ABSTRACT
Chemical contamination in the plant may occur from several sources, including the inappropriate use of lubricants, cleaning compounds, and sanitizers. Food plants must recognize the ingredients that they use in their products that are considered allergens and control their handling, labeling, and sanitation. To do so, it is important to understand food allergy causative agents and food allergen management. In addition to food allergy, there are other reactions to foods that are not immune mediated. Food intolerance is a metabolic disorder due to an enzymatic deficiency resulting in inability to metabolize certain materials. One of the very first areas of allergen control and management is receiving and handling of ingredients. Food manufacturers have a responsibility to protect food allergen-sensitive consumers and must understand hazards inherent in their processes and how they can be prevented or minimized. Finished product labels are required by federal regulation to disclose all allergen ingredients in the finished product in the ingredient statement.
