GMA nut processing guidelines

The Grocery Manufacturers Association (GMA) in the US has recently published the first edition of an industry handbook for the safe processing of nuts. Section 3.7 of the handbook is dedicated to allergen management, with specific mention of allergen controls such as segregation, control of rework, validation of cleaning, and testing for allergens. This section of the handbook was drafted by a sub-group of industry experts.

Given the high potential for cross-contact in a nut processing environment, nut processors require an allergen control program to ensure all allergens in a specific finished product are declared on the label. Additionally, processors should have controls to ensure that allergens contained in ancillary ingredients are managed to prevent cross-contact with products that do not declare these allergens on their labels.

The advice provided in the handbook states that a robust, thorough, and comprehensive allergen management program has three main components: avoiding allergens, having allergen controls to minimize the potential for inadvertent cross-contact by undeclared allergens, and label controls.

With regard to minimizing cross-contact during product changeover from an allergen-containing product to one containing a different allergen profile, the handbook provides recommendations for effective sanitation practices. These include cleaning methods that take into consideration the form and amount of the target allergen, the equipment, the plant structure, and other risks.

The handbook is available for free download from the GMA website.