How does a food producer develop an allergen control plan and minimize the risk of contamination?
What does the term “gluten-free” actually mean to processors? To consumers?
The National Academies of Sciences, Engineering and Medicine has issued a report with recommendations for improving the situation for individuals with food allergies.
Allergens could be introduced into a food product many ways, most involving accidental cross-contact of some kind.
As food industry leaders, it is critical to keep a clean, safe environment for all consumers. Continuous education and training are important steps in that process.
There are several means by which food manufacturers can prevent mislabeling or cross-contamination of their products.
The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.
Food Safety Magazine has monitored food recalls issued for the third consecutive quarter.
All professionals responsible for any food manufacturing operation must ensure the label lists any allergen found in a product. Do you know the regulations that affect your brand?
For the second time this year, Food Safety Magazine has tracked food recalls announced by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC) and the Canadian Food Inspection Agency (CFIA) from April 1, 2015 through June 30, 2015.
After a review of about 200 food recalls in the first quarter of 2015, FSM has found that more than half were due to undeclared allergens--primarily peanuts.
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.
As a result of the increase in food allergies, every restaurant operator and foodservice professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences—and operators are looking for solutions.
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.
The purpose of allergen disclaimers is for the benefit and protection of consumers, but by using this warning label on a product that does not contain allergens, manufacturers can limit accountability and provide cover for inadequate cleaning and/or poorly followed cross-contamination prevention programs.
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.
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?