Allergen information is an integral component of food safety, and failing to provide it could expose customers to illness and lead to fines from local authorities.
Under food law (Opens in new window), it is required that restaurants identify foods containing major allergens on their menu or ingredients list. There are different rules regarding prepackaged and non-prepacked food.
Major Food Allergens
Food allergies are known to trigger adverse reactions in those susceptible, including stomachaches, vomiting, diarrhea and anaphylaxis; such severe reactions could even prove life-threatening. A medical diagnosis must be undertaken in order to identify which foods cause these reactions and strict avoidance must occur in order to effectively manage an allergy.
Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) mandates that most packaged foods include allergen information on their label. According to FALCPA law, manufacturers must list major allergens such as milk, egg, fish, crustacean shellfish, tree nuts, wheat peanuts and soybeans either within parentheses or immediately following or next to an ingredient’s name as “contains”.
Celery and cereals containing gluten, such as wheat, barley, rye and oat, should be listed because they can trigger allergic reactions. Wheat allergies tend to impact children the most; two-thirds will outgrow their allergy by adulthood; peanut and tree nut allergies tend to persist longer, whereas fish allergies are much less likely than eggs, peanuts and nuts to be an issue for most individuals.
People allergic to sesame can suffer either isolated oral symptoms or more serious systemic reactions, due to its cross-reactivity with other proteins found in seeds and nuts. Therefore, those who exhibit symptoms related to sesame allergy should undergo testing to see if they are sensitive to specific varieties of seeds or nuts.
Food Allergens in Foods
Food allergies are medical conditions in which an individual’s immune system incorrectly interprets certain proteins found in food as potentially hazardous, triggering severe and sometimes life-threatening allergic reactions.
Globally, an estimated 220 million people suffer from food allergies. The Food and Drug Administration has identified nine major allergens – milk, eggs, fish, shellfish (such as shrimp and crab), peanuts, tree nuts wheat soybeans sesame – as major food allergens which should be clearly labeled on products sold within the US market. This list was last revised with sesame being added.
Health Canada collaborates closely with medical practitioners and other stakeholders in Canada to ensure that priority allergens and gluten sources are clearly indicated on food labels. For more information about Allergen Labelling please visit CFIA’s Allergen Labelling web page.
Food allergies impact children of all socioeconomic backgrounds, ages and genders – from babies to teens and adults of all socioeconomic statuses and ages. It’s essential that parents and caregivers talk to children about food allergies – what they are, how they affect your family and how to identify them. Make sure school, daycare or any other activities know about your child’s allergy in case of emergency and what should be done in an emergency; ensure they know not to share food with friends who do not share, and let you know if there will be special plans made so you can plan accordingly.
Food Allergens in Food Ingredients
FALCPA (Food Allergy Labeling and Consumer Protection Act) was implemented to aid consumers in avoiding food allergens, and requires packaged foods to clearly display any of the following eight major allergens in plain language on their ingredient list: milk, egg, wheat, soy, peanut, tree nut fish or crustacean shellfish. Even when these allergens are used as additives or flavors this information must still be provided on it’s ingredients list.
Food manufacturers can make reading ingredients simpler by including allergens by their technical names (for instance sodium caseinate in milk), or their common names such as natural flavor in peanuts. Under FALCPA law, highly refined oils and dietary supplement products may not need to be source-labeled; similarly a food containing low levels of major allergens like wheat or soy may not need to be labeled separately if produced or packed at the same facility with products with similar amounts (e.g. wheat/soya).
Additionally, restaurants may include precautionary statements like “may contain” or “processed in the same facility as,” near ingredient lists. As food allergies can strike anywhere – including your home – always read food labels carefully even when purchasing products frequently; speaking to a dietitian or nutritionist can assist in creating a diet plan which offers essential nutrition while eliminating allergen-containing products from it.
Food Allergens in Food Packaging
People with food allergies must read ingredient labels carefully in order to identify foods containing allergens that pose risks, which can be difficult since many ingredients used for technical purposes don’t carry common names (e.g. sodium caseinate). U.S. law mandates that each major allergen be identified on labels either directly or by including this information next to, above or below the list of ingredients.
Product labeling must include a statement regarding any foods or food groups from any of the 14 priority allergens: celery, eggs, fish, milk, lupine, peanuts, soybeans, shellfish, tree nuts wheat as well as sulphur dioxide and sulphites. In order to qualify for this listing, food must also be prepacked in its packaging for inclusion on this listing.
For best results, it is ideal to store and prepare products containing allergenic ingredients in separate areas or with separate equipment. However, if this is not feasible or applicable, there are methods of identifying allergens within food products and alerting customers – this could include listing them on packaging with food allergy statements as well as providing detailed ingredient lists that customers can review themselves at home.
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