Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks PDF
Preview Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks
Food Microbiology and Food Safety Practical Approaches Tong-Jen Fu Lauren S. Jackson Kathiravan Krishnamurthy Wendy Bedale Editors Food Allergens Best Practices for Assessing, Managing and Communicating the Risks Food Microbiology and Food Safety Series Editor: Michael P. Doyle More information about this series at http://www.springer.com/series/7131 Food Microbiology and Food Safety Series The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals. Series Editor Michael P. Doyle, Regents Professor and Director of the Center for Food Safety, University of Georgia, Griffith, GA, USA Editorial Board Francis F. Busta, Director, National Center for Food Protection and Defense, University of Minnesota, Minneapolis, MN, USA Patricia Desmarchelier, Food Safety Consultant, Brisbane, Australia Jeffrey Farber, Food Science, University of Guelph, ON, Canada Vijay Juneja, Supervisory Lead Scientist, USDA-ARS, Philadelphia, PA, USA Manpreet Singh, Department of Food Sciences, Purdue University, West Lafayette, IN, USA Ruth Petran, Vice President of Food Safety and Pubic Health, Ecolab, Eagan, MN, USA Elliot Ryser, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA Tong-Jen Fu • Lauren S. Jackson Kathiravan Krishnamurthy • Wendy Bedale Editors Food Allergens Best Practices for Assessing, Managing and Communicating the Risks Editors Tong-Jen Fu Lauren S. Jackson Division of Food Processing Science Division of Food Processing Science and Technology and Technology U.S. Food and Drug Administration U.S. Food and Drug Administration Bedford Park, IL, USA Bedford Park, IL, USA Kathiravan Krishnamurthy Wendy Bedale Department of Food Science and Nutrition Food Research Institute Institute for Food Safety and Health University of Wisconsin-Madison Illinois Institute of Technology Madison, WI, USA Bedford Park, IL, USA Food Microbiology and Food Safety ISBN 978-3-319-66585-6 ISBN 978-3-319-66586-3 (eBook) DOI 10.1007/978-3-319-66586-3 Library of Congress Control Number: 2017956898 © Springer International Publishing AG 2018 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer International Publishing AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland Preface Food allergies are a significant public health concern, affecting up to 15 million Americans, and there is evidence that the prevalence of food allergies is increasing. Protecting consumers with food allergies requires an integrative approach that involves all sectors of the food industry and engages all who take part in the manu- facture, preparation, and service of foods. Success can only be achieved with a broad awareness of the severity of food allergic reactions, a clear understanding of risk factors, and implementation of allergen control best practices. Significant advances have been made over the past two decades in our understanding of food allergens and in the development of control measures to minimize the public health risks associated with them (e.g., issuance of allergen labeling regulations, develop- ment of guidelines for managing allergens in food production and food service operations, and establishment of food allergy policies in communities and schools). However, broad and successful implementation of allergen controls is still needed. Many gaps exist, including the lack of hazard analysis and risk management approaches tailored to the needs of specific types of operation, absence of detailed documentation on best practices, insufficient dissemination of available information and resources to stakeholders, and shortage of tools and programs to train staff. It is with these challenges in mind that a symposium entitled “Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks” was held on October 14–15, 2015, in Burr Ridge, Illinois, to provide a forum where researchers, clinicians, and subject matter experts from the government, the packaged food and food service industries, academic institutions, and consumer groups came together and shared information, discussed current efforts, and recommended ways to address public health issues associated with food allergens. This book, composed mostly of papers presented at the symposium, provides the most up-to-date information on allergen risk factors and innovative control mea- sures applicable to different segments of the food chain, including manufacturers of packaged food, restaurants and other food service establishments, and at home. Key legislative initiatives that are in various stages of development and implementa- tion at the federal, state, and community levels are also highlighted. The resources presented and experience shared will assist stakeholders in establishing best practices v vi Preface that meet the needs of their specific operations for the assessment, management, and communication of food allergen risks. Effective dissemination of allergen management information to all stakeholders across the entire food chain is needed. This will require strengthening the