Integrated Approach to Managing Food Allergens as an Element of Quality Management in Food Production and Marketing

Allergens management is becoming an increasingly important issue in the production and food trade. Food manufacturers have legal requirements to inform consumers on the label about allergens present in the product offered. In the case of allergen-free products they have to make every effort to avoid the risk of contamination of the product with allergens that may be present in the plant. Proper management of allergens allows the company to avoid losses related to the recall of the product from the market and loss of position in the industry. The aim of the study was reviews and analyzes the current state of knowledge on an integrated approach to the management of allergens that pose a potential risk to the consumer. To achieve the goal, the method of analysis and synthesis was used, based on the data from the RASFF portal and the legal requirements and guidelines of the quality and food safety management standards: ISO 22000:2018, ISO/TS 22002-1:2009, BRC, IFS and SQF. The RASFF system was presented as an element of the food safety communication strategy in the field of food allergen risk. Alert notifications to the RASFF system in 2020 concerning products, substances or products causing allergies or intolerances were analyzed. In addition, the characteristics of the most frequently recorded allergenic threats in the European Union and the methods of their detection are presented, as well as a systemic approach to the management of food allergens in food production.