ABSTRACT
The above statement was actually uttered by a food company employee who was upset that certain procedures were being put into place to manage the handling of allergens within the plant. Fortunately, this employee left the company and such attitudes are few and far between. Chemical contamination in the plant may occur from several sources, including the inappropriate use of lubricants, cleaning compounds, and sanitizers. For this reason, specific plant operating procedures will be developed to ensure that all chemicals are controlled, all containers for cleaning and sanitizing compounds are clearly labeled, and instructions for use are present. However, the chemical hazard that has been gaining increased recognition is that of food allergens. Food plants must recognize the ingredients used in their products that are considered allergens and control the handling and labeling of, as well as sanitation procedures applicable to, these ingredients. To do so, it is important to understand causative agents of food allergy and food allergen management.