nation’s education and outreach infrastructure and building expertise on identifying food allergen risks and developing allergen control measures. Enforcing compliance with existing regulations plays an important role in ensuring that allergen controls are effectively implemented. Proper training of state and local inspectors is critical. The information presented in this book will facilitate the development of educa- tional materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from the information presented which will help them recognize and understand allergen control measures that are put in place across the food chain. We are indebted to the authors for their efforts and cooperation in the development of this book. We acknowledge USDA NIFA for providing the conference grant (Grant # 2015-68003-23310) in support of the symposium. We also acknowledge the sponsorship of EcoLab, Emport LLC, Grantek, IEH Laboratories, Kerry Group, Kikkoman, Marshfield food safety LLC, Neogen Corporation, Northland Laboratories, PepsiCo, and QualySense. We thank Dr. Charles Czuprynski at Food Research Institute, University of Wisconsin, Dr. Stephen Taylor and Dr. Joseph Baumert at the Food Allergy Research and Resource Program, University of Nebraska, Dr. Steve Gendel (IEH Laboratories and Consulting Group), David Crownover (National Restaurant Association), Susan Estes (PepsiCo, retired), Dr. Jon DeVries (General Mills, retired), and Jennifer Jobrack (FARE) for their help in the organization of the symposium. Bedford Park, IL, USA Tong-Jen Fu Bedford Park, IL, USA Lauren S. Jackson Bedford Park, IL, USA Kathiravan Krishnamurthy Madison, WI, USA Wendy Bedale Contents 1 Best Practices for Assessing, Managing, and Communicating Food Allergen Risks: An Introduction ................................................. 1 Tong-Jen Fu, Lauren S. Jackson, and Kathiravan Krishnamurthy 2 A Review of the Distribution and Costs of Food Allergy .................... 19 Ruchi S. Gupta, Alexander M. Mitts, Madeline M. Walkner, and Alana Otto 3 Current U.S. State Legislation Related to Food Allergen Management ........................................................................................... 55 Wendy Bedale 4 Current Trends in Food Allergy Advocacy: Prevention, Preparedness, and Epinephrine Availability ....................................... 75 Jennifer Jobrack 5 Food Allergen Recalls: The Past as Prologue ...................................... 95 Steven M. Gendel 6 Allergen Management: Ensuring What Is in the Product Is on the Package .................................................................................... 103 Susan Estes 7 Allergen Management in Food Processing Operations: Keeping What Is Not on the Package Out of the Product .................. 117 Timothy Adams 8 Allergen Cleaning: Best Practices ........................................................ 131 Lauren S. Jackson 9 Survey: Food Allergen Awareness in the Restaurant and Foodservice Industry ...................................................................... 155 David Crownover vii viii Contents 10 Allergen Management in Food Service ................................................ 167 Miriam Eisenberg and Nicole Delaney 11 Managing Food Allergens in Retail Quick-Service Restaurants ....... 181 Hal King and Wendy Bedale 12 Food Allergen Online Training: An Example of Extension’s Educational Role .................................................................................... 197 Suzanne Driessen and Katherine Brandt 13 Allergen Control at Home ..................................................................... 217 Binaifer Bedford 14 Allergen Control for College and University Dining Service ............. 231 Kathryn Whiteside, Lindsay Haas, and Marissa Mafteiu Index ................................................................................................................ 249 Contributors Timothy Adams Kellogg Company, Battle Creek, MI, USA Wendy Bedale Food Research Institute, University of Wisconsin-Madison, Madison, WI, USA Binaifer Bedford Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, USA Katherine Brandt Extension, University of Minnesota, St. Paul, MN, USA David Crownover ServSafe®, National Restaurant Association, Washington, DC, USA Microbac Laboratories, Pittsburgh, PA, USA Nicole Delaney Institutional Corporate Accounts, Technical Service, Ecolab, Eagan, MN, USA Suzanne Driessen Extension, University of Minnesota, St. Paul, MN, USA Miriam Eisenberg EcoSure, a Division of Ecolab, Naperville, IL, USA Susan Estes Global Food Safety, PepsiCo, Inc., Barrington, IL, USA Tong-Jen Fu Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, USA Steven M. Gendel Division of Food Allergens, IEH Laboratories and Consulting Group, Lake Forest Park, WA, USA Ruchi S. Gupta Northwestern University Feinberg School of Medicine, Chicago, IL, USA Lindsay Haas Michigan Dining, University of Michigan, Ann Arbor, MI, USA Lauren S. Jackson Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, USA ix
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