Food Allergens

1. Best Practices for Assessing, Managing, and Communicating Food Allergen Risks: An Introduction
Tong-Jen Fu, Lauren S. Jackson, Kathiravan Krishnamurthy

2. A Review of the Distribution and Costs of Food Allergy
Ruchi S. Gupta, Alexander M. Mitts, Madeline M. Walkner, Alana Otto

3. Current U.S. State Legislation Related to Food Allergen Management
Wendy Bedale

4. Current Trends in Food Allergy Advocacy: Prevention, Preparedness, and Epinephrine Availability
Jennifer Jobrack

5. Food Allergen Recalls: The Past as Prologue
Steven M. Gendel

6. Allergen Management: Ensuring What Is in the Product Is on the Package
Susan Estes

7. Allergen Management in Food Processing Operations: Keeping What Is Not on the Package Out of the Product
Timothy Adams

8. Allergen Cleaning: Best Practices
Lauren S. Jackson

9. Survey: Food Allergen Awareness in the Restaurant and Foodservice Industry
David Crownover

10. Allergen Management in Food Service
Miriam Eisenberg, Nicole Delaney

11. Managing Food Allergens in Retail Quick-Service Restaurants
Hal King, Wendy Bedale

12. Food Allergen Online Training: An Example of Extension’s Educational Role
Suzanne Driessen, Katherine Brandt

13. Allergen Control at Home
Binaifer Bedford

14. Allergen Control for College and University Dining Service
Kathryn Whiteside, Lindsay Haas, Marissa Mafteiu

Avainsanat: Life Sciences, Food Microbiology, Food Science, Public Health