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The article focuses on the need for food-allergy training among foodservice professionals across the U.S. and also provides suggestions for avoiding risks of allergic reactions. Topics discussed include need for avoiding cross contact of ingredient by properly cleaning and sanitizing cooking equipment after preparing food; need for communication among cooks during the entire cooking and plating process; and having information on complex allergies beyond dairy-free or gluten-free diets.

The article focuses on the disclosure of ingredients by restaurants due to food-allergy-conscious guests and mentioned that Red Robin restaurant is one of the top restaurant chains that is allergy friendly based on the listing by Allergy Eats website.

The article reports that scientists from North Carolina State University's Plants for Human Health Institute has developed a food ingredient made from peanut flour and cranberry extracts which aims to lessen the life-threatening allergic reactions caused by peanuts. It states that the product could possibly help people with allergies develop tolerance for peanuts. It mentions that the flour could mask or change the allergy-inducing proteins.

The article discusses the new rules on the provision of food information to the consumer (FIC) to be effective across the European Union from December 13, 2014. It mentions that allergens should be mentioned boldly on the labels of the finished foods and ingredients to make customers aware of it. It highlights that voluntary information regarding the possibility of allergen presence should also be declared.

The article reports that researches at the Agricultural Research Service's Food Processing and Sensory Quality Research Unit in New Orleans, Louisiana, are researching on allergen immune system interactions in peanut allergies. It mentions chemist Soheila Maleki who is working on Structural Database of Allergenic Proteins to predict the action of human against peanuts. It states that the study is funded by the U.S. Environmental Protection Agency and the National Institutes of Health.

Discusses the precautionary measures against food allergy. Use of serving spoons for each dish; Washing of serving utensils; Checking the label of packaged food.

A letter to the editor is presented in response to the article "Eating Without Fear," published in the issue of October 2012.

The article focuses on the food allergy guidelines developed by the National Institute of Allergy and Infectious Diseases (NIAID) which intend to elucidate food sensitivity risks and atopic dermatitis' (AD) food allergy involvement. It says that the guidelines emphasize AD as a food allergy risk and not as a result of the reaction It tells that food avoidance, which is common in managing AD, is deemed poor. It recommends hydrolized infant formulas in preventing food allergy among infants.

The article offers the author's views on the consequences of the allergen legislation which was imposed by the European Union in 2014. She argues that staff training is essential to ensure that they know how to effectively communicate allergen information to consumers. She suggests to have easily accessible allergens list on the menu or online.

The article presents efforts of companies and organizations to determine and manage allergens in foods worldwide. It mentions that some of these firms put these risky allergens in their hazard analysis critical control point (HACCP) plans, while retailers rank them with peanuts, sesame, shellfish, and tree nuts. Moreover, it states that manufacturers in Australia used the voluntary incidental trace allergen labeling to warn consumers on the nature of allergens found in products.

Focuses on food service issues discussed during the 2005 MenuDirections Conference held in Philadelphia, Pennsylvania. Importance of awareness to food allergy prevention according to Ann Munoz-Furlong, founder and CEO of Food Allergy and Anaphylaxis Network; Strategies adopted by restaurants to boost productivity; Advantages of blast-chilling and blast-freezing to food facilities according to Ron Ehrhardt, director of dining services at Prudential Financial.

The article discusses how Kansas State University (KSU) reduce the cases of food allergies of its students. It states that the school directors work with the campus and school dietitians to design individualized menus for students with allergies and allergen-free menus. It mentions that they do not offer menu items that have peanuts or shellfish. INSET: THE BIG 8.

The article reports the efforts by colleges and universities in the U.S. to reduce the cases of food allergies in their campuses as of early August 2015. Also cited are the data from the group Food Allergy & Research Education (FARE) showing that one in 13 children under 18 has some form of food allergy, the foodservice program of Parkhust Dining at Loyola University in Baltimore, Maryland, and the program of Michigan Dining at the University of Michigan in Ann Arbor.

The article offers suggestions for food service professionals related to food allergy with reference to tips from different restaurants. Topics discussed include training all employees, preparing allergy-friendly meals in a separate area, serving allergy-modified food in special plates so that the items are visible, allowing guests to customize their meals according to their need and using fresh ingredients for avoiding cross-contamination of food.

The article focuses on the efforts made by three universities in the U.S. to provide students with better food service and prevent them from acquiring food allergies. It states that the University of New Hampshire (UNH) in Durham, New Hampshire, the University of Albany in Albany, New York, and the University of Idaho in Moscow, Idaho have established an allergen-free station that could prevent food cross-contamination.

