This volume identifies gaps in the assessment management and communication of food allergen
risks. Chapters showcase best practices in managing allergen risks at various stages of the
food chain including during food manufacture processing during food preparation in food
service retail food establishments and in the home and at the point of consumption. The
authors highlight key legislative initiatives that are in various stages of development and
implementation at the federal state and community levels. Finally the volume includes
recommendations for ways to build and strengthen education and outreach efforts at the food
industry government institutional and community levels.Chapters come from an array of
experts including researchers and key stakeholders from government the food industry retail
food service groups and consumer groups. The information presented will facilitate the
development of educational materials and allergen management training programs for food
production and service staff extension specialists and government inspectors. Consumers and
other food safety professionals will also benefit from information on food allergen control
measures that have been put in place across the food chain.
