Food businesses should have comprehensive systems for producing safe food which includes allergen control. These trusted resources are aimed at supporting organisations and help you manage this important area.
IFST Resources
- IFST Food Allergy Information Statement
- IFST Food AllergyFact Sheet
IFST UK Allergen Labelling Amendment 2021 Fact Sheet
IFST Podcast: A conversation about food allergies
Podcast script
- FS&T article:Food allergen cross-contamination management best practice
FoodDrinkEurope (FDE)
- Precautionary advisory labelling for food allergens; industry best practice. ‘Precautionary Allergen Labelling (PAL): a science-based approach based on Quantitative Risk Assessment’
Food and Drink Federation (FDF)
- Gluten labelling guidance: best practice for prepacked foods which include or exclude cereals containing gluten
- Allergen-free & vegan claims
- Best practice guidance, jointly developed by the Food and Drink Federation (FDF) and British Retail Consortium (BRC), that provides regulatory advice to food manufacturers and caterers on the appropriate use of ‘free-from' claims in relation to food allergens.
- Allergen labelling and management | The Food & Drink Federation (fdf.org.uk)
- FDF Guidance on Change Management of Allergen Information
Food Standards Agency (FSA)
- Introduction to allergen labelling changes- what businesses need to know about allergen labelling for prepacked for direct sale (PPDS) food. Sector-specific (eg bakers, butchers, street vendors, caterers, takeaways, schools, restaurants, cafés, pubs) guidance with detailed advice, videos, examples and tips
- Allergen labelling changes for PPDS– guidance to support businesses meet changes in allergen labelling requirements
- News item:resources to support food businesses preparing for upcoming changes to PPDS allergen labelling
- Labelling decision toolfor all food operators to determine if they are impacted by PPDS rules
- Food allergy and intolerance online interactive training[revised 2020 to include PPDS], for local authorities and businesses
- Allergy training for food businesses:onlinefood allergy training and e-learning resources for food businesses
- Allergen related to labelling claims
- Root Cause Analysis (RCA) training
- Allergen labelling (for manufacturers)
- Assessment of the Codex report on food allergen thresholds
Food allergen labelling and information requirements technical guidance
Food Standards Scotland (FSS)
- Guidance for businesses on providing allergen information to consumers
- Guidance on labelling of food sold prepacked for direct sale (PPDS)
- Information for businesses who sell food that is prepacked for direct sale to consumers(includes a video)
- Food allergen labelling and information requirements technical guidance
Food and Agriculture Organisation (FAO)
- CODEX Code Of Practice On Food Allergen Management For Food Business Operators (CXC 80-2020)
- Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens Part 2: Review and establish threshold levels in foods of the priority allergens
Food Safety Authority of Ireland (FSAI)
Other
- A short e-seminar intended to familiarise the viewer with the concepts of food allergen risk assessment and specifically with the risks from unintended allergen presence.
- Food Allergens Risk Assessment Part 2
- This e-seminar was compiled by Benjamin C Remington, PhD, and follows on from the e-seminar, “An Introduction to Food Allergen Risk Assessment"
- Risk Management for Food Allergy (2014): book developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. Edited by C Bernhard Madsen, R Crevel, C Mills, S Taylor ISBN 978-0-12-381988-8 Elsevier Inc. Academic Press
- Gluten-free legislation:Commission Implementing Regulation (EU) No 828/2014: on the requirements for the provision of information to consumers on the absence or reduced presence of gluten in food
- ILSI-Europe's Practical Guidance on the Application of Food Allergen Quantitative Risk Assessment (QRA)
- RSSL White Paper onThe Importance of Cleaning Validation in Allergen Management*
- RSSL White Paper onFinding a Route to Successful ‘Free-from’ Production*
Campden BRI
Government Chemist (LGC)
Allergen Bureau
- The Allergen Bureausupports the global food industry in achieving best practice in allergen management. Their aim is to share information that builds trust and transparency and supports allergen sensitive consumers to make informed choices.
Anaphylaxis Campaign
Allergy UK
- A charity providing support, advice and information for those living with allergic disease.They have produced downloadable fact sheets on several types of food allergy
1. Some large organisations have designed and published outputs on food safety practices they employ. These are simply provided as examples and do not signify endorsem*nt by IFST.
2. The following assessment reports show how some large organisations have designed and published their outputs. These are simply provided as examples and do not signify endorsem*nt by IFST.
3. IFST’s values include our commitment to provide independent, authoritative evidence-based science.In signposting material and resources from other organisations, we cannot accept liability for their content, nor do we underwrite such commercial messages that they may contain.
