We regularly see problems with labelling in the food industry, this week there are three recalls due to incorrect product labelling related to undeclared allergens. So why do we regularly encounter problems with food labelling?
It is my firm belief that this problems stems from a lack of control in three key areas of food safety management:
Purchasing/Supplier Assurance
Design and Development
Allergen Management

Purchasing/Supplier Assurance
All organisations should establish, document and implement procedures for purchasing and verification of purchased materials, which should then be maintained in order to ensure all purchased materials conform to agreed specifications so that the quality and safety of the end product is not compromised.
This can be achieved by:
A defined Purchasing Procedure
Supplier Assurance and Approval
Verification of Raw Materials and Purchased products
Material and Service specifications

Design and Development
Many organisations will have Design and Development Procedures/Controls to deal with new products which should address labelling requirements. However, new materials, services and suppliers are often selected by a Purchasing Manager, who is responsible for selection of vendors and subcontractors, and for negotiating supply contracts. Procedures should be in place so that when selecting a new material, service or supplier approval is requested from the Technical department. All new materials should be subjected to a Design and Development Procedure and the new material, service or supplier assessed by a food safety team then approved by the Technical department prior to supply. Criteria for selection, evaluation and approval of suppliers should also be recorded. This way any additional labelling requirements or changes to labels can be identified by the food safety team and controlled.

Allergen Management
For me there are key areas to managing allergens:
Checking and Managing Ingredients
Identifying Allergen containing products
Controlling known allergens throughout the production process – including product identification and labelling
Identifying and segregating allergens during storage and handling
Preventing cross contact or contamination during processing
Preventing the risk of contamination with allergens from rework

For more details on controlling food labelling contact me here.