The Allergen Bureau Working Groups provide a collaborative approach to addressing allergen issues at the pre-competitive stage.  Following on from the success of the Allergen Labelling Exemptions Working Group, several Working Groups have been identified to help take forward key areas of development.  These Working Groups, and the responsible Allergen Bureau Director, are:

VITAL Phase 1 – Risk Review     (Project Completed)
VITAL Phase 2 – Risk Communication (Labelling) (Project Completed)
VITAL Phase 3 – Certification (David Henning, Invited Director)
Cross-contact risk review anomalies (Project Completed)
Agricultural allergen cross contact (Jasmine Lacis-Lee, DTS Food Assurance)   

Allergen Bureau Working Groups are resourced and lead by Allergen Bureau member company volunteers and an Allergen Bureau director provides support to each Working Group.

Participation on a Working Group links you in with a range of enthusiastic, diverse and passionate food industry people from across our broad stakeholder groups.

If you are interested in contributing on an Allergen Bureau Working Group, please contact the Allergen Bureau at info@allergenbureau.net

 VITAL Phase 1 – Risk Review

Harnessing the value of physical risk review and analysis to validate management decisions and assumptions

 VITAL Phase 2 – Risk Communication (Labelling)

Communicating accurately and consistently to the allergic consumer

 VITAL Phase 3 – Certification

External verification of specific products showing VITAL process is in control

  • This group has prepared a draft VITAL Scheme, comprising: a VITAL Standard; Scheme Management requirements; and Certification Body requirements

The Allergen Bureau is reviewing the draft VITAL Scheme and intends to trial the draft scheme with industry and certification bodies in 2017-18 – with a view to applying for accreditation of the VITAL Scheme following industry trials and feedback.

Allergen Bureau & AI Group (Confectionery Sector) cross-contact risk review anomalies working group

This group investigated anomalies where allergens are known to be present but are:

  • not formulated as an ingredient (as per ANZFSC definition); and
  •  inappropriate to label as per VITAL ‘May be present’.

The group produced Guidance to ANZ food industry – Allergen Risk Review Anomaly for Dark Chocolate

Agricultural allergen cross contact working group

Investigating options for addressing management of agricultural allergen cross contact.

The overall project is divided into two phases:

  • Phase 1 – “Quick Wins for Industry”; and
  • Phase 2 – “Overarching Guidance document – The Agricultural allergen cross contact Food Industry Management Guide”.