The FASTER Act will help the 32 million Americans living with potentially life-threatening food allergies by updating food allergen labeling laws.
Given the potentially fatal consequences of an undeclared allergen, relying on food labels to ensure the safety of allergic consumers may not seem sufficiently protective.
Sanitation is a key component of the allergen program for companies that make products with different allergen profiles in the same facility.
The new gluten-free labeling rule doesn’t include testing requirements to validate that products are gluten free. Are certification standards the answer?
The bakery industry is gaining a better understanding that there are hazards associated with its products.
The data indicate that processors are making preventive efforts to maintain or improve the performance of their allergen programs.
Restaurants need to take precautions to sanitize gluten-free food prep areas and kitchen equipment: Are you doing enough?
Food manufacturers must evaluate their operations to recognize and develop plans to control allergens.
Putting procedures in writing so that they can be carefully followed is a best practice that should be in place in every establishment offering gluten-free or other allergy-safe dishes.
A sanitation issue that processors always rank high on their list of concerns is employee compliance with cleaning protocols and policies.
Does packaging pose a risk, and how should it be addressed in your food safety management system?
A recent study identified and provided industry guidance in determining the safety of oats and other whole grains for the gluten-free market. Does your process meet threshold standards?
Food allergens are a major safety concern for a segment of the population, yet it is not always possible to completely avoid including any of the eight major food allergens in a product.
Food processors have been struggling to be able to identify and eliminate the allergens that cause allergic reactions in susceptible consumers.
Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.
It doesn’t matter what the cause, any allergen residue not adequately cleaned and removed from your processing line can find its way into the next product on the line, causing your next product to inadvertently contain an allergen not included on the label.
With so many ingredient, flavor and preservative combinations possible, food matrices can be very complex. Bia Diagnostics can develop a customized plan to meet your specific testing needs, including evaluation and validation of the method with each specific matrix that the assay would encounter in your facility.
Modern food trends create food safety challenges that mandate changes to the food code to protect public health.
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?