In those instances where GMPs and other allergen control strategies are being followed but are not reliable in sufficiently minimizing the risk of allergen cross-contact, then ingredient declaration or supplementary information, such as allergen labeling or inclusion of additional food allergen information, would be appropriate. NFPA Members will take an active role in educating employees, business partners, food service customers, and consumers about food allergens. NFPA and its Member companies continue to develop processing, analytical, and operational strategies to further reduce the risk to allergic consumers of ingesting food allergens. It can be a serious condition and should be diagnosed by a board-certified allergist. Many people with any type of food sensitivity have food intolerances.
Fewer people have true food allergy involving the immune system.
Among children, allergy to milk, eggs and peanuts are most common. Symptoms of food allergy differ greatly among individuals. They can also differ in the same person during different exposures. Allergic reactions to food can vary in severity, time of onset, and may be affected by when the food was eaten. Common symptoms of food allergy include skin irritation such as rashes, hives, and eczema, and gastrointestinal symptoms such as nausea, diarrhea, and vomiting.