Food Allergens in the 2020's
This is a copy paste from my foodsafetyeducationservices.blogspot.com site.
Food Allergies New California Law for 2020
New California Law for 2020
All employees dealing with food preparation must be trained and certified in
"Food Allergen Safety"
A recent CDC study shows 8% of children and 10% of adults in the
U.S. suffer from Food Allergies (1 in 13 and 1 in 10, respectively, have allergies).
The Manager Certification is not quite enough, I strongly suggest all food handler employees need to do this Food Allergen Safety Training. I'm taking this online training myself right now, it's a good course, I recommend it for everyone in food service even if you have the manager certification, do it anyway to bring it up to "Top of Mind". all my best
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(More information from Europe)
European Food Safety Authority (EFSA)
http://www.efsa.europa.eu/
https://www.foodqualityandsafety.com/article/32503/
EFSA has updated its scientific advice on food allergens. The Authority’s Scientific Opinion looks in detail at all the allergenic products and substances whose presence in food must be indicated on labeling, according to EU law. These include cereals containing gluten, milk, eggs, nuts, peanuts, soybeans, fish, crustaceans, mollusks, celery, lupin, sesame, mustard and sulphites.
C14 Food Allergens Defined by the European Union
Celery
Cereal containing gluten
Crustaceans
Eggs
Fish
Lupin
Milk
Mollusks
Mustard
Nuts
Peanuts
Sesame
Soybeans
Sulphites
About 75% of allergic reactions among children are caused by egg, peanut, cows’ milk, fish and nuts. About 50% of allergic reactions among adults are to fruits of the latex group and of the Rosaceae family (which includes apples, pears cherries, raspberries, strawberries and almonds), vegetables of the Apiaceae family (which includes celery, carrots and aromatic herbs) and various nuts and peanuts.
Any operation that relies on word of mouth to ensure that the message on allergens is delivered to customers must commit to a training program of some sort to ensure that the servers know the menu and which items contain allergens. This program should also include information on the importance of avoidance for sensitive individuals and what happens when such an individual is exposed to a food allergen. Simply telling people that allergens can cause issues such as gastrointestinal distress, skin reactions, respiratory problems, and, in the worst case, systemic problems such as anaphylactic shock and death, really isn’t adequate. We must emphasize this point with photographs and statistics.
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SCROLL DOWN FOR MORE INFORMATION!!
United States Info.
FoodAllergy.org
FOOD ALLERGENS !!
More than just the big 8, scroll down
Posted on January 2nd, 2020
TREE NUTS
https://www.foodallergy.org/common-allergens/tree-nut-allergy
Avoid foods that contain tree nuts or any of these ingredients:
Almond
Artificial nuts
Beechnut
Black walnut hull extract (flavoring)
Brazil nut
Butternut
Cashew
Chestnut
Chinquapin nut
Coconut
Filbert/hazelnut
Gianduja (a chocolate-nut mixture)
Ginkgo nut
Hickory nut
Litchi/lichee/lychee nut
Macadamia nut
Marzipan/almond paste
Nangai nut
Natural nut extract (e.g., almond, walnut—although artificial extracts are generally safe)
Nut butters (e.g., cashew butter)
Nut distillates/alcoholic extracts
Nut meal
Nut meat
Nut milk (e.g., almond milk, cashew milk)
Nut oils (e.g., walnut oil, almond oil)
Nut paste (e.g., almond paste)
Nut pieces
Pecan
Pesto
Pili nut
Pine nut (also referred to as Indian, pignoli, pigñolia, pignon, piñon and pinyon nut)
Pistachio
Praline
Shea nut
Walnut
Walnut hull extract (flavoring)
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MILK
https://www.foodallergy.org/common-allergens/milk-allergy
Avoid foods that contain milk or any of these ingredients:
Butter, butter fat, butter oil, butter acid, butter ester(s)
Buttermilk
Casein
Casein hydrolysate
Caseinates (in all forms)
Cheese
Cottage cheese
Cream
Curds
Custard
Diacetyl
Ghee
Half-and-half
Lactalbumin, lactalbumin phosphate
Lactoferrin
Lactose
Lactulose
Milk (in all forms including condensed, derivative, dry, evaporated, goat’s milk and milk from other animals, low-fat, malted, milkfat, non-fat, powder, protein, skimmed, solids, whole)
Milk protein hydrolysate
Pudding
Recaldent(R)
Rennet casein
Sour cream, sour cream solids
Sour milk solids
Tagatose
Whey (in all forms)
Whey protein hydrolysate
Yogurt
Other Possible Sources of Milk:
Artificial butter flavor
Baked goods
Caramel candies
Chocolate
Lactic acid starter culture and other bacterial cultures
Luncheon meat, hot dogs and sausages, which may use the milk protein casein as a binder. Also, deli meat slicers are often used for both meat and cheese products, leading to cross-contact.
Margarine
Nisin
Non-dairy products, as many contain casein
Nougat
Shellfish is sometimes dipped in milk to reduce the fishy odor. Ask questions when buying shellfish.
Tuna fish, as some brands contain casein
Some specialty products made with milk substitutes (i.e., soy-, nut- or rice-based dairy products) are manufactured on equipment shared with milk.
Many restaurants put butter on grilled steaks to add extra flavor. You can’t see the butter after it melts.
Some medications contain milk protein.
