An international first: Stakeholder Consensus Statement for Food Allergen Management in Packaged Foods and Food Service for Australia and New Zealand
Date
2022
Authors
Roche, I.
Vale, S.L.
Hornung, C.J.
Zurzolo, G.A.
Netting, M.J.
Dharmage, S.C.
Gray, C.
Lee, N.A.
Lacis-Lee, J.
Jorgensen, P.F.
Editors
Advisors
Journal Title
Journal ISSN
Volume Title
Type:
Journal article
Citation
Journal of Allergy and Clinical Immunology: In Practice, 2022; 10(8):2056-2065
Statement of Responsibility
Ingrid Roche, Grad Dip, Dietetics, Sandra L. Vale, BScb, Catherine J. Hornung, PhD, Giovanni A. Zurzolo, PhDe, Merryn J. Netting, PhD Shyamali C. Dharmage, PhD, Caroline Gray, MScl, Nanju A. Lee, PhD, Jasmine Lacis-Lee, BAppScl, Penelope F. Jorgensen, Dip Mann, Jill Smith, BScb, Wendy Freeman, MBBS, Kirsten P. Perrett, PhD, Sally Voukelatos, Grad Dip, Dietetics, Vicki L. McWilliam, PhD, Kirsten Grinter, MScl, Jennifer J. Koplin, PhD, Maria Said, Certificate of Nursing, RN, and Dianne E. Campbell, PhD
Conference Name
Abstract
Food-allergic consumers encounter inadequate, confusing, and ambiguous allergen information for packaged and unpackaged foods. Key Australian and New Zealand allergy organizations convened multiple forums to facilitate discussions among consumers, food manufacturers, food retailers, regulatory bodies, researchers, and health professionals to develop a unified approach to improving food allergen management. The following stakeholder consensus statement provides a foundation for advocacy for improved food allergen management and safety. It is the responsibility of consumers to: 1. declare their food allergies and read food labels (including ingredient lists and allergen declaration statements), and 2. ultimately make their own judgment about the foods they choose to consume. We consider that to enable consumers to make informed decisions about their safety, it is the responsibility of packaged food manufacturers to: 1. follow robust allergen management practices including quantitative risk assessment, and 2. use clear, consistent labeling to inform consumers about that food’s allergen content, including the possible presence of unintended allergens. It is the responsibility of food service establishments and providers to: 1. follow robust allergen management practices, and 2. ensure that staff understand and can inform consumers about the allergen content of the food they provide, including the possible presence of unintended allergens.
School/Discipline
Dissertation Note
Provenance
Description
Available online April 2, 2022.
Access Status
Rights
© 2022 American Academy of Allergy, Asthma & Immunology