Effective allergen management plays a vital role in ensuring food safety and protecting public health. It is an essential component of the HACCP (Hazard Analysis and Critical Control Points) system, which is a preventative approach used throughout the food industry to identify, evaluate, and control food safety hazards.

Allergens are naturally occurring proteins that can cause adverse immune reactions in sensitive individuals. These reactions can range from mild symptoms to life-threatening anaphylaxis. Unlike many other food safety hazards, food allergies have no cure, which makes strict allergen control and labeling critical for food producers, processors, and retailers.

Importance of Allergen Management in HACCP
Incorporating allergen management into the HACCP system helps food businesses:

• Identify potential allergenic hazards during food production.
• Implement control measures to prevent cross-contact between allergenic and non-allergenic ingredients.
• Ensure accurate labeling of allergens on food packaging.
• Protect consumers with food allergies by reducing the risk of accidental exposure.

Failure to manage allergens properly can lead to product recalls, regulatory penalties, damage to brand reputation, and serious health risks to consumers.

Allergen Regulations in Georgia
In Georgia, allergen information and labeling requirements are governed by Technical Regulation 301 – “Approval of the Regulation on Provision of Food Information to Consumers.” This regulation aligns with international food safety standards and mandates that food business operators:

• Clearly declare the presence of allergens on food labels.
• Use legible and conspicuous formatting for allergen information (e.g., bold font).
• Provide accurate allergen data for both pre-packed and non-pre-packed foods.

By complying with Regulation No. 301, food businesses in Georgia ensure that consumers receive transparent and reliable information about the food they consume.

Common Food Allergens and Sensitivity-Inducing Substances
According to global and national food safety guidelines, the following substances are recognized as the most common food allergens:

1. Gluten – Present in wheat, barley, rye, and related grains.
2. Crustaceans – Includes shrimp, crab, lobster, and their derivatives.
3. Eggs – Found in a wide range of baked goods, sauces, and processed foods.
4. Fish – Includes cod, salmon, tuna, and their by-products.
5. Peanuts – Highly allergenic and often found in confectionery and snacks.
6. Soy – Used in many processed foods as a protein or emulsifier.
7. Milk – A common ingredient in dairy and non-dairy products alike.
8. Nuts – Tree nuts such as almonds, hazelnuts, walnuts, cashews, etc.
9. Celery – Used in soups, seasonings, and ready-made meals.
10. Mustard – Common in sauces, dressings, and spice mixes.
11. Sesame seeds – Found in bakery products, tahini, and snack foods.
12. Sulphur dioxide and sulphites – Used as preservatives in dried fruits, wine, and processed foods.
13. Lupin – A legume used in gluten-free products.
14. Mollusks – Includes clams, mussels, oysters, and squid.

These allergens must be managed from raw material sourcing through to final product labeling to avoid unintentional contamination and safeguard allergic consumers.

Best Practices for Allergen Management
To ensure effective allergen control, food businesses should adopt a comprehensive allergen management plan that includes:

• Risk assessment: Identify allergen risks at every stage of production.
• Supplier verification: Ensure ingredients are sourced from trusted suppliers with clear allergen declarations.
• Segregation of allergens: Use dedicated equipment and storage areas to prevent cross-contact.
• Sanitation procedures: Implement thorough cleaning protocols between production runs.
• Employee training: Educate staff on allergen awareness, handling practices, and hygiene.
• Clear labeling: Ensure allergens are prominently displayed on packaging in compliance with regulations.

By implementing robust allergen control measures and adhering to Georgian regulations, companies not only meet legal obligations but also demonstrate a commitment to consumer safety and product integrity.

The Georgian Certification Organization supports food producers and processors in implementing HACCP-based allergen management systems. We offer training, consultation, and certification services to help your business stay compliant and build trust with consumers.