Food Allergens_ Symptoms, Labeling, Recalls - FALCPA │ Food Safety

### **Food Allergens: Symptoms, Labeling, and Recalls │ FALCPA & Food Safety**

Food allergies are a serious concern in food safety. The **Food Allergen Labeling and Consumer Protection Act (FALCPA)** is a U.S. regulation designed to protect consumers from allergic reactions by requiring clear labeling of common allergens. Understanding food allergens, their symptoms, and labeling requirements is critical for food safety.

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### **What Are Food Allergens?**
Food allergens are proteins in food that can trigger an immune response in sensitive individuals. Even trace amounts of allergens can cause severe reactions.

#### **The Eight Major Food Allergens (Covered by FALCPA)**
1. **Milk**
2. **Eggs**
3. **Fish** (e.g., bass, flounder, cod)
4. **Crustacean Shellfish** (e.g., crab, lobster, shrimp)
5. **Tree Nuts** (e.g., almonds, walnuts, pecans)
6. **Peanuts**
7. **Wheat**
8. **Soybeans**

In 2021, **sesame** was added as the 9th major allergen under U.S. federal law (effective January 1, 2023).

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### **Symptoms of Food Allergic Reactions**
Allergic reactions vary in severity and can occur within minutes to hours of exposure. Common symptoms include:

#### **Mild Symptoms**
- Itching or tingling in the mouth.
- Hives or rash.
- Nausea or vomiting.

#### **Severe Symptoms (Anaphylaxis)**
- Difficulty breathing or wheezing.
- Swelling of the face, tongue, or throat.
- Rapid heartbeat or dizziness.
- Loss of consciousness.

**Note:** Anaphylaxis is life-threatening and requires immediate medical attention, often with an injection of epinephrine.

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### **FALCPA: Allergen Labeling Requirements**

#### **1. Plain Language Labeling**
FALCPA mandates that food manufacturers clearly list the presence of major allergens on packaging using simple, understandable language.

- **Example for milk:**
- Ingredient list: "Casein (a milk derivative)"
- Allergen statement: "Contains: Milk"

#### **2. Cross-Contamination Warnings**
Manufacturers may include advisory statements for potential cross-contact, such as:
- “May contain peanuts.”
- “Processed in a facility that also processes tree nuts.”

#### **3. Application of FALCPA**
- Applies to packaged foods sold in the U.S.
- Covers all types of ingredients, including flavorings, colorings, and additives.

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### **Food Recalls Related to Allergens**
Food recalls are issued when allergens are unintentionally present or not properly labeled. Recalls help prevent exposure to allergens and protect consumers.

#### **Common Reasons for Allergen Recalls**
1. **Undeclared Allergens:** Allergen not listed on the label.
2. **Cross-Contact:** Allergen unintentionally introduced during production.
3. **Mislabeling:** Incorrect packaging or incomplete labeling.

#### **Steps in Allergen Recalls**
1. **Identification:** Detection of an issue during testing, inspections, or consumer complaints.
2. **Notification:** Alert the public, retailers, and regulatory agencies (e.g., FDA).
3. **Action:** Remove affected products from shelves and issue guidance to consumers.

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### **Best Practices for Allergen Control in Food Production**

#### **1. Avoid Cross-Contact**
- Use dedicated equipment and utensils for allergen-containing foods.
- Schedule production runs to separate allergenic and non-allergenic foods.
- Clean and sanitize equipment thoroughly between uses.

#### **2. Ingredient Management**
- Verify ingredient labels and ensure suppliers comply with allergen disclosure regulations.
- Store allergens separately to prevent accidental contamination.

#### **3. Employee Training**
- Train staff on allergen handling, cleaning, and labeling protocols.
- Educate employees on the importance of allergen safety for consumers.

#### **4. Accurate Labeling**
- Regularly audit labels for compliance with FALCPA requirements.
- Update labels immediately if formulations change or allergens are introduced.

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### **Why Allergen Management is Critical**
- Protects individuals with life-threatening allergies.
- Builds consumer trust and avoids costly recalls.
- Ensures compliance with food safety regulations.

Would you like more information on creating an allergen control plan or managing allergen labeling?