(過(guò)敏)的食品從食譜中去除...The application of due diligence by

26、 manufacturers制造商在以下幾個(gè)方面應(yīng)用時(shí)，應(yīng)非常審慎：In the use of allergens as ingredients.使用過(guò)敏源作為原料。In warning of the presence or potential presence of such allergens in foods.警告此過(guò)敏源在食品中出現(xiàn)或可能出現(xiàn)。In preventing cross-contamination of pro

27、ducts with allergens present in other products or the environment.通過(guò)防止過(guò)敏源出現(xiàn)在其它產(chǎn)品或環(huán)境中而防止產(chǎn)品的交叉感染。ALLERGEN MANAGEMENT PROGRAMME過(guò)敏源管理計(jì)劃,That means意味著...,leading to...,Allergen management program過(guò)敏源管理計(jì)劃,Based on a hierar

28、chy of controls:基于控制等級(jí)：1.- Avoid the introduction of an allergen into a facility that did not already contain the allergen. 避免把過(guò)敏源引入到不含過(guò)敏源的設(shè)備中去。2.- Total dedication and segregation (of lines where possible) or e

29、quipment. 生產(chǎn)線（如可行）或設(shè)備完全專(zhuān)業(yè)化和隔離。3.-Extensive, well-documented cleaning and inspection procedures to prevent allergen cross-contact or carryover. 全面、詳細(xì)記錄清潔及檢查程序，以防止過(guò)敏源交叉接觸或產(chǎn)生遺留物4.- If the risk still present a p

30、recautionary label statement should be used. 如風(fēng)險(xiǎn)仍存在，應(yīng)使用預(yù)先防范標(biāo)簽聲明,避免引入---研發(fā)設(shè)計(jì)段,隔離---工廠生產(chǎn)段（物理、排產(chǎn)）,GMP防交叉---生產(chǎn)及計(jì)劃段,標(biāo)識(shí)、提醒---合規(guī)性,1.- Avoidance of introduction避免引入,確認(rèn)過(guò)敏源清單----表AIdentification of ingredients and other sour

31、ces of allergens. 識(shí)別原料和其它過(guò)敏源的來(lái)源。Use Form B: Ingredient/packaging assessment -To identify sources of allergens. 使用表格B ：原料/包裝評(píng)估-以識(shí)別過(guò)敏源的來(lái)源。,過(guò)敏源調(diào)查表,1.- Avoidance of introduction避免引入,Use Forms C/D: Allergen Cross-Contac

32、t Assessment -To identify whether products can introduce undeclared allergens in other products run in the same line.使用表格C/D：過(guò)敏源交叉接觸評(píng)估-以識(shí)別是否產(chǎn)品能傳入同一生產(chǎn)線上其它產(chǎn)品所攜帶的未發(fā)現(xiàn)的過(guò)敏源。Effective tagging or coding procedures for allergen

33、-containing ingredients, sub-ingredients and rework.為含過(guò)敏源的原料、原料附件和重復(fù)產(chǎn)品制定有效的加注標(biāo)簽或編碼程序。Formula/process revisions must be reviewed for introduction of new allergens. 修改配方/工序必須進(jìn)行新過(guò)敏源引入審核。,FORM C: INGREDIENT/PACKAGING ASESSM

34、ENT 表格B：原料/包裝評(píng)估,工廠：xxxx廠　　　　　產(chǎn)品類(lèi)別：米餅類(lèi)產(chǎn)品,Form C allergen cross contamination Assessment表格C 過(guò)敏源交叉污染評(píng)估,工廠：XXXX廠　　　　　　　　　生產(chǎn)線：三線,,表格D 共用設(shè)備過(guò)敏源交叉污染評(píng)估,工廠：XXXX廠　　　　　　　　　　生產(chǎn)線別：三線,1.- Avoidance of introduction避免引入,Allergens sh

35、ould be designed-out:應(yīng)在設(shè)計(jì)時(shí)剔除過(guò)敏源Use non-allergenic substitutes to allergenic ingredients.使用無(wú)過(guò)敏源替代物代替過(guò)敏源原料。Avoid cross-contamination from other lines or other production areas.避免來(lái)自其它生產(chǎn)線或其它生產(chǎn)區(qū)域的交叉感染。Ensure a safe raw ma

