Implementation Guideline of Shanghai Municipal Administration for Market Regulation for the Management of Allergens in the Food Production Process.

This Guideline is developed to guide the food production enterprises to implement allergen management, eliminate or reduce the health risks of food allergens, and protect the health and life safety of the public.
The Guideline provides detailed requirements for the prevention and control of allergens in food production process, ranging from the identification of allergens to prevention and control.The Guidelines requires enterprises to comprehensively identify potential allergens that may exist in the production process, including but not limited to gluten grains, crustaceans, fish, eggs, peanuts, soybeans, milk and dairy products, and nuts. This comprehensive identification process covers multiple aspects such as formula raw materials, cross contact in the production process, cleaning residues and storage, transportation, etc.
In terms of the prevention and control of allergens, the Guideline proposes a series of specific measures, including raw material management, production process management, labeling management, and transportation management. Special emphasis was placed on the importance of supplier management, requiring suppliers to establish an instant notification mechanism for changes in allergenic substances to ensure the accuracy of raw material labeling. At the same time, enterprises should take effective measures, such as mapping allergens, marking specialized equipment, and establishing dedicated production sites, to reduce cross contact during the production process.
The Guideline also emphasizes the importance of label management, requiring enterprises to strictly comply with laws, regulations, and national food safety standards, and accurately label all allergenic substances contained in food ingredients on the labels of pre packaged foods.