Institute of Food Science & Technology
The Voice of the Food Profession
The problem of food allergens is part of a wider problem, that of all kinds of adverse reactions to foods, which can also result from microbial and chemical food poisoning, psychological aversions and specific non-allergenic responses.
Food allergy is now recognised as an important food safety issue. Dealing with at least the major serious food allergens is an essential part of Good Manufacturing Practice.
The greatest care must be taken by food manufacturers
The purpose of this statement is to describe the nature and cause of food allergies, to outline developments in legislation that aim to help allergic consumers to live with their condition and to emphasise the measures that manufacturers and caterers should take to minimise the problems.
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