According to recent trends, recall rates of 2011 are about the same as they were in 2009 and 2010 but there is one major difference: the number of recalls has mainly been due to the lack of allergens being listed on the food label. Could this happen to you? Are you tracking allergens in your recipe management system?
On January 1, 2006, the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) became effective. This law requires manufacturers to clearly identify on their food labels if a food product has any ingredients that contain protein derived from any of the eight major allergenic foods and food groups: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, or soybeans. These eight foods and food groups account for 90 percent of all food allergies. Other allergenic foods (e.g., sesame) are not required to be declared in accordance with FALCPA.
Food manufacturers must comply with the law by identifying in plain English on their product labels the food source of any ingredient that is or contains protein from one of the eight foods or food groups mentioned above. FALCPA also requires the type of tree nut (e.g., almonds, pecans, walnuts); the type of fish (e.g., bass, flounder, cod); and the type of Crustacean shellfish (e.g., crab, lobster, shrimp) to be declared.
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By Bruno Johansson,