The widespread adoption of HACCP, Preventive Controls, and GFSI food safety schemes requires that producers, auditors, and regulators all understand how to design and implement effective food allergen controls within these frameworks.  This includes considering regulatory requirements, label declarations, and process controls as well as the fact that allergens may be present either as ingredients or through cross-contact. Risk management for food allergens differs significantly from that for microbial and other chemical hazards through reliance on label declarations, both mandatory and voluntary, as a primary risk mitigation tool.  Differences between various regulatory and audit schemes introduces an additional level of complexity, particularly those rules (such as the U.S. Foreign Supplier Verification Programs rule) that affect international trade. Further, the allergen detection and measurement technologies needed to support validation and verification of allergen controls is evolving rapidly.  This symposium will provide updates on how allergen control is integrated into the new GMP and preventive controls rule in the U.S. and into GFSI recognized audit schemes, and on new detection and quantitation techniques that are being used to support food allergen controls.  This information will make it possible for food producers to assess the adequacy of their current food allergen controls and to plan for any needed updates.

Presentations