Implementation of an on‑site allergen control plan based on risk assessment according to International Food Standard (IFS) guidelines

Mladen Rašeta; Nikola Betić; Boris Mrdović; Aleksandar Bajčić; Snežana Paskaš; Elmin Tarić; Becskei Zsolt

doi:10.18485/meattech.2026.67.1.6

Mladen Rašeta Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0000-0001-9860-6681
Nikola Betić Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0000-0002-7375-6752
Boris Mrdović Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0009-0006-9964-4317
Aleksandar Bajčić Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0000-0003-2923-4137
Snežana Paskaš University of Novi Sad, Faculty of Agriculture https://orcid.org/0000-0001-9259-6881
Elmin Tarić University of Belgrade-Faculty of Veterinary Medicine https://orcid.org/0000-0001-7801-1365
Becskei Zsolt University of Belgrade-Faculty of Veterinary Medicine https://orcid.org/0000-0001-8724-5892

DOI: https://doi.org/10.18485/meattech.2026.67.1.6

Keywords: IFS standard, Risk assessment, Allergens, Cross contamination, Swab testing

Abstract

This paper outlines the requirements, methodologies, and practical considerations for conducting allergen risk assessments in compliance with IFS standards. IFS Food Version 8, effective January 2024, provides a comprehensive and standardized framework for risk assessment, process control, and compliance in food manufacturing. Compliance with IFS Food Version 8 requires a systematic and risk-based approach aligned with global food safety standards. By following the described requirements and methodologies, food manufacturers can ensure compliance, protect consumer health, and maintain the highest food safety levels across the supply chain. Validation of an established allergen control system in a food business operator’s production premises was conducted by taking 100 swabs from surfaces with potential allergen contamination; no positive results were obtained, which demonstrated the functionality of the implemented control system. The monitoring results from swabs and the evaluation of allergen presence and contamination risks served as the basis for developing the food business operator’s allergen control plan as an integral part of its self-monitoring plan.