Transcript Food Allergen Labeling

Food Allergen Labeling
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Regulations
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Revised January 2006
Food and Drug Administration (FDA) requires
food manufacturers to:
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List common allergens on labels in simple terms
that adults and older children can understand
Listed in:
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Ingredients list
After the list
Right next to it
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Food Allergens
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List top eight, which account for 90% of all
documented food allergies:
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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).
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Food Label Questions
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What foods are labeled?
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What’s included on label?
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Any domestic or imported packaged food regulated by FDA.
Lists type of allergens as well as any ingredient that contains
a protein from the eight major food allergens
What foods aren’t labeled?
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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.
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Allergen Label: Information
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Non-Microbial Hazards
Biological, Chemical, Physical
Hazards and Allergens
Biological Hazards
Seafood Toxins
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Ciguatera toxin
Scombroid toxin
Shellfish toxins
Systemic fish toxins
Plant Toxins
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Poisonous plants
Fungal Toxins
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Poisonous mushrooms
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Chemical Hazards
Toxic Metals
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Lead, copper, brass, zinc, antimony, cadmium
Cleaning Agents
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Detergents, sanitizers, polishers, abrasive cleaners,
lubricants
Pesticides and insecticides
Food additives
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Preservatives (nitrite and sulfites), flavor enhancers
(MSG), nutritional additives (niacin)
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Physical Hazards
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Band-aids
Fingernails and nail polish
Jewelry
Broken light bulbs
Hair
Metal and wood
Chipped glass
Broken dinnerware
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Allergens
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6 to 7 million Americans have food
allergies.
Most common food allergens:
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Milk
Eggs
Fish
Shellfish
Wheat
Soy
Peanuts and tree nuts
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Government Regulations
Who is responsible for our food?
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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.
C-6.02 -- Regulations
USDA
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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
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Food and Drug Administration
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Responsible for regulating:
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All other foods not regulated by
USDA.
Food is – food or drink for man or
animal, chewing gum, and any food
component.
Key legislation:
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Federal Food Drug and Cosmetic
Act
Food Code
Low Acid Foods Registration and
Process Filing
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Environmental Protection Agency
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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.
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Department of Commerce
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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.
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Department of Treasury
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Two divisions
address food safety:
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Bureau of Alcohol,
Tobacco, and
Firearms
U.S. Customs
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Federal Trade Commission (FTC )
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Works with FDA and USA
over claims made by food
manufacturers.
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FTC oversees food
advertising
FDA oversees food labeling
FTC requires that any
objective claim made in
advertising must be
substantiated.
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HACCP
Food Safety Plan
What is HACCP?
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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.
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Prerequisite Programs
Focus on employees, facilities, and equipment.
Examples of prerequisite programs include:
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Illness policy
Cleaning and sanitizing procedures
Garbage removal
Pest control
Equipment selection
Employee hygiene
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1: Conduct a hazard analysis
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Identify hazards associated with a specific menu
item.
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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.
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2: Determine CCPs
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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.
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3: Establish critical limits
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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:
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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.
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4: Establish monitoring procedures
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Monitoring is a planned observation or
measurement:
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to determine if a CCP is under control and
Examples of monitoring include:
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Visual observations
Temperature measurements
Time assessment
pH measurements
Water activity measurements
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5: Establish corrective actions
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Corrective actions focus on:
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Example of a corrective action:
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what do when a food does not meet the critical
limit.
A hamburger is 140oF (50oC)
Critical limit -- Cook hamburger to 155oF (68oC) or
hotter.
Continue cooking until hamburger is 155oF (68oC)
or hotter.
Throwing out food might be a corrective
action.
Maintain records of all corrective actions
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6: Verification procedures
Four phases needed for a HACCP plan:
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Determine that critical limits for all CCPS
are sound.
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Make sure that the establishment’s HACCP
plan is being properly implemented.
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Have regulatory personnel review the plan
to make sure that it is being properly
implemented.
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Check the accuracy of all monitoring
equipment.
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7: Establish record keeping
The following make up the records of a
HACCP Plan
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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
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