n South African Food Review - Quality assurance advice

Volume 40, Issue 11
  • ISSN : 0379-6000



We're a dry flavour blending company and are struggling with our allergen management programme. There are eight legislated allergens and approximately 60 of our recipes have an allergen or combination of allergens. We only have six blenders to mix our products and have tried to wet clean after allergen runs, but this isn't proving to be practical. How can we effectively clean between allergen runs and minimise cross-contamination?

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