36、terials supply確保原材料供應(yīng)安全:Audit suppliers’ allergen management program.審計(jì)供應(yīng)商的過(guò)敏源管理計(jì)劃。Contract/Specification review.合同/規(guī)格審核。Notification of any formulation change.通知任何配方更換。Training of personnel人員培訓(xùn):An allergen awarene

37、ss training session should be performed at least every year. 應(yīng)至少每年舉行過(guò)敏源意識(shí)培訓(xùn)會(huì),2. Segregation隔離,Physical barriers:物理屏障Separate reception and storage areas for allergenic ingredients.為過(guò)敏源原料單獨(dú)設(shè)立收貨和儲(chǔ)存區(qū)。Dedicate manufacturin

38、g areas within the factory在工廠內(nèi)分離出生產(chǎn)區(qū):Air extraction/filtration systems should remove any airborne allergen.空氣抽取/過(guò)濾系統(tǒng)應(yīng)去除任何空氣傳播過(guò)敏源。Control of personnel: change of overalls, hairnets and shoes.人員控制：更換衣服、發(fā)網(wǎng)和鞋。Traffic patt

39、erns of people, ingredients and finished products.人們的交通模式、原料和成品。Identification of shared equipment and its ability to be dismantled識(shí)別共用設(shè)備及其拆卸能力:Use Form C/D使用表格C/D: Process step evaluation工序階段評(píng)估To identify allergens t

40、hat may be introduced from the process and/or processing environment.識(shí)別有可能在加工或加工環(huán)境中進(jìn)入的過(guò)敏源。Identify all shared equipment and product changeovers. 識(shí)別所有的共用設(shè)備和產(chǎn)品轉(zhuǎn)換。,2. Segregation隔離,Production scheduling/Sequencing生產(chǎn)計(jì)劃/排序:

41、Avoid manufacturing carry-over.避免生產(chǎn)遺留物。Schedule allergen-containing products last in the production sequence. 將含有過(guò)敏源的產(chǎn)品排列在生產(chǎn)過(guò)程的最后程序。Schedule all products containing the same allergen in the same run.將含有相同過(guò)敏源的所有產(chǎn)品排列在同一

42、個(gè)隊(duì)列中。Schedule long runs of allergen-containing products將含有過(guò)敏源的產(chǎn)品排列成長(zhǎng)序列。Provide sufficient time to do a thorough allergen clean.提供充足時(shí)間，完全徹底清除過(guò)敏源。,2. Segregation隔離,Rework handling再加工處理:Rework/holdover containers must be

43、 clearly labelled (e.g. type and date) and segregated.再加工/盛裝容器必須清晰標(biāo)注標(biāo)簽（如，類(lèi)型及時(shí)間）并加以隔離。Establish effective inventory controls.建立有效的庫(kù)存貨品檢查機(jī)制。Rework usage will be clearly documented to assure traceability.再加工使用必須清晰記錄在案，以便進(jìn)

44、行追蹤工作。Develop rework/product matrix: like-into-like.建立再加工/產(chǎn)品基質(zhì)：同類(lèi)-歸-同類(lèi)。Monitoring: The origin of rework is recorded on the process sheet.追蹤：加工表上注明再加工原因。Corrective action: If allergenic rework is added to product that

45、is not in compliance with rework/product matrix place product in category I hold.更正措施：如過(guò)敏源再加工品加入了與再加工/產(chǎn)品基質(zhì)不符合的產(chǎn)品，將產(chǎn)品放入留置類(lèi)別I。Documentation: Rework records must be reviewed at least monthly is recommended. Rework/product

46、matrix must be reviewed anytime that new ingredients are introduced.記錄：建議至少每月檢查一次再加工記錄。無(wú)論何時(shí)加入新原料后，必須對(duì)再加工/產(chǎn)品基質(zhì)進(jìn)行檢查。,2. Segregation隔離,Packaging handling包裝:Use dedicated packaging lines whenever possible如可能，使用專(zhuān)用包裝線。Make

