Food Safety Magazine

Allergens

The Need for Foodservice Employee Allergen Training
The Need for Foodservice Employee Allergen Training

Food allergy and gluten-free training is an important component of any foodservice operation.

Best Practices with Allergen Swabbing
Best Practices with  Allergen Swabbing

Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.
 

Top 10 Ingredients of a Total Food Protection Program
Top 10 Ingredients of a Total Food Protection Program

What your organization needs to implement a complete food protection program at all levels is presented.

The Challenge of Regulating Allergens in Food
The Challenge of Regulating Allergens in Food

FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.

Allergen Management: Challenges and Trends
Allergen Management: Challenges and Trends

Food allergies are a public health concern that must be addressed from the farm to table.

New Labeling Requirements for Food Allergens and Trans Fat
New Labeling Requirements for Food Allergens and Trans Fat

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

Mission’s Statement: Food Safety is Everyone’s Job
Mission’s Statement: Food Safety is Everyone’s Job

Mission Foods embraces food safety from the top down in a company-wide culture.

Using Sanitary Design to Avoid HACCP Hazards and Allergen Contamination
Using Sanitary Design to Avoid HACCP Hazards and Allergen Contamination

Shouldn’t allergens be considered the fourth hazard in a HACCP program, rather than simply a chemical hazard as they are currently defined?

Building a World-class Allergen Control Program, Part 2
Building a World-class Allergen Control Program, Part 2

Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.

Adverse Reactions to Allergens: The Importance of Labeling and Cross-contamination Control
Adverse Reactions to Allergens: The Importance of Labeling and Cross-contamination Control

Understanding and implementing food allergen labeling is essential and following an in-house plant allergen control plan will help to mitigate cross-contamination.

The Challenge of Food Allergens: An Update
The Challenge of Food Allergens: An Update

The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.

Learning from FDA Food Allergen Recalls and Reportable Foods
Learning from FDA Food Allergen Recalls and Reportable Foods

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

Inspections, Part 1: The Professional Sanitarian
Inspections, Part 1: The Professional Sanitarian

The first article in a series discussing the multiple components of food inspections.


Writing and Implementing an Allergen Control Plan
Writing and Implementing an Allergen Control Plan

Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.

The Time Has Come for Clear Food Allergen Labeling
The Time Has Come for Clear Food Allergen Labeling

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

Allergen- and Gluten-Sensitive Consumers: What Manufacturers Should Know
Allergen- and Gluten-Sensitive Consumers: What Manufacturers Should Know

Suppliers of raw ingredients should disclose allergen and gluten information, implement an allergen-control plan and regularly train their employees.

Training Is a Key Component in Serving Patrons with Food Allergies
Training Is a Key Component in Serving Patrons with Food Allergies

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

Evaluating Labeling Exemptions for Food Allergens
Evaluating Labeling Exemptions for Food Allergens

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.

Building a World-class Allergen Control Program, Part 1
Building a World-class Allergen Control Program, Part 1

Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.

Jana’s Classics: Allergen Control Program Provides Peace of Mind
Jana’s Classics: Allergen Control Program Provides Peace of Mind

Jana’s Classics’ founder and president Jana Taylor discusses the critical elements of successful allergen control programs in the food supply chain.