Food Safety
search
Ask Food Safety AI
cart
facebook twitter linkedin instagram youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • NEWSLETTERS >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
    • ASK FSM AI
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
ProductsContamination ControlManagementRegulatoryRisk AssessmentAllergen ControlAudits/Certification/GFSI

BIZTRACKS

Allergen Bureau Transitions to VITAL 4.0 Standard for Precautionary Allergen Labeling

By Food Safety Magazine Editorial Team
table with array of major food allergens and plaque that says allergy

Image credit: Freepik

August 28, 2024

Providing food manufacturers with a standardized methodology for determining whether precautionary allergen labeling (PAL) is appropriate for their products, the Allergen Bureau has introduced the latest version of its risk assessment tool, Voluntary Incidental Trace Allergen Labeling (VITAL®) 4.0.

The VITAL Program was established in 2007. It serves as a supplementary certification program for food manufacturers that are already certified to Global Food Safety Initiative (GFSI)-recognized food safety schemes that include allergen management.

The VITAL PAL statement for cross-contact allergens, which reads as “May be present: allergen ‘x,’ allergen ‘y,’” indicates a defined level of risk based upon scientific principles. By means of an interactive VITAL Action Level grid, action level concentrations are calculated using the reference dose and a reference amount specific to a food. The reference doses are the scientific basis of the VITAL Program, informing the appropriateness of PAL in foods that contain food allergen residues via cross-contamination.

The VITAL Program and reference doses have been subjected to extensive peer review, most recently by the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Consultation on Risk Assessment of Food Allergens (JECRA), which endorsed the science and recommended Codex Alimentarius adoption.

The most crucial change in the updated VITAL 4.0 standard is the adoption of ED05 –based reference doses, per JECRA recommendations. ED05 refers to the dose of the total allergen protein that is predicted to produce objective symptoms in 5 percent of the allergic population. Other updates in VITAL 4.0 include:

  • Legislated European Values (for the Netherlands and Belgium)
  • Additional Canadian Jurisdiction
  • ED01 (VITAL 3.0) inclusion to the Action Level Grid 
  • Additional Risk Management Value for Mollusk
  • Pop-up reminder for VITAL particulates definition
  • Regrouping of tree nuts (to ED05 values)
  • Change to ordering of allergens (alphabetical order)
  • Default setting for jurisdiction (account owner functionality)
  • Amended terminology from “legislation” to “jurisdiction”
  • Updated Terms and Conditions.

The Vital 4.0 Summary and FAQ guide, among other VITAL resources, can be viewed here.

Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool.
Ask FSM →

KEYWORDS: precautionary allergen labeling

Share This Story

Fsm purple logo 200x200

The Food Safety Magazine editorial team comprises Bailee Henderson, Digital Editor ✉ and Adrienne Blume, M.A., Editorial Director.

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Contamination Control
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Management
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Contamination Control
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to Newsletters
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • NEVIFIT 3 Compartment BPA-FREE
    Sponsored byCorbion

    The Risks of Ready-to-Eat: Five Ways to Protect Today's Prepared Meals

  • a group of workers in a food production facility
    Sponsored bySkillUp by Registrar Corp

    How to Build a Better Training Program: Data and Insights from the Global Food Safety Training Survey

  • the use of dual-energy X-ray food inspection technology to identify foreign contaminants.
    Sponsored byEagle by METTLER TOLEDO

    Precision Inspection Starts with the Right X-ray Detector

Popular Stories

green powder/moringa in wooden mortar

FDA Opens Third Salmonella–Moringa Outbreak Investigation of the Year

FoodSafetyMattersFinal-900x550-(002).jpg

Ep. 218. Dr. Brady Carter: Water Activity, Shelf-Life Validation, and Food Safety Controls

fermented meat

Study is First to Analyze Trends in Foodborne Illness Outbreaks Linked to Non-Dairy Fermented Products

a practical guide to spoilage investigation webinar

Events

June 3, 2026

How to Build a Better Food Safety Training Program

Live: June 3, 2026 at 2:00 pm EDT: Join this webinar to learn how AI is impacting food safety training, and how you can leverage AI in your programs.

June 4, 2026

Building a Stronger Food Safety Program in a Changing GFSI Landscape

Live: June 4, 2026 at 11:00 am EDT: Attend this webinar to understand how GFSI requirements are evolving and what those changes signal for quality programs at food and beverage facilities.

June 10, 2026

A Practical Guide to Spoilage Investigation and Prevention

Live: June 10, 2026 at 11:00 am EDT: Join this webinar to learn how to identify spoilage root causes, reduce risk, and apply data-driven strategies for prevention.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Articles

  • woman shopping looking at packaged food label

    Study Shows FAO/WHO Recommended Thresholds for Precautionary Allergen Labeling Would Protect Consumers

    See More
  • wheat kernels

    FAO/WHO Experts Recommend Gluten Reference Dose for Precautionary Allergen Labeling

    See More
  • male shopper reading food product label

    UK FSA Shows Support for Codex Precautionary Allergen Labeling Proposals

    See More

Related Products

See More Products
  • 1119160553.jpg

    Food Safety: Innovative Analytical Tools for Safety Assessment

  • 1119053595.jpg

    Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain, 2E

  • 1118396308.jpg

    High Throughput Analysis for Food Safety

See More Products

Events

View AllSubmit An Event
  • May 28, 2026

    Advanced Sanitation Strategies for Allergen Risk Reduction in Food Processing

    On Demand: From this webinar, attendees will learn why validation and verification are necessary for allergen control, and how analytical tools can support allergen management programs.
View AllSubmit An Event

Related Directories

  • Gold Standard Diagnostics

    Gold Standard Diagnostics develops and markets rapid test kits and analyzers for a wide range of food contaminants including: allergens, pathogens, patulin and mycotoxins, glyphosate and pesticides, VDRs, GMOs and more. Get accurate results in minutes on-site with Gold Standard Diagnostics test kits.
  • NorthStar Automation

    The NorthStar WMS utilizing barcode scanning provides functionality for the food industry: 1.) Full traceability 2.) Lot control 3.) Allergen control 4.) Mock recall 5.) 60+ reports and KPIs 6.) FIFO, FEFO
×

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletters
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing