Importance of Allergen Testing
Great Plains Analytical Laboratory conducts food allergen testing in accordance with regulatory guidelines as set forth by the FDA. Food allergens are a constant concern in protecting food safety and public health. Non-declared allergen related recalls are the #1 reason for food recalls, and the FDA’s Food Safety Modernization Act (FSMA) has determined that it is more critical than ever to have effective preventive food allergen management controls with verification activities in place to ensure compliance. GPAL has scientists trained to perform food allergen testing to address these quality and food safety needs.
Awareness, segregation control of allergens, proper labeling and analytical allergen testing verification are the most effective means of managing and preventing allergic reactions (anaphylaxis) and recalls. For food manufacturers in the United States, per the FDA, testing focuses on “the big eight” (wheat, shellfish, eggs, fish, peanuts, milk, tree nuts and soy). These are known and recognized in the United States to produce the vast majority of allergenic (anaphylaxis) reactions.
The Food Allergen Labeling and Consumer Protect Act (FALCPA) requires that the big eight allergens must be declared in simple terms, either in the ingredient list or in a separate allergen statement. However, advisory and/or precautionary labeling is voluntary and not regulated. Allergen testing has shown that peanut protein was detected in 7.3 percent of products with advisory and/or precautionary labeling.
It is inherent upon food manufacturers to utilize Best Industry Practices by conducting employee training in controlling food allergens, conducting and documenting allergen testing, in addition to providing detailed documentation about ingredients, additives and cross-contamination risks for all the food produced in that facility.
The experienced team of chemists, microbiologists, food technologists, and technicians at Great Plains Analytical Laboratory offers testing for the big eight allergens in addition to testing from sources such as feed, grains, pasta, bakery products, cereal, ingredients, snacks, confectionery, dairy, vegetables, seafood, fats, oils, meats, and pet food. Testing of food products can help food manufacturers provide properly labeled food products to consumers. For more information about how GPAL can help production facilities establish an allergen testing program, contact us today!