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EGGS
https://www.foodallergy.org/common-allergens/egg-allergy
Avoid foods that contain eggs or any of these ingredients:
Albumin (also spelled albumen)
Egg (dried, powdered, solids, white, yolk)
Eggnog
Lysozyme
Mayonnaise
Meringue (meringue powder)
Ovalbumin
Surimi
Eggs are sometimes found in the following:
Baked goods (although some people can tolerate these foods—consult with your allergist)
Egg substitutes
Ice cream
Lecithin
Marzipan
Marshmallows
Nougat
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PEANUTS
https://www.foodallergy.org/common-allergens/peanut-allergy
Avoid foods that contain peanuts or any of these ingredients:
Arachis oil (another name for peanut oil)
Artificial nuts
Beer nuts
Cold-pressed, expelled or extruded peanut oil*
Goobers
Ground nuts
Lupin (or lupine)—which is becoming a common flour substitute in gluten-free food. A study showed a strong possibility of cross-reaction between peanuts and this legume, unlike other legumes.
Mandelonas (peanuts soaked in almond flavoring)
Mixed nuts
Monkey nuts
Nut meat
Nut pieces
Peanut butter
Peanut flour
Peanut protein hydrolysate
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SOY
https://www.foodallergy.org/common-allergens/soy-allergy
Avoid foods that contain soy or any of these ingredients:
Cold-pressed, expelled or extruded soy oil*
Edamame
Miso
Natto
Shoyu
Soy (soy albumin, soy cheese, soy fiber, soy flour, soy grits, soy ice cream, soy milk, soy nuts, soy sprouts, soy yogurt)
Soya
Soybean (curd, granules)
Soy protein (concentrate, hydrolyzed, isolate)
Soy sauce
Tamari
Tempeh
Textured vegetable protein (TVP)
Tofu
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WHEAT
https://www.foodallergy.org/common-allergens/wheat-allergy
Avoid foods that contain wheat or any of these ingredients:
Bread crumbs
Bulgur
Cereal extract
Club wheat
Couscous
Cracker meal
Durum
Einkorn
Emmer
Farina
Farro
Flour (all-purpose, bread, cake, durum, enriched, graham, high-gluten, high-protein, instant, pastry, self-rising, soft wheat, steel ground, stone ground, whole wheat)
Freekeh
Hydrolyzed wheat protein
Kamut®
Matzoh, matzoh meal (also spelled as matzo, matzah or matza)
Pasta
Seitan
Semolina
Spelt
Sprouted wheat
Triticale
Vital wheat gluten
Wheat (bran, durum, germ, gluten, grass, malt, sprouts, starch)
Wheat bran hydrolysate
Wheat germ oil
Wheat grass
Wheat protein isolate
Whole wheat berries
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FISH
https://www.foodallergy.org/common-allergens/fish-allergy
There are more than 20,000 species of fish.
Although this is not a complete list, allergic reactions have been commonly reported to:
Anchovies
Bass
Catfish
Cod
Flounder
Grouper
Haddock
Hake
Halibut
Herring
Mahi mahi
Perch
Pike
Pollock
Salmon
Scrod
Sole
Snapper
Swordfish
Tilapia
Trout
Tuna
Also avoid these fish products:
Fish gelatin, made from the skin and bones of fish
Fish oil
Fish sticks (some people make the mistake of thinking these don’t contain real fish)
SOME UNEXPECTED SOURCES OF FISH
Barbecue sauce
Bouillabaisse
Caesar salad and Caesar dressing
Caponata, a Sicilian eggplant relish
Imitation or artificial fish or shellfish (e.g., surimi, also known as “sea legs” or “sea sticks”)
Worcestershire sauce
Certain cuisines (especially African, Chinese, Indonesian, Thai and Vietnamese)—even if you order a fish-free dish, there is high risk of cross-contact
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Shellfish
https://www.foodallergy.org/common-allergens/shellfish-allergy
Avoid foods that contain shellfish or any of these ingredients:
Barnacle
Crab
Crawfish (crawdad, crayfish, ecrevisse)
Krill
Lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley)
Prawns
Shrimp (crevette, scampi)
Your doctor may advise you to avoid mollusks* or these ingredients:
Abalone
Clams (cherrystone, geoduck, littleneck, pismo, quahog)
Cockle
Cuttlefish
Limpet (lapas, opihi)
Mussels
Octopus
Oysters
Periwinkle
Sea cucumber
Sea urchin
Scallops
Snails (escargot)
Squid (calamari)
Whelk (Turban shell)
*Note: The federal government does not require mollusks to be fully disclosed on product labels.
Shellfish are sometimes found in the following:
Bouillabaisse
Cuttlefish ink
Glucosamine
Fish stock
Seafood flavoring (e.g., crab or clam extract)
Surimi
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SESAME
(ADDED to the BIG 8, April 2021 - Now we have the “BIG 9”)
https://www.foodallergy.org/common-allergens/sesame-allergy
Avoid foods that contain sesame or any of these ingredients:
Benne, benne seed, benniseed
Gingelly, gingelly oil
Gomasio (sesame salt)
Halvah
Sesame flour
Sesame oil*
Sesame paste
Sesame salt
Sesame seed
Sesamol
Sesamum indicum
Sesemolina
Sim sim
Tahini, Tahina, Tehina
Til
*Studies show that most people with specific food protein allergies can safely eat highly refined oils made from those foods (examples include highly refined peanut and soybean oil). However, because it is not refined, people who are allergic to sesame should avoid sesame oil.
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OTHER FOOD ALLERGIES
A person can be allergic to virtually any food. While only eight (milk, egg, peanut, tree nuts, soy, wheat, fish and shellfish) account for about 90 percent of all reactions, allergic reactions have been reported to many other foods.
While far from complete, this list gives an overview of some less common food allergies.
https://www.foodallergy.org/common-allergens/other-food-allergens
Corn, Meat, Gelatin, Seed, Spice, Fruits, Vegetables
and a few 'NON_FOOD" Allergies
Medications, Latex, & Insect Stings