Dealing with Allergens in Food Processing and Handling Environments

These days, it seems as if we all know someone who suffers from a food allergy or are coping with one ourselves. According to the CDC, food allergies affect almost 6% of adults and children in the United States. As a food provider, you need to protect your customers from any potential food allergens. And you also want to avoid food recalls, which can be required for allergen-contaminated food and can cost your company not only a lot of money, but your customers’ trust as well. In this program, we’ll take a close look at how you can protect people from food allergens by following FDA regulations, as well as your own sanitation and cleaning rules. Topics include: What are food allergens How allergens appear in the food supply chain How allergens are involved in food manufacturing How to clean to prevent allergen cross-contact The role of food labeling in helping people stay safe