Category: Allergen management

According to the Food Allergy Research and Education (FARE), over 33 million Americans have food allergies, with many relying on food labels to avoid potentially life-threatening reactions. This growing public health concern drives the critical question: should may contain labeling be used under the regulation to improve consistency and consumer confidence?

According to the U.S. Food and Drug Administration (FDA), approximately 32 million Americans have food allergies, with unintentional cross-contact posing a significant risk of severe allergic reactions. A critical component of preventing such incidents is ensuring all equipment and utensils are thoroughly cleaned and sanitized when preparing food for a customer with a food allergy.

For individuals with celiac disease or non-celiac gluten sensitivity, consuming even trace amounts of gluten can trigger adverse health effects, with reactions often caused by sources that aren't obvious. Learning exactly **where is there hidden gluten?** is a critical skill for successfully managing a gluten-free diet and preventing accidental exposure.

According to Food Allergy Research & Education (FARE), over 170 foods have been reported to cause allergic reactions, with the “Big 9” being the most common culprits. To protect customers from potentially life-threatening incidents, **what should food handlers do to prevent allergic reactions?** The answer lies in strict protocols and constant vigilance, a crucial component of any robust nutrition diet plan.

The FDA reported that undeclared allergens were responsible for 47.2% of all food recalls in 2023. This highlights the critical importance of proper allergen control, especially when considering whether rework of products containing peanuts can go into products with peanuts declared. This practice, while permitted under strict conditions, is governed by stringent food safety guidelines to protect consumer health.