The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.
Food allergy and gluten-free training is an important component of any foodservice operation.
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.
What your organization needs to implement a complete food protection program at all levels is presented.
FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.
Food allergies are a public health concern that must be addressed from the farm to table.
Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.
Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.
Jana’s Classics’ founder and president Jana Taylor discusses the critical elements of successful allergen control programs in the food supply chain.
Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.
Mission Foods embraces food safety from the top down in a company-wide culture.
Shouldn’t allergens be considered the fourth hazard in a HACCP program, rather than simply a chemical hazard as they are currently defined?
Understanding and implementing food allergen labeling is essential and following an in-house plant allergen control plan will help to mitigate cross-contamination.
Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.
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.
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.
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 first article in a series discussing the multiple components of food inspections.
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.
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.