The primary goal of a food allergen program is to make food products safer for everyone, not just people with food allergies.

Food allergies are a public health concern that must be addressed from the farm to table.

Food allergy and gluten-free training is an important component of any foodservice operation.

Allergic consumers rely on food labels to be complete, clear and accurate so that they can avoid exposure to foods or ingredients that can provoke potentially life-threatening reactions.

As a result of the increase in food allergies, every restaurant operator and foodservice professional is on notice. Not only are tastes changing due to dietary restrictions, menu design now has life or death consequences—and operators are looking for solutions.  

Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.  

The purpose of allergen disclaimers is for the benefit and protection of consumers, but by using this warning label on a product that does not contain allergens, manufacturers can limit accountability and provide cover for inadequate cleaning and/or poorly followed cross-contamination prevention programs.

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

Suppliers of raw ingredients should disclose allergen and gluten information, implement an allergen-control plan and regularly train their employees.

Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.