Allergen Control

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FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.

Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

There is good reason for the new laws regarding labeling of products containing allergens or made in plants or on lines where allergens are handled.

Shouldn’t allergens be considered the fourth hazard in a HACCP program, rather than simply a chemical hazard as they are currently defined?

Mission Foods embraces food safety from the top down in a company-wide culture.

The first article in a series discussing the multiple components of food inspections.  

What your organization needs to implement a complete food protection program at all levels is presented.

Jana’s Classics’ founder and president Jana Taylor discusses the critical elements of successful allergen control programs in the food supply chain.

The presence of allergens in food is a serious public health safety concern that prompted the U.S. Food and Drug Administration (FDA) to undertake manufacturing and labeling initiatives.