Abstract
An estimated 2–8 % of the US population has a food allergy, and research strongly suggests that the condition is increasing among children (Branum, Pediatrics 124:1549–1555, 2009; Gupta, Pediatrics 128:e9–e17, 2011; Sicherer, J Allergy Clin Immunol 125:1322–1326, 2010). Because food allergens can have potentially-lethal implications for consumers, food protection professionals (FPPs) should have a basic understanding of the condition, the allergen labeling requirements of the 2004 Food Allergen Labeling and Consumer Protection Act (FALCPA), and the provisions of the Food Safety Modernization Act (FSMA) related to allergens and preventive controls. Additional requirements pertaining to food allergens may also exist at the state or local level.
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Notes
- 1.
FDA recently issued a final rule allowing the use of the term “gluten-free” on food labels where the food product meets all the conditions described in the rule (FDA 2013a).
- 2.
FALCPA does not require that major allergens be listed in boldface type, although some companies choose to do so.
- 3.
Rework generally occurs at manufacturing facilities. Rework is when a food item, due to some factor in the manufacturing sequence, is reprocessed. For example, in the event of a packaging defect, the food item is removed from the faulty packaging and reprocessed.
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Appendices
Take-Home Message
The FPP must take the issue of food allergens seriously, due to the potential impact on human health. Allergic reactions can be lethal and can only be prevented by strict avoidance of the offending allergen. Therefore, during food establishment inspections, FPPs must evaluate how allergenic ingredients are managed by the operation, including preventing cross-contamination, proper cleaning of food contact equipment, and reviewing the accuracy of food labels. Beginning in 2006 under FALCPA, major allergens had to be declared on all packaged food items regulated by FDA, and USDA followed FDA’s lead. Under FSMA, allergens are classified as hazards; as a result, manufacturing facilities will need to create preventive control plans to prevent allergen cross-contamination.
Activity
Indicate whether each statement is true or false.
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1.
Major food allergens, as defined by FALCPA, include sesame.
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2.
Food intolerance can cause an immediate, life-threatening reaction.
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3.
Under FSMA, hazards include allergens.
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4.
Food allergy in the US appears to be increasing.
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5.
A packaged food item with walnut as an ingredient must contain the following allergen warning: “Contains tree nuts.”
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6.
Manufacturers often use dedicated production lines as a way to avoid allergen cross-contamination during the manufacturing process.
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7.
All restaurants in the US must display an allergen awareness poster in their staff areas.
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8.
All restaurants in the US must include allergen information on their menus and menu boards.
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9.
FALCPA requires major allergens to be listed in boldface type on the food label.
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10.
The FDA Food Code recommends that restaurant managers receive training in food allergy.
Answer Key
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1.
False
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2.
False
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3.
True
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4.
True
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5.
False
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6.
True
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7.
False
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8.
False
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9.
False
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10.
True
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Weiss, C. et al. (2015). Allergens. In: Bradsher, J., Wojtala, G., Kaml, C., Weiss, C., Read, D. (eds) Regulatory Foundations for the Food Protection Professional. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-0650-5_15
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