"Risk Management for Food Allergy" is developed by a team of
scientists and industry professionals who understand the importance
of allergen risk assessment and presents practical, real-world
guidance for food manufacturers.
With more than 12 million Americans suffering from food
allergies and little indication of what is causing that number to
continue to grow, food producers, packagers and distributors need
to appropriately process, label and deliver their products to
ensure the safety of customers with allergic conditions. By
identifying risk factors during processing as well as determining
appropriate "safe" thresholds of ingredients, the food industry
must take increasingly proactive steps to avoid direct or
cross-contamination as well as ensuring that their products are
appropriately labeled and identified for those at risk.
This book covers a range of critical topics in this area,
including the epidemiology of food allergy, assessing allergen
thresholds and risk, specifics of gluten management and celiac
disease, and much more. The practical advice on factory risk
management, catering industry practices, allergen detection and
measurement and regulatory controls is key for food industry
professionals as well as regulators in government and other public
bodies.
*Science-based insights into the potential risks of food
allergens *Focused section on determining thresholds *Practical
guidance on food allergen risk management, including case
studies
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