instore - May 2016 - COM20

Research and Development:

Managing Allergens:
Steps to Prevent a Recall
By Donna Berry

t's been 10 years since the Food Allergen Labeling and Consumer Protection Act (FALCPA) went into effect;
still, unlabeled allergens continue to be
the leading cause of food product recalls. To prevent a recall situation from
arising, proper handling of allergens is
paramount. This is at all stages of the
food supply chain.

No business is too small to ignore allergen awareness.

Require awareness
Food allergen awareness is a universal
requirement for anyone involved in the
production, assembly, distribution and
serving of food. Managing food allergens requires that all employees, even
the office staff and the cleaning crew, be
cognizant of the procedures to properly
handle food allergens. This is because

PHOTO: STARBUCKS

20 * MAY 2016

commissary INSIDER

even trace amounts of a food allergen
can cause allergic reactions for some
consumers, with some reactions having
the potential to be fatal.
FALCPA identifies eight foods or food
groups as major food allergens, as these
allergens represent 90 percent of the
food allergen incidents in the US. They
are milk, eggs, fish (e.g., bass, flounder,
cod, etc.), crustacean shellfish (e.g.,
crab, lobster, shrimp, etc.), tree nuts
(e.g., almonds, walnuts, pecans, etc.),
peanuts, wheat and soybeans. FALCPA
is an amendment to the Federal Food,
Drug, and Cosmetic Act and requires
that any food containing an ingredient
that is (or contains) protein from a "major food allergen" declare the presence
of said allergen on its label in the manner described by the law. A simple statement such as "Contains wheat and milk
ingredients" suffices.

Food allergens are a growing public
health concern that affect an estimated
15 million Americans, including six million children. For those with a food allergy, sometimes even touching a food containing the allergen can trigger a reaction
ranging from a mild response such as an
itchy mouth or skin rash, to anaphylaxis,
a severe and potentially deadly reaction that requires immediate medical assistance. Reactions to food allergens are
responsible for 200,000 emergency room
visits and as many as 200 deaths annually.
Food-allergic consumers rely on food labels
to be complete, clear and accurate, as the
presence of unlabeled allergens presents a
significant health hazard. Furthermore, an
allergen recall presents an economic burden for all those involved in the production
and distribution of the contaminated food.
All commissaries should include a food
allergen awareness program in order to
deal with this important matter. Such a
program starts with identifying the presence of all food allergens in all ingredients that enter the facility. This requires
working closely with suppliers to obtain
detailed ingredient statements, including
the potential presence of an allergen, if
a product is produced in a facility where
an allergen is present.
Working with "local" suppliers and "family farmers" makes for a great marketing

Table of Contents for the Digital Edition of instore - May 2016