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.
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.
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.
What your organization needs to implement a complete food protection program at all levels is presented.
The first article in a series discussing the multiple components of food inspections.
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.
FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.
Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.
Shouldn’t allergens be considered the fourth hazard in a HACCP program, rather than simply a chemical hazard as they are currently defined?
Mission Foods embraces food safety from the top down in a company-wide culture.
Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.
Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.
Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.
Suppliers of raw ingredients should disclose allergen and gluten information, implement an allergen-control plan and regularly train their employees.