What Operators need to know about Food Allergens
We at Broaster Company® employ good manufacturing practices (GMP’s) to greatly reduce cross contamination.
As a Broaster Trademark Operator, your first concern is that of your customers. From the moment they enter your establishment, their well being is foremost on you your mind. However, you may not be aware of the significance of food allergens and the possible effects they can have on your customers.
A recent Food and Drug Administration (FDA) report finds that approximately 2 percent of adults and about 5 percent of children in the United States suffer from food allergies. The FDA requires the food manufacturers list the eight most common ingredients the trigger food allergies. The top allergens are: peanuts, tree nuts (such as almonds, pecans, walnuts) milk, eggs, soybeans, wheat, fish (such as bass, cod, flounder) and shellfish (such as crab, lobster and shrimp).
Manufacturers are not required to include warnings about food allergens accidentally introduced during manufacturing or packaging (cross contamination).
His occureance can be problematic for those sensitive to food allergens. We at Broaster Company employ good manufacturing practices (GMP’s) to greatly reduce allergen cross contamination. Manufacturers also have different ways of saying that a food allergen may be present. For example, labels may state that they are “manufactured in a facility that also processes wheat” or “may contain eggs.” The FDA is also working to make the formats of food labels more consistent.
Most people dine out to relax and avoid having to cook for themselves. When Broaster® Trademark Operators are knowledgeable about the potential issues connected with food allergens, it helps children and adults avoid stress and worry when dining out. Instructing employees is also an important part of minimizing the food allergen concerns. To obtain a list of Broaster allergen free products, contact your Authorized Broaster Distributor.
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