The last thing a company wants to be responsible for, is a customer hospitalization or death. Unfortunately, your facility may have the tastiest, safest muffins in the United States, but if someone with an allergy to eggs eats it, and it’s not labeled to contain eggs, well the facility may be in a whirlwind of trouble.
There are more than 160 foods that are identified to cause allergic reactions. In the United States, by law, there are 8 that are known to cause over 90% of the population’s issues with allergic reactions and the food sources from which many other ingredients are derived.
The eight foods identified by U.S. law are:
- Fish (e.g., bass, flounder, cod)
- Crustacean shellfish (e.g., crab, lobster, shrimp)
- Tree nuts (e.g., almonds, walnuts, pecans)
These eight foods, and any ingredient that contains protein derived from one or more of them, are designated as “major food allergens” by FALCPA.
Label your food correctly. Stay out of trouble.
Shannon Nute, MBA
Director of Communications
ASI Food Safety