7. Allergen Management and Control in the Foodservice Industry

  1. Joyce I. Boye2 and
  2. Samuel Benrejeb Godefroy3
  1. M. Hazel Gowland

Published Online: 4 AUG 2010

DOI: 10.1002/9780470644584.ch7

Allergen Management in the Food Industry

Allergen Management in the Food Industry

How to Cite

Gowland, M. H. (2010) Allergen Management and Control in the Foodservice Industry, in Allergen Management in the Food Industry (eds J. I. Boye and S. B. Godefroy), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470644584.ch7

Editor Information

  1. 2

    Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada, J2S 8E3

  2. 3

    Food Directorate, Health Canada, Ottawa, Ontario, Canada

Author Information

  1. Allergy Action, St Albans, UK

Publication History

  1. Published Online: 4 AUG 2010
  2. Published Print: 10 SEP 2010

ISBN Information

Print ISBN: 9780470227350

Online ISBN: 9780470644584

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Keywords:

  • allergen management and control - in foodservice industry;
  • models for optimizing food allergen control - in foodservice and food production;
  • effective avoidance - persons at risk, to avoid contact with food allergen(s) to which they are allergic

Summary

This chapter contains sections titled:

  • Biography

  • Introduction

  • Background

  • Food Prepared by Strangers

  • The Advent of Dietary Needs-Special or not

  • Signs of the Times

  • Which Allergens?

  • What do we know about those at Risk?

  • Effective Avoidance

  • Unrecognized Ingredients

  • Effective Allergen Avoidance in Different Environments

  • Food Allergy in Context

  • What Works in Foodservice?

  • Food Allergy and the Law

  • Best Practice Guidance

  • Conclusion

  • Acknowledgments

  • References