Food allergens

Why addressing food allergies is important

Background

Millions of people in the United States experience allergic reactions to food each year. While most food allergies result in mild symptoms, some can trigger severe and potentially life-threatening situations.

Requirements

As of January 1, 2017, California Retail Food Code (CalCode) section 113947 requires the “person in charge” and all food employees to have adequate knowledge of food safety as it relates to their assigned duties. This CalCode section recently expanded, to include knowledge about “major food allergens."

All food service employees are responsible for ensuring that they know about food allergies.

Major Food Allergens

CalCode section 113820.5 defines “major food allergens” as:

Milk
Eggs
Fish, including, but not limited to, bass, flounder, and cod
Crustacean shellfish, including, but not limited to, crab, lobster, and shrimp
Tree nuts, including, but not limited to, almonds, pecans, and walnuts
Wheat
Peanuts
Soybeans
A food ingredient that contains protein derived from any of the above listed foods

“Major food allergen” does not include either of the following:

A highly refined oil derived from the foods specified above and any ingredient derived from that highly refined oil e.g. peanut oil
An ingredient that is exempt under the petition or notification process specified in the federal Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282)

Food Allergy Symptoms

Symptoms may occur within a few minutes or up to two hours after a person has consumed the food. Symptoms may include:

Hives
Flushed skin or rash
Tingling or itchy sensation in the mouth
Face, tongue, or lip swelling
Vomiting and/or diarrhea
Abdominal cramps
Coughing or wheezing
Dizziness and/or lightheadedness
Swelling of the throat and vocal cords
Difficulty breathing
Loss of consciousness
Death

Resources

If you have any questions on food allergen training requirements, please contact your Health Inspector or call our office.