1. 1 Food Allergen Labeling

2. 2 Regulations Revised January 2006 Food and Drug Administration (FDA) requires food manufacturers to: List common allergens on labels in simple terms that adults and older children can understand Listed in: Ingredients list After the list Right next to it

3. 3 Food Allergens List top eight, which account for 90% of all documented food allergies: Milk Eggs Peanuts Tree nuts (such as almonds, cashews, walnuts Fish (such as bass, cod, flounder) Shellfish (such as crab, lobster, shrimp) Soy Wheat Represent allergens most likely to cause a severe or life-threatening allergic reaction (anaphylaxis).

4. 4 Food Label Questions What foods are labeled? Any domestic or imported packaged food regulated by FDA. What’s included on label? Lists type of allergens as well as any ingredient that contains a protein from the eight major food allergens What foods aren’t labeled? Fresh produce, fresh meat, and certain highly refined oils. Foods that might inadvertently come into contact with a food allergen during growing, harvesting, or manufacturing.

5. 5 Allergen Label: Information

6. Non-Microbial Hazards Biological, Chemical, Physical Hazards and Allergens

7. 7 Biological Hazards Seafood Toxins Ciguatera toxin Scombroid toxin Shellfish toxins Systemic fish toxins Plant Toxins Poisonous plants Fungal Toxins Poisonous mushrooms

8. 8 Chemical Hazards Toxic Metals Lead, copper, brass, zinc, antimony, cadmium Cleaning Agents Detergents, sanitizers, polishers, abrasive cleaners, lubricants Pesticides and insecticides Food additives Preservatives (nitrite and sulfites), flavor enhancers (MSG), nutritional additives (niacin)

9. 9 Physical Hazards Band-aids Fingernails and nail polish Jewelry Broken light bulbs Hair Metal and wood Chipped glass Broken dinnerware

10. 10 Allergens 6 to 7 million Americans have food allergies. Most common food allergens: Milk Eggs Fish Shellfish Wheat Soy Peanuts and tree nuts

11. Government Regulations

12. C-6.02 -- Regulations Who is responsible for our food? Primary responsibility for enforcing federal regulations is USDA and FDA. USDA is responsible for overseeing approximately 20% of the food supply. FDA is responsible for 80%. Other agencies also oversee various aspects of food safety.

13. 13 USDA Responsible for regulating: Red meat, poultry, and certain egg products Key legislation that USDA enforces: Federal Meat Inspection Act Poultry Products Inspection Act Egg Products Inspection Act Voluntary Inspection Program

14. 14 Food and Drug Administration Responsible for regulating: All other foods not regulated by USDA. Food is – food or drink for man or animal, chewing gum, and any food component. Key legislation: Federal Food Drug and Cosmetic Act Food Code Low Acid Foods Registration and Process Filing

15. 15 Environmental Protection Agency Set pesticide residue tolerances or legal limits on how much residue that can be on particular foods. FDA and USDA enforce those tolerances on their portions of the food supply. Tolerance levels set for over 9,000 pesticides.

16. 16 Department of Commerce Oversee management of fisheries in the United States. Responsible for seafood quality and grading. Operate a voluntary inspection program for fish in conjunction with FDA.

17. 17 Department of Treasury Two divisions address food safety: Bureau of Alcohol, Tobacco, and Firearms U.S. Customs

18. 18 Federal Trade Commission (FTC ) Works with FDA and USA over claims made by food manufacturers. FTC oversees food advertising FDA oversees food labeling FTC requires that any objective claim made in advertising must be substantiated.

19. HACCP Food Safety Plan

20. 20 What is HACCP? HACCP (Hazard Analysis Critical Control Point) is a systematic way to identify, evaluate, and control food safety hazards. Hazards are biological, chemical, or physical agents likely to cause illness or injury if they are not controlled. HACCP prevents food safety hazards rather than reacts to food safety hazards. To develop a HACCP plan, one follows the seven principles.

21. 21 Prerequisite Programs Focus on employees, facilities, and equipment. Examples of prerequisite programs include: Illness policy Cleaning and sanitizing procedures Garbage removal Pest control Equipment selection Employee hygiene

22. 22 1: Conduct a hazard analysis Identify hazards associated with a specific menu item. Prepare flow diagram from receiving to service. List likely hazards associated with each step. Identify how to prevent the hazards at each step. Hazards can be biological, chemical, or physical. List hazards likely to occur and that will cause severe consequences if not controlled. Hazards that are low risk and that are not likely do not need to be considered.

23. 23 2: Determine CCPs A control point is any point, step, or procedure where biological, physical, or chemical factors can be controlled. A critical control point (CCP) is a point, step, or procedure where an identified hazard can be prevented, eliminated, or reduced to acceptable levels. Critical control points are monitored much more frequently than are control points.

24. 24 3: Establish critical limits Establish criteria that must be met to prevent, eliminate, or the reduce the identified hazard at the CCP so that the food is safe to eat. Examples of critical limits are: temperature, time, physical dimensions, water activity, pH, and available chlorine Critical limits can come from regulatory standards and guidelines, scientific literature, experimental studies, and consultation with experts.

25. 25 4: Establish monitoring procedures Monitoring is a planned observation or measurement: to determine if a CCP is under control and Examples of monitoring include: Visual observations Temperature measurements Time assessment pH measurements Water activity measurements

26. 26 5: Establish corrective actions Corrective actions focus on: what do when a food does not meet the critical limit. Example of a corrective action: A hamburger is 140 o F (50 o C) Critical limit -- Cook hamburger to 155 o F (68 o C) or hotter. Continue cooking until hamburger is 155 o F (68 o C) or hotter. Throwing out food might be a corrective action. Maintain records of all corrective actions taken.

27. 27 6: Verification procedures Four phases needed for a HACCP plan: 1. Determine that critical limits for all CCPS are sound. 2. Make sure that the establishment’s HACCP plan is being properly implemented. 3. Have regulatory personnel review the plan to make sure that it is being properly implemented. 4. Check the accuracy of all monitoring equipment.

28. 28 7: Establish record keeping The following make up the records of a HACCP Plan – List of HACCP team and their assigned responsibilities – Description of each menu item – Flow diagram for each menu item indicating CCPs – Hazards associated with each CCP and preventive measures – Critical limits – Monitoring procedures – Corrective actions plans – Record keeping procedures – Procedures for verification of the HACCP plan