Employees’ clothes may accumulate the residue of allergens as they work in an area with foods or ingredients that contain allergens. Outer garments that stay in the processing areas when workers leave can help to control this potential for contamination. Limiting traffic in and out of allergen-processing areas is another method of control. If possible, workers who handle allergens should be dedicated only to that area.
Training is critical to proper implementation of allergen controls. Allergen training should be applied to all levels of personnel in the organization. Specific training for operators at critical points in the process should be made relevant to their job responsibilities.