Managing Food Allergens: Case Histories and How They Were Handled

René W.R. Crevel, Steven L. Taylor, Sylvia Pfaff, Anton Alldrick

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Scopus citations

Abstract

Case studies can often illuminate vulnerable points about a seemingly robust process in a way that cannot so readily be conveyed by a more theoretical description. This chapter describes twelve case studies that illustrate actual or potential failures in managing allergens. These are based on the authors' combined experiences and knowledge and, to the extent that it was possible, they are matched to different points in the production of products, from the ingredients and raw materials acquired from suppliers to the labeling on the packs that the consumer purchases. Taken together, the case studies combine to emphasize the importance of integrating allergen management within overall food safety management systems, as well as the value of designing reporting systems to enable lessons to be learned and therefore applied to help avoid errors in the future.

Original languageEnglish (US)
Title of host publicationRisk Management for Food Allergy
PublisherElsevier Inc.
Pages167-188
Number of pages22
ISBN (Print)9780123819888
DOIs
StatePublished - Nov 2013

Keywords

  • Allergens
  • Case studies
  • Cross contact
  • Food safety
  • Managing allergens
  • Supply chain

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Crevel, R. W. R., Taylor, S. L., Pfaff, S., & Alldrick, A. (2013). Managing Food Allergens: Case Histories and How They Were Handled. In Risk Management for Food Allergy (pp. 167-188). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-381988-8.00009-9