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To
help manufacturers manage their allergen risks, Silliker provides quantitative
testing for milk, eggs, and peanuts in all food matrices utilizing sandwich
enzyme-linked immunosorbent technology from Neogen Corporation. This
state-of-the-art assay renders highly sensitive results in exact concentrations
(ppm). We can also provide you with commercial testing kits to detect the
presence of milk, egg, and peanut proteins.
Testing
is just one vital component of successful allergen management. We offer a total
program approach to help you meet product specifications, verify quality, and
protect the integrity of your brand. Our services include physical and
extraneous matter testing, allergen testing for milk, eggs, and peanuts, facility
and supplier audits and training employees
on the importance of good sanitation practices in preventing cross-contact of
allergenic ingredients, and more. Contact us
to learn more about our services.
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New
Silliker and FARRP Video Supports Training to Control Food Allergens in Plants
“Controlling
Food Allergens in the Plant,” a new employee training program
developed by Silliker, Inc. and the Food Allergy Research and Resource Program (FARRP)
at the Food Processing Center at the University of Nebraska-Lincoln, delivers
the most current industry knowledge to help companies enhance their in-plant
allergen training sessions.
Click
here to read the full press release
Click
here to learn more and purchase this program on-line
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Executive
Summary: Food Allergen Labeling and Consumer Protection Act
On
August 2, President Bush signed into law the ‘Food Allergen Labeling and
Consumer Protection Act of 2004’. Under the Senate bill (S. 741), food
manufacturers are required to clearly label food products with common names to
describe the presence of the eight major food allergens.
The
Big Eight allergens include milk, eggs, fish (i.e. bass, flounder, or cod),
crustacean shellfish (i.e. crab, lobster, or shrimp), tree nuts (i.e. almonds,
pecans, or walnuts), peanuts, wheat, and soybeans. The eight major food
allergens are associated with 90 percent of all reported allergic reactions to
foods in the United States.
Labeling
requirements
Under
Section 203 of the Act, food manufacturers are required to identify all
allergens in a ‘plain, common language,’ and to use the word ‘Contains’
on food labeling to identify major allergens by their ‘common or usual name.’
The disclosure of all allergenic ingredients will require manufacturers to
clarify technical ingredient names (i.e. whey) in order to notify consumers of
potential allergens using common names (i.e. milk).
If
an ingredient is derived from a major food allergen, then manufacturers will be
required to use the word ‘Contains,’ followed by the name of the food
allergen adjacent to the list of ingredients. The use of ‘Contains’ to
underscore the name of the food source is not required if “the common or usual
name of the ingredient uses the name of the food source” (i.e. wheat starch)
or if the name of the food source “appears elsewhere in the ingredient list.”
If two or more ingredients are derived from the same allergen, then only one
ingredient must be identified as derived from a major allergen.
Any
flavoring, coloring or incidental additive that contains a major food allergen
will be subject to the new labeling law (Section 203). Food manufacturers can
request labeling exemptions to this rule if scientific evidence can demonstrate
the food ingredient will not pose a risk to human health.
Ingredients
containing or derived from major food allergens can be exempt from the labeling
requirements if scientific evidence shows the ingredient lacks allergenic
protein, or the ingredient does not pose a risk to human health. Moreover, any
highly refined oil or any ingredient derived from a highly refined oil is
exempt. For example, a highly refined oil containing an allergenic protein would
not be required to list the major food allergen on the label since the
allergenic properties of the ingredient should be destroyed during processing.
Currently, highly refined oils, raw agricultural commodities, and alcoholic
beverages are exempt from the labeling requirements.
Under
Section 206 of the Act, the Food and Drug Administration is required to issue a
proposed rule to “define, and permit the use of, the term ‘gluten-free’ on
the labeling of foods. A final rule to permit the use of ‘gluten-free’ on
food labels is expected within four years. Currently, Canadian labeling
regulations state that a ‘gluten-free’ food cannot contain any amount of
wheat (including spelt and kamut), oats, barley, rye or triticale.
Inspections
Section
205 of the Act requires the FDA to conduct inspections of all food facilities
(manufacturing, processing, packaging, and storage) to:
(1)
ensure the firm is complying with practices to reduce or eliminate the
cross-contact of a food with unintentional allergenic ingredients or allergenic
protein residues; and to
(2)
verify the proper labeling of major food allergens on foods.
Food
Code revision
Section
209 of the Act recommends a revision of the federal Food Code “to provide
guidelines for preparing allergen-free foods in food establishments, including
restaurants, grocery store delicatessens and bakeries, and elementary and
secondary school cafeterias.”
Report
on food allergens (Section 204)
Within
18 months, the Department of Health and Human Services will be required to issue
a report to Congress concerning the handling of allergens during food
processing. The study will evaluate the unintentional contamination of foods
with major allergens during processing, and determine if good manufacturing
practices or other methods can be utilized to alleviate this problem. In
addition, the report will summarize the number of food facility inspections
conducted within the previous two years, and describe the violations found in
facilities. Violations commonly found in food facilities include the improper
labeling of foods containing food allergens and ineffective manufacturing
controls that allow the cross-contact of allergen residues with non-allergenic
foods during processing.
Effective
Date
All
packaged foods must be in compliance by January 1, 2006.
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