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Regulatory issues regarding allergenic food ingredients |
K. J. FALCI, Center for Food Safety & Applied Nutrition, U.S. Food & Drug Administration, Office of Scientific Analysis & Support, 5100 Paint Branch Pkwy., HFS-700, College Park, MD 20740-3835 FDA has expended increasing efforts over the past 3 years to address the management of food allergens in food processing plants. In addition to communicating with consumers and physicians, the agency has actively sought industry cooperation in making significant strides to improve food allergen identification on the food label. Today many suggested changes to the food label have been voluntarily adopted by the food industry. Besides this, the regulatory issues regarding allergenic food ingredients continue to evolve. The discussion today will address the latest FDA field inspection strategies and the FDA allergen enforcement plan. In addition, topics will address the latest on the FDA food allergen “A” list program priorities, allergen thresholds, remaining labeling problems, latex allergies, where field investigators are looking, Congressional updates, and the peanut ELISA test kits. The most difficult aspect surrounding food allergen involves good manufacturing practices. Discussion will also address what is good about a good manufacturing practice, what is not, and how to tell the difference.
Session 1, Allergenicity of food ingredients
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