The article focuses on the provisions of the Food Allergen Labeling and Consumer Protection Act. Topics discussed include the amendment of the Federal Food, Drug, and Cosmetic Act and the identification of food allergens in the ingredient list. The provision of a cautionary warning about the production facility, misbranding and product recall are then mentioned.

The article offers information on allergens. Topics include the definition of allergens, types source proteins from where allergens can be from, and the help it can give to meat processors. Also dicussed are the things to remember in food processing when allergens are to be used and the proper labelling of food and preventing cross-contamination.

The article reports on a gluten-free dining program and a new kosher menu introduced by the Clark University in Worcester, Massachusetts in 2009, which aimed at reducing the number of food allergies in the campus. It mentions the two key factors that contributed to the success of the program such as education program for dining staff and student communication. The article also mentioned the labeling to food initiated at the University to improve food safety.

The article offers information on Phil Atkinson, President of the Association for Correctional Food Service Affiliates (ACFSA). It states that Phil focuses on culinary schools and the ACFSA Correctional Package Equipment Specification document to raise awareness and interests of students in the correctional food service field. It mentions about an inspiration model for Phil in correctional food service. It reports that Phil has devised a diet management system to prevent food allergies.

The article focuses on a recall strategy of conducting a health hazard evaluation as guided by the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004, which aims in protecting consumers from the food allergens. It discusses the definition of food adulteration and its serious effects. It also discusses the importance of quantitative risk assessments that provides information on the chance of illness or death after being exposed to an allergen.

The author discusses the action of the U.S. Food Safety & Inspection Service (FSIS) against meat allergy. He states that the Food Allergen Labeling and Consumer Protection Act passed by the Congress in 2004 raised awareness within the meat industry as a whole concerning the occurrence of eight major allergens although it governs only food products regulated by the Food & Drug Administration. He reckons that FIS will consider issues related to allergens as ingredients into meat products.

El autor reflexiona sobre la proliferación de alergias alimentarias en el mundo contemporáneo, con énfasis en la responsabilidad de la industria de alimentos en su prevención.

The article focuses on a program at the Lulu's at Homeport Marina restaurant in Gulf Shores, Alabama, where it provides food-sensitive customers with allergy menus and a system of management responsibility for all of its food orders. It states that the program is intended to prevent risk and to make food-sensitive customers feel welcome. Moreover, Lulu's general manager Johnny Fisher says that the program gives them a lot of security and the allergy-menu orders have tripled since its release.

The article reports on the foodservice online course that teaches staff how to manage customers with special dietary needs in New Zealand. The course includes allergen management in food preparation, tips from experienced waiting staff, and pieces of advice on the selection of safe meals. Food service staff who will complete the course will receive a certificate which will be displayed in their workplace so customers could acknowledge that the business takes special dietary needs seriously.

The article reports that mothers may prevent their future children from developing food allergies, according to a study presented at the meeting of the American Academy of Allergy, Asthma and Immunology held in New Orleans, Louisiana, from February 26 to March 2, 2010.

The article focuses on the ways on how restaurateurs prepare food for guests with food allergies. It was stated that allergic reactions can be avoided through awareness and good kitchen practices. The personal mission of chef-owner Ming Tsai of the Blue Ginger restaurant is to safely serve allergic guests. His staff uses a recipe book which cross-indexes ingredients with most common food allergens. It also presents food allergy precautions in the kitchen and dining room.

Reports on the Food Allergy Training Program for Restaurants and Foodservices created by the Food Allergy & Anaphylaxis Network in cooperation with the National Restaurant Association. Fastfood chains that provide allergen information on their Web sites; List of the most common food allergens; Purpose of the training program.

Reports on the guidelines developed by the American School Food Services Association for preventing food allergy from school meals. Reason for developing the guidelines; How to take responsibility for preventing allergic reactions to school meals; Advice for students with allergies.

Focuses on the plan of the United States (U.S.) Food and Drug Administration (FDA) to inspect several baked food facilities in 2001 and 2002. Decision of the FDA to expand its inspection program to monitor the rate of potential allergen ingredient contamination in the U.S.; Types of allergens that are commonly found in baked products; Plan of the Biscuit and Cracker Manufacturers' Association to unveil its Food Allergen Labeling Guidelines for food manufacturers.

Reports that the Food Allergy Network has honored General Mills company for leadership in allergen awareness. Eight most common allergens; Challenge in managing the food allergen risk; Number of people who died annually due to food-allergic reactions.