Standard‌‌
   ‌ Allergen‌‌Control‌  ‌
Issued‌‌on:‌‌[DATE]‌  ‌

Operating‌‌
  Issued‌‌by:‌‌[NAME]‌  ‌

Procedure‌  ‌ Version‌‌No:‌‌[NUMBER]‌  ‌ Revised‌‌on:‌‌[NEW‌‌DATE]‌  ‌

Supersedes:‌‌[PRIOR‌‌NUMBER]‌  ‌ Page‌1‌ ‌‌of‌‌3 ‌

 ‌
 ‌
 ‌
 ‌
‌Objective:‌  ‌ To‌‌control‌‌risk‌‌of‌‌allergen‌‌cross-contact‌‌in‌‌the‌‌facility‌‌and‌‌to‌‌prevent‌‌
 
mislabeling‌‌of‌‌product(s).‌‌    ‌

‌Personnel‌‌Scope:‌  ‌ All‌‌product‌‌handlers‌‌and‌‌warehouse‌‌personnel‌‌are‌‌responsible‌‌for‌‌controlling‌‌
 
the‌‌storage,‌‌movement,‌‌and‌‌processing‌‌of‌‌allergens.‌‌
   ‌

‌Frequency:‌  ‌ Ongoing‌  ‌

‌Materials:‌  ‌ Product‌‌Receiving‌‌Log,‌‌allergen‌‌labels,‌‌Packing‌‌Order‌‌Log,‌‌Storage‌‌
 
Inspection‌‌Log,‌‌dedicated‌‌cleaning‌‌supplies‌‌necessary‌‌to‌‌control‌‌allergens,‌‌
 
Utensil/Equipment‌‌Cleaning‌‌Log‌   ‌

‌Procedures:‌  ‌ Receiving,‌‌Holding‌‌&‌‌Distribution‌  ‌
1.‌ ‌All‌‌incoming‌‌allergens‌‌are‌‌indicated‌‌on‌‌the‌P ‌ roduct‌‌Receiving‌‌Log‌. ‌ ‌
2.‌ ‌All‌‌incoming‌‌allergens‌‌are‌‌labeled‌‌prior‌‌to‌‌going‌‌into‌‌storage.‌  ‌
3.‌ ‌Products‌‌containing‌‌allergens‌‌are‌‌stored‌‌separately‌‌from‌‌  
non-allergens‌‌to‌‌prevent‌‌cross-contact.‌‌They‌‌are‌‌physically‌‌separated‌‌  
by‌‌racks‌‌or‌‌some‌‌other‌‌form‌‌of‌‌physical‌‌barrier.‌  ‌
4.‌ ‌Allergens‌‌cannot‌‌be‌‌stored‌‌above‌‌or‌‌on‌‌top‌‌of‌‌non-allergens.‌  ‌
5.‌ ‌Open‌‌containers‌‌of‌‌products‌‌containing‌‌allergens‌‌will‌‌be‌‌stored‌‌with‌‌  
sealable‌‌cover‌‌or‌‌impermeable‌‌barrier.‌  ‌
6.‌ ‌Products‌‌will‌‌be‌‌clearly‌‌labeled‌‌to‌‌indicate‌‌the‌‌specific‌‌allergen(s).‌  ‌
 ‌
Handling‌‌(i.e.‌‌aggregating/packing‌‌of‌‌mixed‌‌product‌‌boxes)‌  ‌
1. Follow‌‌SOP‌‌for‌‌product‌‌aggregation/handling.‌  ‌
2. Review‌‌list‌‌of‌‌items/ingredients‌‌for‌‌packing‌‌and‌‌make‌‌sure‌‌all‌‌  
allergens‌‌are‌‌identified‌‌and‌‌properly‌‌labeled.‌  ‌
3. Always‌‌handle‌‌products‌‌that‌‌contain‌‌allergens‌‌last.‌‌Always‌‌handle‌‌  
products‌‌that‌‌do‌‌not‌‌contain‌‌allergens‌‌before‌‌those‌‌that‌‌do.‌  ‌
4. If‌‌handling‌‌multiple‌‌allergens,‌‌between‌‌each‌‌one:‌  ‌
● wash‌‌hands‌‌with‌‌soap‌‌and‌‌water‌‌–‌‌or‌‌if‌‌disposable‌‌gloves‌‌are‌‌  
worn,‌‌replace‌‌them.‌  ‌
● clean‌‌equipment‌‌that‌‌is‌‌used‌‌to‌‌process‌‌different‌‌food‌‌  
allergens;‌‌allow‌‌to‌‌air‌‌dry.‌  ‌
● document‌‌that‌‌cleaning‌‌steps‌‌have‌‌occurred.‌  ‌

 ‌
SOP‌‌Template‌‌developed‌‌by‌‌UC‌‌Davis‌‌Department‌‌of‌‌Food‌‌Science‌‌&‌‌Technology‌‌and‌  ‌
   ‌
UC‌‌Sustainable‌‌Agriculture‌‌Research‌‌&‌‌Education‌‌(SAREP)‌‌for‌‌educational‌‌purposes‌‌only‌‌
 ‌

