The environments may look different – or be much larger. But the principles for managing food allergies in a manufacturing or food service setting are really no different than at home or elsewhere. Success begins and ends with proper planning and training for everyone involved.
- FARECheck is an enhanced training and review program in food handling and safety practices to help keep food-allergic individuals safe and included when dining out. It was developed by FARE, the largest private funder of food allergy research.
- The National Restaurant Association offers an online, on-demand training in food allergen handling called ServSafe Allergen®. This quick and affordable resource helps foodservice staff learn to keep allergic diners safer in the foodservice environment.
- Because dining out is one of the vulnerable areas of exposure for the food allergic, the National Peanut Board offers presentations and trainings for large foodservice operators, manufacturers and others to help educate them about strategies for meeting customers’ needs without unnecessarily eliminating foods from their menus.
For Food Manufacturers
- Food Allergy Research and Resource Program (FARRP)
FARRP was established in 1995 as a cooperative venture between the University of Nebraska and seven founding industry charter members. Today, FARRP has more than 70 member companies. The organization works to provide the food and agricultural biotechnology industries with credible information, expert opinions, tools and services relating to allergenic foods.
- The National Peanut Board partnered with FARRP to create “Controlling Peanut Ingredients in Food Processing Facilities,” a free, downloadable roadmap for processors to develop and implement allergen control plans, with a specific focus on controlling peanut ingredients. While this guide is not designed to replace detailed operations protocols or the protocols required for food safety standards or certifications or specialized marketplace certifications, it does provide information on key aspects of allergen management including: Hazard Analysis, Supply Chain Controls, Ingredient Receiving, Storage and Handling, Preventing Cross-Contact during Processing, Labeling and Packaging Controls, Allergen Change-Overs and Precautionary Allergen Labeling
“Controlling Peanut Ingredients in Food Processing Facilities” also features real-world case studies from small, medium and large brands who are thriving and successfully managing peanut, including Mission Mighty Me peanut puffs, Crazy Richard’s frozen snack bites and Hershey’s chocolate.
- The National Peanut Board is also available to answer food and peanut allergy questions from manufacturers. The Board has conducted trainings for customer service representatives and provided information for company and brand websites. If you’d like to know how the Board can help your company or support your efforts, email us.
Food Allergy Research and Resource Program (FARRP)
FARRP was established in 1995 as a cooperative venture between the University of Nebraska and seven founding industry charter members. Today...
Food Allergy Research & Education (FARE)
FARE strives to protect those with food allergies through providing evidence-based education and resources, advocating at all levels of gove...