47、the packaging material visually distinctive.包裝材料應(yīng)醒目、易識(shí)別。Label handling標(biāo)簽:Control of similar labels for different products不同產(chǎn)品使用相似標(biāo)簽的控制措施:Labels must be checked prior to start-up or changeover.在開(kāi)始或更換前，必須檢查標(biāo)簽。Monitori

48、ng: A label from each carton is visually checked prior to use. This check must be logged.追蹤：使用前，必須目測(cè)檢查每箱的標(biāo)簽，并記錄在案。Corrective action: If incorrect label is used place the affected product on Category I hold.更正措施：如使用了不正確的

49、標(biāo)簽，將受到影響的產(chǎn)品放入留置類(lèi)別I。Documentation: Rework records must be reviewed at least monthly is recommended. The label application procedure must be reviewed anytime that new ingredients/labels are used.記錄：建議至少每月檢查一次再加工記錄。任何時(shí)候如使用

50、了新的原料/標(biāo)簽，必須核查標(biāo)簽應(yīng)用程序。,3. Equipment Cleaning設(shè)備清潔,Define cleaning procedures for each shared equipment對(duì)每臺(tái)共用設(shè)備制定清潔程序:Define a validated cleaning procedure to avoid carryover.制定有效的清潔程序，防止遺留物。Develop a product sequencing/cl

51、eaning matrix. 指定產(chǎn)品排序/清潔基質(zhì)。Monitoring: Review the equipment inspection log prior to start up.基質(zhì)：開(kāi)機(jī)前，核查設(shè)備檢測(cè)記錄。Corrective action: Repeat cleaning when product residues are visible.更正措施：如有產(chǎn)品殘?jiān)?，再次進(jìn)行清潔。Documentation: Recor

52、ds must be reviewed on a monthly basis. The sequencing/cleaning matrix must be reviewed anytime that a new product is introduced.記錄：記錄必須進(jìn)行月檢。無(wú)論何時(shí)加入了某種新產(chǎn)品，必須檢查排序/清潔基質(zhì)。Avoid contamination of nearby lines防止污染臨近工線: Use va

53、cuum cleaning rather than air hoses.使用真空清潔法，而不要使用空氣軟管。Use dedicated cleaning equipment.使用專(zhuān)用清潔設(shè)備。,3. Equipment Cleaning設(shè)備清潔,Redesign or reconfigure equipment to make cleaning and inspection easier重新設(shè)計(jì)設(shè)備，便利清潔及檢測(cè)工作:Easily

54、 opened and inspected.開(kāi)關(guān)方便，易于檢測(cè)。All allergen contact surfaces must accessible for examination.所有接觸過(guò)敏源表面必須易于檢查。Quick release fasteners should be used for removable covers.可移蓋必須使用快速開(kāi)啟裝置。Avoid crossovers of conveyor belt

55、s or use shielding.防止輸送線發(fā)生交叉，或使用遮護(hù)板。Develop an allergen spillage procedure制定過(guò)敏源溢出處理程序:Define isolation areas. 規(guī)定隔離區(qū)域。Place affected product on hold.留置受到影響的產(chǎn)品。Clean the cleaning equipment.對(duì)清潔設(shè)備進(jìn)行清潔。All personnel affe

56、cted must change overalls.所有受到影響的人員必須更換工裝服。Inspect to verify that all allergen containing product has been removed.檢查核實(shí)已清除所有含有過(guò)敏源的產(chǎn)品。,3. Equipment Cleaning設(shè)備清潔,Equipment flushing設(shè)備沖洗 (wet or dry e.g. Sugar濕洗或干洗，如糖類(lèi)):De

57、fine a validated flushing procedure to avoid carryover. 制定有效的沖洗程序，防止遺留物。Specify time and/or amount of flushing material to be used.規(guī)定使用沖洗物的時(shí)間和/或數(shù)量。Develop a product sequencing/flushing matrix. 制定產(chǎn)品排序/沖洗基質(zhì)。Monitoring: R

