CASALARE SPECIALTY PASTA

ALLERGEN MANAGEMENT POLICY

This policy applies to all Casalare Specialty Pasta branded products, sold in Australia and exported over seas.

BACKGROUND

Some common proteins found in foods can cause potentially fatal allergic (immunological) or other adverse reactions in certain individuals. Sensitive individuals must avoid foods containing the allergen or provoking substance.

The Australia New Zealand Food Standards Code Std 1.2.3 requires that the following allergens and components must be declared on product labels:

Table to Std 1.2.3

Most of the substances listed in the table to Std 1.2.3 can provoke allergic (immunological) reactions, are so-called allergens. However, gluten and sulphites are not strictly allergens because these substances cause other adverse effects. Gluten, present in wheat, rye, barley, oats, spelt, triticale and products of these can cause adverse reactions in people with Coeliac disease. The presence of sulphites at concentrations of more than 10mg/kg can provoke asthma in some sensitive individuals.

For the purpose of this policy and accompanying procedures, the term “allergens: will be used to refer to any of the substances listed in the table to Std 1.2.3 (including in this case gluten and sulphites.)

REQUIREMENTS

1. Casalare Specialty Pasta will comply with applicable laws and regulations and observe industry codes of practice and good manufacturing practices in allergen control and labelling.
2. Casalare Specialty Pasta will label, in simple, common language, the presence of all of the foods, ingredients, components of ingredients, food additives and processing aids listed in Food Standards Code 1.2.3 including wheat, rye, barley, oats, spelt, triticale, malt, crustacean (by type), egg, fish, milk, tree nuts (by type), sesame seeds, peanuts and soybeans. The presence of sulphites at more than 10mg/kg will also be declared on product labels. In most cases, the allergens will be declared in the ingredient listing. Any additional allergen statement will be adjacent to the ingredient listing. Casalare Specialty Pasta will review and optimise the display of information including font, print size and colour contrast, on labels in order to ensure that consumers can clearly read and understand information on product labels.
3. Casalare Specialty Pasta will use HACCP procedures to identify potential allergens in ingredients, food additives, processing aids and manufacturing processes.
4. Casalare Specialty Pasta will use Good Manufacturing processes to avoid and minimise the cross-contamination of allergens in manufacturing processes, including product scheduling, cleaning procedures and where possible ingredient separation and the use of dedicated plants, lines or specific pieces of equipment.
5. Casalare Specialty Pasta will only label with precautionary statements where an individual product risk assessment indicates that allergen contamination is documented, uncontrollable, sporadic and potentially hazardous. The use of terms such as “May Contain” or similar statements on product labels will be avoided in preference to more definitive statements such as “Contains Traces of…” Precautionary labelling will not be used in place of good manufacturing practices in allergen control and management.
6. Casalare Specialty Pasta will avoid the introduction of allergens to existing products and will minimise the introduction of unnecessary allergens in new product development.
7. Casalare Specialty Pasta will keep abreast of advantages in scientific knowledge and research into the allergenicity of ingredients and foods including refined derivates.
8. Training is an integral and important aspect of the allergen management and control. Suppliers will need to demonstrate an understanding of allergens.
9. This policy will be reviewed annually, or as required with advances in scientific knowledge or regulatory change.