Is it true that a separate allergen sensitization program is often developed as a HACCP prerequisite?

A separate allergen sensitization program is indeed often developed as a HACCP prerequisite because allergens can pose significant health risks to consumers, particularly those with food allergies. This program focuses on identifying allergens present in food products and implementing controls to prevent cross-contact and contamination during production.

Developing a specific program for allergen management is crucial, as food allergies can lead to severe reactions, including anaphylaxis. Establishing clear procedures ensures that employees are aware of allergenic ingredients, proper cleaning protocols are followed, and designated tools are used when working with allergenic materials. This proactive approach aids in maintaining food safety and protecting consumers' health, making it an essential part of a comprehensive HACCP system.

Other options may suggest limitations or conditions under which such programs are implemented, but the necessity of managing allergens as part of a broader food safety strategy underscores the importance of having a dedicated allergen sensitization program across various food handling and processing environments.