Articles Tagged with ''allergens''

Allergens are an unavoidable part of food processing, and effective control is key. Testing and control options are changing, with more technologies, test formats, and cleaning options available. How are food processors evaluating and choosing the options they use? This global survey of food processors seeks to find out.

FDA has issued a Request for Information regarding labeling and preventing cross-contact of gluten in packaged foods, in an effort to improve transparency in the disclosures of ingredients that impact certain health conditions (such as gluten for those with celiac disease) and other food allergens.

The virtual public meeting and listening sessions will help advance FDA food allergen threshold approaches to benefit public health. 

On the morning of Thursday, May 15, food safety professionals from across the country will gather for one of the Food Safety Summit's most anticipated events—the 13th Annual Town Hall session titled, "A Candid Dialogue on the Future of Food Safety."

This article discusses how to prevent allergen cross-contamination in a foodservice environment, with expert guidance on methods and best practices from food safety experts and business leaders from the retail foodservice sector. 

The rising number of product recalls suggests that a more comprehensive, adaptive approach to prevention is needed. Organizations must evaluate several key areas, including robust operational and quality programs, clear standard operating procedures (SOPs), and comprehensive training programs. 

Beginning in September, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will implement a new sampling program to verify allergen label claims on ready-to-eat (RTE) foods.

Allergen-related food recalls have increased since the introduction of FDA's Food Safety Modernization Act in 2011. This article shares the fundamentals of conducting an allergen gap assessment to help companies comply with new FDA guidance on allergen management.

The UK Food Standards Agency (FSA) is launching an educational campaign to address widespread misconceptions about “vegan” versus “free-from” labels and raise awareness about precautionary allergen labeling. 

The added microbial risks that come with eating more plant-based foods can usually be mitigated by adjusting recipes or process parameters, although hazard considerations regarding the chemical safety of a diet richer in plant-based materials is more complex. Also, introducing reusable packaging may come with its own set of issues.