Allergen Management — Protocols for Paprika Facilities¶

Overview¶

Paprika powder itself is not a major allergen under US FDA (FALCPA) or EU (Regulation 1169/2011) labeling regulations. However, paprika processing facilities often handle other products that may contain major allergens: wheat flour (seasoning blends), soy (bulk additives), or milk powder (sauce premises).

Control Measures¶

Control Point	Requirement	Verification
Receiving	Dedicated allergen-status declaration per ingredient	COA review
Storage	Physical segregation (separate aisle/room)	Weekly inspection
Production scheduling	Allergen-containing products run AFTER non-allergen	Production log
Cleaning	Full wet clean between allergen and non-allergen runs	ATP swab (< 30 RLU)
Labeling	Allergen advisory on blend COA	Label approval

Cross-References¶

Gluten-Free Certification — Specific gluten control
HACCP — Allergen as CCP or PRP
Supplier Questionnaire — Allergen management inquiry