TY - BOOK ID - 32841661 TI - Food Allergens : Best Practices for Assessing, Managing and Communicating the Risks AU - Fu, Tong-Jen. AU - Jackson, Lauren S. AU - Krishnamurthy, Kathiravan. AU - Bedale, Wendy. PY - 2018 SN - 3319665863 3319665855 PB - Cham : Springer International Publishing : Imprint: Springer, DB - UniCat KW - Life sciences. KW - Food KW - Public health. KW - Microbiology. KW - Life Sciences. KW - Food Microbiology. KW - Food Science. KW - Public Health. KW - Biotechnology. KW - Microbial biology KW - Community health KW - Health services KW - Hygiene, Public KW - Hygiene, Social KW - Public health services KW - Public hygiene KW - Sanitary affairs KW - Social hygiene KW - Food biotechnology KW - Biosciences KW - Sciences, Life KW - Food allergy. KW - Allergy KW - Food science. KW - Microbiology. KW - Science KW - Foods KW - Dinners and dining KW - Home economics KW - Table KW - Cooking KW - Diet KW - Dietaries KW - Gastronomy KW - Nutrition KW - Food—Biotechnology. KW - Health KW - Human services KW - Biosecurity KW - Health literacy KW - Medicine, Preventive KW - National health services KW - Sanitation KW - Biology KW - Microorganisms KW - Food technology KW - Chemical engineering KW - Sanitary microbiology KW - Bacteriology UR - https://www.unicat.be/uniCat?func=search&query=sysid:32841661 AB - This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain. ER -