Managing Food Allergens: Case Histories and How They Were Handled

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.