Allergens

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Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

For the second time this year, Food Safety Magazine has tracked food recalls announced by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC) and the Canadian Food Inspection Agency (CFIA) from April 1, 2015 through June 30, 2015.

After a review of about 200 food recalls in the first quarter of 2015, FSM has found that more than half were due to undeclared allergens--primarily peanuts.    

The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.

Food allergies are a public health concern that must be addressed from the farm to table.

Food allergy and gluten-free training is an important component of any foodservice operation.

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

As a result of the increase in food allergies, every restaurant operator and foodservice professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences—and operators are looking for solutions.  

Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.  

The purpose of allergen disclaimers is for the benefit and protection of consumers, but by using this warning label on a product that does not contain allergens, manufacturers can limit accountability and provide cover for inadequate cleaning and/or poorly followed cross-contamination prevention programs.