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.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
The new law requires food manufacturers to have processes in place that reduce or eliminate accidental cross-contact between non-allergenic foods and known food allergens.
FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.
Unlike foodborne infections that strike without warning, folks who have food allergies (or food intolerance) generally know of them and avoid the offending ingredients.
Understanding and implementing food allergen labeling is essential and following an in-house plant allergen control plan will help to mitigate cross-contamination.
There are several different immunological screening methods available for allergen testing and each has its advantages and disadvantages.
Whichever method is used for sampling and detecting microorganisms, it represents only a fraction of the actual level present in a food product.
One challenge for the food industry is changeovers from a product containing allergens to a similar product that does not contain allergens.