Standard‌‌
   ‌ Allergen‌‌Control‌  ‌
Issued‌‌on:‌‌[DATE]‌  ‌

Operating‌‌
  Issued‌‌by:‌‌[NAME]‌  ‌

Procedure‌  ‌ Version‌‌No:‌‌[NUMBER]‌  ‌ Revised‌‌on:‌‌[NEW‌‌DATE]‌  ‌

Supersedes:‌‌[PRIOR‌‌NUMBER]‌  ‌ Page‌2
‌ ‌‌of‌‌3 ‌
 ‌
 ‌
 ‌

5. If‌‌equipment‌‌is‌‌used‌‌–‌‌such‌‌as‌‌scoops,‌‌aprons,‌‌containers‌‌or‌‌scales‌‌– ‌
designate‌‌separate‌‌ones‌‌for‌‌each‌‌allergen,‌‌or‌‌clean‌‌equipment‌‌  
between‌‌handling‌‌of‌‌different‌‌allergens.‌  ‌

‌Monitoring:‌  ‌ 1. Warehouse‌‌receiver‌‌and/or‌‌Drivers‌‌will‌‌reference‌P ‌ roduct‌‌Receiving‌‌  

Log‌‌‌and‌‌invoices‌‌to‌‌ensure‌‌allergens‌‌are‌‌property‌‌identified‌‌and‌‌  
labeled.‌‌
   ‌
2. Warehouse‌‌Manager‌‌will‌‌conduct‌‌a‌‌daily‌‌visual‌‌inspection‌‌of‌‌cooler‌‌  
and‌‌warehouse‌‌storage‌‌to‌‌ensure‌‌allergens‌‌are‌‌properly‌‌segregated‌‌  
and‌‌indicate‌‌completion‌‌of‌‌this‌‌task‌‌by‌‌initialing‌‌the‌S‌ torage‌‌
 
Inspection‌‌Log‌. ‌ ‌
3. Employees‌‌who‌‌aggregate/handle‌‌products‌‌will‌‌confirm‌‌that‌‌the‌‌  
above‌‌steps‌‌were‌‌followed‌‌by‌‌initialing‌‌the‌P ‌ acking‌‌Order‌‌Log‌. ‌ ‌
4. Employees‌‌who‌‌pack‌‌products‌‌containing‌‌allergens‌‌will‌‌confirm‌‌that‌‌  
the‌‌above‌‌steps‌‌were‌‌followed‌‌by‌‌initialing‌‌the‌U ‌ tensil/Equipment‌‌  
Cleaning‌‌Log‌‌‌for‌‌allergen‌‌control.‌  ‌

‌Corrective‌‌Action:‌  ‌ 1. Determine‌‌the‌‌root‌‌cause‌‌of‌‌the‌‌cross-contact.‌  ‌
2. If‌‌the‌‌cause‌i‌s‌‌due‌‌to‌‌employee‌‌error,‌‌retrain‌‌the‌‌employee‌‌and‌‌
 
document‌‌training.‌  ‌
3. If‌‌the‌‌cause‌‌is‌‌due‌‌to‌‌labeling‌‌error,‌‌re-evaluate‌‌labeling‌‌scheme‌‌and‌‌
 
document‌‌any‌‌revisions.‌  ‌
4. Evaluate‌‌whether‌‌any‌‌lots‌‌may‌‌have‌‌been‌‌impacted‌‌by‌‌cross-contact.‌  ‌
5. Activate‌‌recall‌‌procedures‌‌if‌‌cross-contact‌‌is‌‌found‌‌to‌‌have‌‌occurred.‌  ‌

‌Verification:‌  ‌ 1. On‌‌a‌‌weekly‌‌basis,‌‌General‌‌Manager‌‌will‌‌review‌‌all‌‌record-keeping‌‌  
documents‌‌listed‌‌below.‌  ‌
2. If‌‌corrective‌‌actions‌‌occur,‌‌General‌‌Manager‌‌or‌‌supervisor‌‌will‌‌review‌‌
 
the‌‌corrective‌‌action‌‌steps‌‌within‌‌7‌‌days‌‌and‌‌revise‌‌as‌‌needed.‌  ‌

‌Record-keeping:‌   ‌ ‌ Hard‌‌copies‌‌of‌‌the‌‌following‌‌will‌‌be‌‌stored‌‌in‌‌office‌‌filing‌‌cabinet:‌  ‌
1. Product‌‌Receiving‌‌Log‌  ‌
2. Packing‌‌Order‌‌Log‌  ‌
3. Storage‌‌Inspection‌‌Log‌  ‌
4. Utensil/Equipment‌‌Cleaning‌‌Log‌   ‌
 ‌
 ‌
 ‌
 ‌
SOP‌‌Template‌‌developed‌‌by‌‌UC‌‌Davis‌‌Department‌‌of‌‌Food‌‌Science‌‌&‌‌Technology‌‌and‌  ‌
   ‌
UC‌‌Sustainable‌‌Agriculture‌‌Research‌‌&‌‌Education‌‌(SAREP)‌‌for‌‌educational‌‌purposes‌‌only‌‌
 ‌

