Allergen control is an essential element of food safety assurance from processing to foodservice, particularly in manufacturing facilities where foods containing allergens may be processed alongside allergen-free foods. Eliminating the possibility of allergen contamination or cross-contamination, both within your facility and along your supply chain, is paramount. This includes strict adherence to labeling regulations. The regulatory landscape for food allergen control is constantly shifting—from the addition of sesame as a major allergen in the U.S. in 2023, to the Codex Alimentarius Commission's  adoption of recommended Precautionary Allergen Labeling (PAL) for packaged foods in 2026, to the FDA's anticipated proposal to amend labeling regulations for gluten content of foods.  

Allergen control is not only a regulatory requirement; it is a necessary step to ensure consumer safety and minimize the chance of adverse health reactions. To this end, food processors must continually reevaluate their entire supply chain, their facility sanitation and operation, and their product labeling to prevent allergen cross-contamination and mislabeling. This free eBook contains a host of solutions and guidance for achieving excellence in allergen control to ensure that consumers can make safe, informed food choices.

Food Allergen Management: Preventing Cross-Contact and Labeling Errors
By Richard F. Stier, M.S., Consulting Food Scientist

Effective allergen management depends on two fundamental practices: accurate allergen labeling and the prevention of allergen cross-contact throughout the facility.

ProClean™ Decontamination Solutions: Highlighting Chlorine Dioxide
By Steve Flieder, ProClean Chlorine Dioxide Business Manager, IFC

This article explores why chlorine dioxide is the choice for the safe elimination of microbial contaminants in the food processing industry.

Best Practice Considerations to Enhance the Effectiveness of Allergen Cleaning and Validation
By Steve L. Taylor, Ph.D., Professor Emeritus, University of Nebraska–Lincoln; Melanie A. Downs, Ph.D., Associate Professor, University of Nebraska–Lincoln; Philip Johnson, Ph.D., Associate Professor, University of Nebraska–Lincoln; and Joe L. Baumert, Ph.D., Director, Food Allergy Research and Resource Program (FARRP), University of Nebraska–Lincoln 

This article examines how the development and validation of effective cleaning practices are imperative to prevent allergen cross-contact in food processing environments.

A Practical Guide to AI OCR Machine Vision
By Ritesh Gupta, Director of Application Engineering, Machine Vision division, Zebra Technologies

High-volume manufacturing is not slowing down. To stay competitive, operations need an intelligent, adaptable machine vision platform built for the pace of tomorrow.

Fundamentals of Conducting an Allergen Gap Assessment
By Tim Lombardo, Senior Director, Food Consulting Services, EAS Consulting Group

This article shares the fundamentals of conducting an allergen gap assessment to help companies comply with FDA guidance on allergen management.

Allergen Training That Sticks: Closing the Gap Between the Plan and the Line
By Melissa Duncan, Vice President of Product, StateFoodSafety—A Certus Company

This article takes a closer look at the most common reasons training is not retained and how the "Make It Stick" framework helps close the gap between the plan and the line.

Proactive Allergen Prevention in the Foodservice Industry
By Hal King, Ph.D., Managing Partner, Active Food Safety LLC and Steven A. Lyon, Ph.D., Director of Food Safety, Chick-fil-A Inc.

The primary controls to prevent allergen cross-contamination in a foodservice environment must start in the supply chain and continue in the foodservice establishment.

Building Loyalty Through Safety: Enhancing Allergen Management Programs as a Strategic Business Opportunity
By Kate Reid, Director, Food Service, Food Allergy Canada

Recent research identifies untapped opportunities for foodservice businesses to grow their market share by addressing the concerns of consumers with food allergies.