Steve L. Taylor, Ph.D., is Professor Emeritus affiliated with the Food Allergy Research and Resource Program in the Department of Food Science and Technology at the University of Nebraska–Lincoln, having retired from full-time activities in July 2019. He was also a Founding Director of the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska. FARRP, established in 1995, is a food industry-funded consortium with more than 100 global member companies. In retirement, Dr. Taylor remains involved in outreach to the food industry on food allergies and sensitivities both through FARRP and as Principal Consultant of Taylor Consulting LLC.
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.
The National Academies of Sciences, Engineering and Medicine has issued a report with recommendations for improving the situation for individuals with food allergies.
The analytical verification of gluten-free claims on all ingredients derived from gluten-containing grains is required to ensure compliance with federal regulations.
