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 first article in a series discussing the multiple components of food inspections.
Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.
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.
Suppliers of raw ingredients should disclose allergen and gluten information, implement an allergen-control plan and regularly train their employees.
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.
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.
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.