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Food allergens: practical risk analysis, testing and action levels 2013


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Assess the risk of allergen contamination to your products and communicate this effectively and meaningfully to your consumers!

This guideline gives an overview of allergen management with reference to food safety management systems, including a systematic approach to aid identification of risk factors. General information is also provided on allergen testing. It then discusses the risks in relation to threshold levels – the smallest amount of an allergen likely to have a significant effect on the majority of allergic consumers – and the need or otherwise to include ‘may contain’ labelling on the food package.

Soft cover: 79 pages

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