Abstract
Significant progress towards implementing laws to improve food allergen and food allergy management in the U.S. has been made in recent years. In particular, many state laws have been enacted that have improved food allergen awareness and accessibility to epinephrine treatment. Within the last eight years, five states have required restaurants to post food allergen signage and/or implement food allergen training for restaurant managers. Progress in schools has been even more widespread: All states now allow students to carry and self-administer epinephrine, and all states except one allow schools to carry stock epinephrine. Many states now require schools to have food allergy management plans. Federal laws that established food allergy as a protected disability (Americans with Disabilities Amendment Act of 2008), improved labeling for packaged foods (Food Allergen Labeling and Consumer Protection Act of 2004) and brought the same level of manufacturing control over food allergens as has previously occurred for foodborne pathogens (Food Safety Modernization Act) helped support state efforts, in part by increasing awareness of food allergies and food allergens. Federal initiatives have also provided example documents (such as the FDA Food Code and food allergy management guidelines) that can be adapted for state use, and have provided financial incentives for states to improve epinephrine availability in schools and school districts to adopt food allergy management guidelines.
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Acknowledgements
The author would like to thank Stephanie Tai, Steven Ingham, Charles Czuprynski, Tong-Jen Fu, and Lauren S. Jackson for reviewing early drafts of this chapter, and Tong-Jen Fu, Lauren S. Jackson, and Kathiravan Krishnamurthy for organizing the conference that led to this chapter.
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Bedale, W. (2018). Current U.S. State Legislation Related to Food Allergen Management. In: Fu, TJ., Jackson, L., Krishnamurthy, K., Bedale, W. (eds) Food Allergens. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-319-66586-3_3
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