Allergen Control

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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.

Although snacks are one of the safest foods in the market, it is still critical to implement the necessary procedures to attain the highest level of food safety and quality.

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?