58、eview the equipment inspection log prior to start up. 追蹤：開(kāi)始前，檢查設(shè)備檢測(cè)記錄。Corrective action: Repeat flushing when product residues are visible.更正措施：如有產(chǎn)品殘?jiān)?，再次進(jìn)行沖洗程序。Documentation: Records must be reviewed on a monthly basis

59、. The sequencing/flushing matrix must be reviewed anytime that a new product is introduced.記錄：記錄必須進(jìn)行月檢。無(wú)論何時(shí)加入某種新產(chǎn)品，必須核查排序/沖洗基質(zhì)。The equipment cleaning/flushing procedure must be validated to demonstrate that it removes

60、visible product residues from all product contact surfaces.設(shè)備清潔/沖洗程序必須十分有效，可以從所有接觸產(chǎn)品表面清除可見(jiàn)的產(chǎn)品殘?jiān)?4. Labelling加注標(biāo)簽,1.- If the allergen is included in the product formulation如產(chǎn)品配制中包含過(guò)敏源:It must be declared in the ingredi

61、ent list.必須在原料表中標(biāo)明。Allergens should be labelled so to avoid misinterpretation過(guò)敏源必須加注標(biāo)簽，防止產(chǎn)生曲解:Marketing ensures that the label communicates all allergens營(yíng)銷(xiāo)部分保證標(biāo)簽清楚傳達(dá)了所有的過(guò)敏源Sources of ingredients should be declared必須標(biāo)明

62、原料來(lái)源:Lecithin can be labelled “soy lecithin”卵磷脂可標(biāo)注為“大豆卵磷脂”Flavours can be labelled “natural flavour (contain milk)”調(diào)味品可標(biāo)注為“天然調(diào)味品（含牛奶）”P(pán)rocessing aids must labelled if their presence in the finished product is enough t

63、o elicit allergenic reactions如加工輔料在制成品中的含量足以引起過(guò)敏反應(yīng)，則必須加注標(biāo)簽:Declare processing aids that are likely to be present in the finish product.標(biāo)明制成品中可能包含的加工輔料。Seek alternative non-allergenic processing aids.尋求非過(guò)敏源加工輔料替代品。,Carr

64、yover of carryover shall not require labelling殘留物的殘留物無(wú)需加注標(biāo)簽。,4. Labelling加注標(biāo)簽,2.- If the allergen cannot be designed out or assessed as unavoidable如過(guò)敏源在設(shè)計(jì)過(guò)程中無(wú)法去除，或被鑒定為不可或缺的物質(zhì):The product will be appropriately labelled (

65、in accordance with regulations and internal guidelines for labelling)該產(chǎn)品應(yīng)加注適當(dāng)?shù)臉?biāo)簽（遵照加注標(biāo)簽規(guī)則和內(nèi)部原則）:R&D and manufacturing inform marketing of unavoidable allergens.研發(fā)和制造部門(mén)告知營(yíng)銷(xiāo)部門(mén)不可或缺的過(guò)敏源。Marketing is responsible for lab

66、el modification when在下列情況下，營(yíng)銷(xiāo)部門(mén)負(fù)責(zé)更改標(biāo)簽:Unavoidable allergens in the formula (e.g. ingredients, supplier identified carryover and rework containing allergens)配方中含有不可或缺的過(guò)敏源（如：原料、鑒別為供貨商的殘留物及再加工含有過(guò)敏源）Unavoidable cross-conta

67、mination.不可避免的交叉污染。Unavoidable carryover.不可避免的殘留物。Avoid similar label mix up.防混淆相似標(biāo)簽。,,5. Thresholds for Allergen Labelling 過(guò)敏源加注標(biāo)簽臨界值,Allergen Thresholds caused by Cross Contact have been defined for all Allergens on

68、 the PM WW HACCP Standard list Section 15, EXCEPT for在PM WW HACCP標(biāo)準(zhǔn)清單第15章中，已規(guī)定了交叉接觸產(chǎn)生過(guò)敏源臨界值，除了PM WW HACCP:Peanuts花生Tree nuts樹(shù)木堅(jiān)果Sulphites亞硫酸鹽 - threshold already specified其臨界值已規(guī)定 This does not apply to allergenic