Once you know the identity of the allergens that will be tested for as part of the validation, then you must select an appropriate test method.  

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

One challenge for the food industry is changeovers from a product containing allergens to a similar product that does not contain allergens.

Whichever method is used for sampling and detecting microorganisms, it represents only a fraction of the actual level present in a food product.

There are several different immunological screening methods available for allergen testing and each has its advantages and disadvantages.

Sanitary design of equipment and facilities is a key element for not only allergen control, but to control any kind of contamination.

Understanding and implementing food allergen labeling is essential and following an in-house plant allergen control plan will help to mitigate cross-contamination.

Unlike foodborne infections that strike without warning, folks who have food allergies (or food intolerance) generally know of them and avoid the offending ingredients.

FDA’s evaluation of an ingredient’s status as an allergen includes an assessment of harm to individuals who may ingest the ingredient.

The new law requires food manufacturers to have processes in place that reduce or eliminate accidental cross-contact between non-allergenic foods and known food allergens.