S24 - Food Allergen Control at Retail and Food Service

1:30 Overview of the Challenges and Issues — KATHLEEN O’DONNELL, Wegmans Food Markets, Inc., Rochester, NY, USA

1:50 Allergen Control in the Retail Setting — GALE PRINCE, Kroger Company, Cincinnati, OH, USA

2:20 Allergen Control in the Food Service Setting — DONNA GARREN, National Restaurant Association, Washington, D.C., USA

2:50 Customer/Consumer Communication in the Retail Setting — CHRISTINE BRUHN, University of California-Davis, Davis, CA, USA

3:30 Question and Answer Period

Abstract
The Food Allergen Labeling and Consumer Protection Act (FALCPA) effective January 1, 2006 requires food allergens to be declared in plain English on food packages sold to consumers. Less clear for consumers concerned about food allergens is food allergen declaration and management in the retail and food service environments. It is estimated that 11 million Americans have food allergies resulting in 30,000 emergency room visits and up to 200 deaths each year. The only action certain to prevent an allergic reaction is for clear communication to the food allergen sensitive individual of the allergen composition of the food. This symposium will present the unique challenges along with best practices for allergen management and consumer communication in the retail and food service environments.