Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks

PrefaceTong-Jen Fu (FDA), Lauren Jackson (FDA), Kathir (IIT)
OVERVIEW OF FOOD ALLERGY, FOOD ALLERGEN, AND REGULATORY PERSPECTIVES
1. Food allergens - Issues and SolutionsStephen Taylor, PhD, Co-Director, FARRP, University of Nebraska or TBD
2. Impact of Food Allergy on Public HealthRuchi Gupta, MD/MPH, Associate Professor, Institute for Public Health and Medicine, Northwestern University
3. Food Allergy: Are We Close to Finding A Cure? Brian Vickery, MD, Assistant Professor, Department of Pediatrics, University of North Carolina School of Medicine
4. Managing Food Allergen Risks: Regulatory and Enforcement PerspectivesJennifer Thomas, Office of Compliance, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration
5. Managing Allergen Risks - A State Government's Perspective Byron Beerbower, Department of Agriculture and Rural Development, State of Michigan
6. Managing Allergen Risks in Communities: Legislative Initiatives Jennifer Jobrack, National Director of AdvocacyFood Allergy Research & Education

BEST PRACTICES FOR RISK ASSESSMENT, MANAGEMENT AND COMMUNICATION FOR THE PACKAGED FOOD INDUSTRY7. Trends in Food Allergen RecallsSteve Gendel, Ph.D., Vice President - Division of Food Allergens, IEH Laboratories and
8. Allergen Management: Ensuring What is in the Product is on the Package Susan Estes, Sr. Manager, Global Food Safety, PepsiCo, Inc. 9. Allergen Management: Keeping What is Not on the Package out of the Product Tim Adams, Principal Scientist, Food Safety, Kellogg Company<10. Allergen Cleaning Best Practices Lauren Jackson, Ph.D., Chief/Food Engineering Branch, Division of Food Processing Science and Technology, U.S. Food and Drug Administration
11. Food Allergens: Emerging Issues (Thresholds and Quantitative Risk Assessment)Joseph Baumert, PhD, Co-Director, FARRP, University of Nebraska

BEST PRACTICES FOR RISK ASSESSMENT, MANAGEMENT AND COMMUNICATION FOR THE FOODSERVICE INDUSTRY
12. Survey: Food allergen Controls in the Foodservice IndustryDavid Crownover, Product Manager, ServSafe, National Restaurant Association
13. Managing Food Allergens in Retail and Food Service Environments Hal King, PhD, CEO, Public Health Innovations LLC.
14. The 4 Key Elements to Feeding Diners with Allergies: Culture, Education, Caring & OrchestrationCarlyn Berghoff, Berghoff Catering & Restaurant Group
15. Food Allergen Control Best Practices: Implementation and Compliance Adam Inman, Assistant Program Manager, Division of Food Safety and Lodging, Kansas Department of Agriculture
16. Food Allergen Online Training: An Example of Extension's Educational RoleKatherine Brandt and Suzanne Driessen, University of Minnesota Extension

BEST PRACTICES FOR RISK ASSESSMENT, MANAGEMENT AND COMMUNICATION AT HOME AND OTHER COMMUNITY SETTINGS
17. Food Allergen Risks at the Community Level: an Overview Michael Pistiner, MD, AllergyHome.org
18. Allergen Control at HomeJennifer Jobrack, FARE
19. Allergen Control at a University Dining Service Kathryn Whiteside, University of Michigan
20. Managing Allergen Risks in Schools Robin Safley, Florida Department of AgricultureDebbie Maunus, FARE Advocacy Leadership Council

INDEXESAuthor Index
Subject Index