What is the primary focus of an allergen control program in a food facility?

The primary focus of an allergen control program in a food facility is the control of allergens. This program is crucial for ensuring the safety of consumers, particularly those with food allergies. It involves identifying potential allergens present in ingredients and products, implementing proper labeling practices, segregating allergenic ingredients, and training staff on allergy awareness and prevention measures. By focusing on controlling allergens, food companies can minimize the risk of cross-contact and ensure that food safety standards are met, ultimately protecting consumer health and preventing allergic reactions.

Preventing pest infestations is important for overall food safety but is not directly tied to allergen management. Reducing food waste and improving employee productivity, while beneficial for operational efficiency and environmental sustainability, do not directly address the specific needs and safety concerns related to food allergens. Thus, an allergen control program is particularly tailored to the unique challenges presented by allergens within the food processing and preparation environment.