Standard‌‌
   ‌ Allergen‌‌Control‌  ‌
Issued‌‌on:‌‌[DATE]‌  ‌

Operating‌‌
  Issued‌‌by:‌‌[NAME]‌  ‌

Procedure‌  ‌ Version‌‌No:‌‌[NUMBER]‌  ‌ Revised‌‌on:‌‌[NEW‌‌DATE]‌  ‌

Supersedes:‌‌[PRIOR‌‌NUMBER]‌  ‌ Page‌3
‌ ‌‌of‌‌3 ‌
 ‌
 ‌
 ‌
Acknowledgements:‌  ‌
  ‌ ‌
Erin‌‌DiCaprio,‌‌M.S.,‌‌Ph.D.‌  ‌
Assistant‌‌Specialist‌‌in‌‌Cooperative‌‌Extension‌‌Department‌‌of‌‌Food‌‌Science‌‌and‌‌Technology,‌‌UC‌‌Davis‌  ‌
UC‌‌Division‌‌of‌‌Agriculture‌‌and‌‌Natural‌‌Resources‌  ‌
  ‌ ‌
Gwenaël‌‌Engelskirchen‌  ‌
Sustainable‌‌Supply‌‌Chain‌‌Analyst,‌‌University‌‌of‌‌California‌‌Sustainable‌‌Agriculture‌‌Research‌‌&‌‌Education‌‌Program‌‌(UC‌‌SAREP),‌‌
 
UC‌‌Division‌‌of‌‌Agriculture‌‌and‌‌Natural‌‌Resources‌  ‌
 ‌
Thais‌‌Ramos,‌‌M.S.,‌‌Ph.D.‌  ‌
Associate‌‌Specialist‌‌Department‌‌of‌‌Food‌‌Science‌‌and‌‌Technology,‌‌UC‌‌Davis‌  ‌
  ‌ ‌
Alda‌‌Pires,‌‌D.V.M.,‌‌M.P.V.M.,‌‌Ph.D.‌  ‌
Associate‌‌Specialist‌‌in‌‌Cooperative‌‌Extension,‌‌Department‌‌of‌‌Population‌‌Health‌‌and‌‌Reproduction,‌‌College‌‌of‌‌Veterinary‌‌
 
Medicine,‌‌UC‌‌Davis,‌‌UC‌‌Division‌‌of‌‌Agriculture‌‌and‌‌Natural‌‌Resources‌  ‌
  ‌ ‌
This‌‌information‌‌is‌‌provided‌‌by‌‌the‌‌authors‌‌in‌‌good‌‌faith,‌‌but‌‌without‌‌warranty.‌‌It‌‌is‌‌intended‌‌as‌‌an‌‌educational‌‌
 
resource‌‌and‌‌not‌‌as‌‌advice‌‌tailored‌‌to‌‌a‌‌specific‌‌operation‌‌or‌‌a‌‌substitute‌‌for‌‌actual‌‌federal‌‌regulations‌‌and‌‌
 
guidance‌‌from‌‌FDA‌‌or‌‌other‌‌regulatory‌‌agencies.‌‌We‌‌will‌‌not‌‌be‌‌responsible‌‌or‌‌liable‌‌directly‌‌or‌‌indirectly‌‌for‌‌any‌‌
 
consequences‌‌resulting‌‌from‌‌use‌‌of‌‌information‌‌provided‌‌in‌‌this‌‌document‌‌or‌‌resources‌‌suggested‌‌in‌‌this‌‌  
document.‌‌The‌‌development‌‌of‌‌this‌‌material‌‌was‌‌supported‌‌by‌‌the‌‌National‌‌Institute‌‌of‌‌Food‌‌and‌‌Agriculture,‌‌U.S.‌‌  
Department‌‌of‌‌Agriculture,‌‌under‌‌award‌‌number‌‌2018-70020-28862.‌‌USDA‌‌is‌‌an‌‌equal‌‌opportunity‌‌employer‌‌and‌‌  
service‌‌provider.‌‌Any‌‌opinions,‌‌findings,‌‌conclusions,‌‌or‌‌recommendations‌‌expressed‌‌in‌‌this‌‌publication‌‌are‌‌those‌‌  
of‌‌the‌‌author(s)‌‌and‌‌do‌‌not‌‌necessarily‌‌reflect‌‌the‌‌view‌‌of‌‌the‌‌U.S.‌‌Department‌‌of‌‌Agriculture.‌  ‌

 ‌
SOP‌‌Template‌‌developed‌‌by‌‌UC‌‌Davis‌‌Department‌‌of‌‌Food‌‌Science‌‌&‌‌Technology‌‌and‌  ‌
   ‌
UC‌‌Sustainable‌‌Agriculture‌‌Research‌‌&‌‌Education‌‌(SAREP)‌‌for‌‌educational‌‌purposes‌‌only‌‌