Class 1 recalls are defined as situations where there is a reasonable probability that the use of or exposure to a food product will cause serious adverse health consequences or death to humans. Residues of most of the so-called "Big 8" (and soon-to-be "Big 9," with the recent addition of sesame seeds) allergenic foods are considered as a basis for Class 1 recalls. While food allergen recalls are unwelcome, potentially valuable lessons can be learned from these unfortunate events. Good manufacturing practices (GMPs) have evolved from corrective actions taken to prevent allergen recalls.
A Q&A with Lindsey Yeakle, the Gluten-Free Food Service Program Manager, Food Safety, at the Gluten Intolerance Group about the current challenges for those with gluten allergy and sensitivity.
As there is no single international regulation or threshold for gluten in gluten-free products, deciphering the numerous regulations in multiple regions can be challenging.
Given the potentially fatal consequences of an undeclared allergen, relying on food labels to ensure the safety of allergic consumers may not seem sufficiently protective.
The new gluten-free labeling rule doesn’t include testing requirements to validate that products are gluten free. Are certification standards the answer?
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