Thank you for visiting Which of the following requires that food processors must prevent cross contamination of allergens into products where they are not ingredients A The Food Allergen. This page is designed to guide you through key points and clear explanations related to the topic at hand. We aim to make your learning experience smooth, insightful, and informative. Dive in and discover the answers you're looking for!
Answer :
Final answer:
The Food Allergen Labeling and Consumer Protection Act is the primary legislation addressing the prevention of allergen cross-contamination in food products, but Good Manufacturing Practices and the HACCP system are also involved in managing and preventing such contamination. Therefore, the correct option is a. The Food Allergen Labeling and Consumer Protection Act.
Explanation:
The legislation that requires food processors to prevent cross-contamination of allergens into products where they are not ingredients is the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004. While this act specifically addresses labeling requirements for allergens, the responsibility for preventing cross-contamination falls under Good Manufacturing Practices (GMPs) for Allergen Control as well as the Food Safety Modernization Act (FSMA). It should be noted that the Hazard Analysis and Critical Control Point (HACCP) system is a proactive approach to food safety that includes critical control points which could be used to control allergen cross-contamination as well.
The HACCP system involves seven steps including conducting a hazard analysis and establishing critical limits at critical control points to prevent, eliminate, or reduce food safety hazards to an acceptable level. Although HACCP is mandatory for some types of food, it is voluntary for others, yet it serves as a comprehensive management system designed to ensure food safety by addressing biological pathogens, chemical allergens, and physical hazards such as metal fragments.
Food manufacturers are also instructed to conduct a Hazard Analysis using tools such as the Preventative Controls for Human Food manual, focusing on mitigating risks related to pathogens, allergens, and metal fragments, considering not only the HACCP but also the Preventative Controls analysis framework that includes using supplier programs to help prevent contamination.
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