Food Allergies Increasing awareness through label reading

What is a food allergy? When the body has an inflammatory response towards proteins in food it causes an allergic (inflammatory) reaction. Symptoms can be mild, such as itchiness, to deadly, such as anaphylaxis.

Top 8 Food Allergens Peanuts Tree nuts Fish Shellfish Eggs Soy Wheat Milk

Why is this important? As a cook or food service worker, you have the ability to prevent cross contamination If a customer has a question about a food allergen, it is important to be able to answer it In order to make approved substitutions, it is important to know what allergens are present

Food Labels and Allergens Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 Labels must reference the 8 most common food allergens through: i. the word “Contains” followed by the name of the major food allergen – for example, “Contains eggs, soy” ii. a parenthetical statement in the list of ingredients – for example, “whey (milk)”

But… Precautionary statements These are voluntary for manufacturers; no laws govern these statements Advisory labels “should not be used as a substitute for adhering to current good manufacturing practices and must be truthful and not misleading”, according to the FDA guidance to manufacturers

When reading labels Look through ingredient list for allergen Look for advisory, “contains” statement Look for voluntary precautionary statement

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Label Examples Source:

Label Examples

Label Examples

Label Examples

Some companies make it easy!

Be aware… Sometimes errors occur and allergens are not listed with a “contains” statement…always read the ingredients! If a customer asks about an allergen, never say the food does not contain it unless the product label specifically states that the allergen is not present FALCPA only applies to the 8 major allergens

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