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Food safetyTerm

Allergens

Allergens are substances in food, such as gluten, milk, egg, peanuts and nuts, that can cause an allergic reaction in sensitive people and that you handle deliberately as a producer, from recipe to label.

Explanation

In allergen management you know which allergens are in each product and you prevent them from ending up unintentionally in other products. There is a legal list of allergens about which you must inform customers. Which ones exactly and how to communicate them you can find at the official sources.

Many organisations work with an allergen matrix: per product and ingredient you see which allergens it contains. You also control cross-contact, for example with separate storage, cleaning between product changeovers, adjusted planning and clear work instructions. If a recipe or supplier changes, you check the matrix again.

An allergen can cause a serious reaction even in small amounts, also when the product is perfectly safe for most people. That is why allergen management belongs in your HACCP analysis and carries through into labelling, cleaning, training and answering customer questions.

Example from practice

A bakery bakes bread with and without sesame on one line. The bread without sesame is scheduled first after a full clean, and the allergen matrix is updated at every recipe change.

© 2026 BrydgeOne. General information, not legal or other professional advice. No rights can be derived from this explanation.

In BrydgeOne

Where you work with Allergens

Allergen managementControl the allergen matrix and cross-contamination. HACCP & hazard analysisFood safety plan with CCPs and OPRPs. Traceability & recallPlan and log recall and traceability drills.
Knowledge base

Keep reading

Allergen management: building an allergen matrix and preventing cross-contaminationAllergen management makes sure a customer with an allergy never unexpectedly consumes an allergen. That takes an overview of what is in your products, separation in your process and clear information. This is how you approach it, from matrix to training.
Glossary

See also

HACCPHazard Analysis and Critical Control PointsPRPPrerequisite ProgrammeTraceabilityTraceabilityRecallRecall

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