Food Allergens: Best Practices for Assessing, Managing and Communicating the Risks (Paperback, Softcover Repri)

Preface Tong-Jen Fu (FDA), Lauren Jackson (FDA), Kathir (IIT) OVERVIEW OF FOOD ALLERGY, FOOD ALLERGEN, AND REGULATORY PERSPECTIVES 1. Food allergens - Issues and Solutions Stephen Taylor, PhD, Co-Director, FARRP, University of Nebraska or TBD 2. Impact of Food Allergy on Public Health Ruchi 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 Perspectives Jennifer 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 Advocacy Food Allergy Research & Education BEST PRACTICES FOR RISK ASSESSMENT, MANAGEMENT AND COMMUNICATION FOR THE PACKAGED FOOD INDUSTRY 7. Trends in Food Allergen Recalls Steve 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 & lt; 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 Industry David 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 & Orche stration Carlyn 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 Role Katherine 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 Home Jennifer 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 Agriculture Debbie Maunus, FARE Advocacy Leadership Council INDEXES Author Index Subject Index