Allergen Control

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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.

 Allergens are an unavoidable part of food processing and effective control is key.  

Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.