Allergen control

Steve L. Taylor, Sue L. Hefle

Research output: Contribution to specialist publicationArticle

26 Citations (Scopus)

Abstract

The importance of allergen control programs for controlling and preventing food allergies is discussed. The increasing awareness of food allergies and their potential severity led to the development of allergen control programs. The development of an allergen control program starts with a risk assessment focusing on some key features of true food allergies. True food allergies can cause very serious manifestations. It is pointed that by addressing the issues appropriately, food manufacturers and suppliers should be able to craft a well-focused approach to allergen management. A comprehensive allergen control program consist of components such as purchasing, allergen auditing, sanitation validation and product development.

Original languageEnglish (US)
Pages40-43+75
Volume59
No2
Specialist publicationFood Technology
StatePublished - Feb 1 2005

Fingerprint

allergens
Allergens
food allergies
Food Hypersensitivity
handicrafts
Sanitation
product development
sanitation
purchasing
risk assessment
food industry
Food

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

Cite this

Taylor, S. L., & Hefle, S. L. (2005). Allergen control. Food Technology, 59(2), 40-43+75.

Allergen control. / Taylor, Steve L.; Hefle, Sue L.

In: Food Technology, Vol. 59, No. 2, 01.02.2005, p. 40-43+75.

Research output: Contribution to specialist publicationArticle

Taylor, SL & Hefle, SL 2005, 'Allergen control' Food Technology, vol. 59, no. 2, pp. 40-43+75.
Taylor SL, Hefle SL. Allergen control. Food Technology. 2005 Feb 1;59(2):40-43+75.
Taylor, Steve L. ; Hefle, Sue L. / Allergen control. In: Food Technology. 2005 ; Vol. 59, No. 2. pp. 40-43+75.
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