Allergen Control

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Suppliers of raw ingredients should disclose allergen and gluten information, implement an allergen-control plan and regularly train their employees.

Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.

Understanding and implementing food allergen labeling is essential and following an in-house plant allergen control plan will help to mitigate cross-contamination.

Allergens are serious business in today’s food processing industry. In any food processing operation, allergen control must be a team effort.

Challenges of the Food Allergen Labeling and Consumer Protection Act in considering exemption of ingredients from allergen labeling are discussed.

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.