National Peanut Board and FARRP Debut New Resource for Managing Peanut Ingredients in Food Processing Facilities

Controlling food allergens in processing environments can be a challenging but not impossible task. Brands and manufacturers from small to large often have questions or concerns about managing allergens, specifically peanut, in their facilities.

The National Peanut Board has partnered with the Food Allergy Research and Resource Program to create “Controlling Peanut Ingredients in Food Processing Facilities,” a free, downloadable roadmap for processors to develop and implement allergen control plans, with a specific focus on controlling peanut ingredients.

While this guide is not designed to replace detailed operations protocols or the protocols required for food safety standards or certifications or specialized marketplace certifications, it does provide information on key aspects of allergen management including:

Hazard analysis
Supply chain controls
Ingredient receiving, storage, and handling
Preventing cross-contact during processing
Labeling and packaging controls
Allergen change-overs
Precautionary allergen labeling

“Controlling Peanut Ingredients in Food Processing Facilities” also features real-world case studies from small, medium and large brands who are thriving and successfully managing peanut, including Mission Mighty Me peanut puffs, Crazy Richard’s frozen snack bites, and Hershey’s chocolate.

Download the free resource “Controlling Peanut Ingredients in Food Processing Facilities.”

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