[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495973-105":59,"doc-detail-495973-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","nutrition-foodservice-express-food-protection-connection-food-allergens-a-safety-hazard","NUTRITION & FOODSERVICE Express - FOOD PROTECTION CONNECTION - Food Allergens - A Safety Hazard","","Food allergies are rising and can become a serious safety hazard, particularly for vulnerable patients with weakened immune systems. Even trace allergen exposure may lead to severe reactions, including life-threatening anaphylaxis, so prevention must extend beyond basic food safety into operational systems covering admission, menu planning, service, and staff training. The guidance distinguishes food allergy from food intolerance, reviews the CDC’s “Big 9” allergens and labeling requirements, and explains allergen hazards and cross-contact risks across foodservice operations.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/nutrition-foodservice-express-food-protection-connection-food-allergens-a-safety-hazard/495973/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/nutrition-foodservice-express-food-protection-connection-food-allergens-a-safety-hazard/495973.png","ImageObject",300,407,{"name":92,"@type":93},"Jake","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-05","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",13,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"Why are food allergens considered a safety hazard in healthcare settings?","Question",{"text":113,"@type":114},"Because allergens can trigger severe immune reactions, including life-threatening anaphylaxis, especially in vulnerable individuals with weakened immune systems.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What is the difference between food allergy and food intolerance?",{"text":118,"@type":114},"A food allergy involves the immune system reacting to a food protein and releasing chemicals, while food intolerance does not involve the immune system and relates to difficulty digesting or processing certain foods.",{"name":120,"@type":111,"acceptedAnswer":121},"What are the \"Big 9\" food allergens and how are they required to be labeled?",{"text":122,"@type":114},"The Big 9 are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. The FASTER Act requires manufacturers to clearly list intentional use of the Big 9 on labels, such as in parentheses after ingredients, bold allergen text, or a \"contains\" statement after the full ingredient list.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},495973,1791160732,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":29,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},962084928904,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","N U T R I T I O N & F O O D S E R V I C E  \n®  \nExpress  \nF O O D P R O T E C T I O N C O N N E C T I O N  \nFOOD ALLERGENS  \nAS A SAFETY HAZARD  \nBY JESSY SADLER, SNS  \nFOOD ALLERGIES are becoming more common and continue to rise every year. They are more than dietary preferences or sensitivities; in some cases, they pose a serious threat to safety, especially within healthcare settings.  \nFor vulnerable individuals with weakened immune systems, trace amounts of an allergen can trigger severe reactions, including life-threatening anaphylaxis. Because of this, preventing these outcomes requires more than basic food safety knowledge. Allergy awareness must be integrated into the overall operational system which also includes admission, menu planning, service, and staff training. Agencies and organizations such as The Joint Commission, the Centers for Medicare & Medicaid Services (CMS), and the U.S. Food and Drug Administration (FDA) continue to stress the importance of safe food handling and risk-reduction practices as essential components for patient safety.  \nTHIS CE ARTICLE IS SPONSORED BY:  \nFOOD ALLERGY VERSUS FOOD INTOLERANCE  \nNot all discomfort that comes after eating particular foods is due to an allergy. According to the American College of Allergy Asthma and Immunology (ACAAI), a food allergy occurs when the immune system mistakenly identifies a food protein as a harmful threat. This response causes the body to release chemicals that can trigger symptoms ranging from mild reactions, like itching or hives, to more severe complications.  \nOn the other hand, a food intolerance does not involve the immune system. Instead, it results from the body having difficulty digesting or processing certain foods which then causes gastrointestinal discomfort or other nonimmune reactions. Common intolerances include lactose, caffeine, and gluten. Lactose intolerance is associated with dairy products, caffeine reactions can occur with foods or beverages containing stimulants, and gluten intolerance may be triggered by wheat, barley, and rye.  \nFor foodservice professionals, understanding the differences between the two is important as allergic reactions require stricter prevention measures, with the ability to respond immediately and appropriately.  \nN U T R I T I O N & F O O D S E R V I C E EDGE EXPRESS | APRIL 2026 1  \nTHE “ BIG 9 ” FOOD ALLERGENS  \nThe Centers for Disease Control and Prevention (CDC) estimates roughly 31 million Americans, including more than 5 million children, are affected by food allergies. In the United States, nine major allergens are responsible for most allergic reactions: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Congress signed the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act into law in April 2021, declaring sesame as the ninth major food allergen effective January 1, 2023. This law requires all manufacturers to clearly list any intentional use of the Big 9 on food labels by listing allergens in parentheses after an ingredient, writing the allergen in bold text or having a “contains” statement, which comes after the entire list.  \nAllergen risks vary not only by age, but also by country and geographic location. The list of major allergens in the U. S. differs from the lists in other  \nHERE’S A ‘BACK TO BASICS’ GUIDE  \nto help you retrain staff on safe food handling and preparation fundamentals.  \nparts of the world. For example, the European Union identifies 14 major allergens on their list, including additional foods such as mustard, celery, and mollusks.  \nFOOD ALLERGY HAZARD ASA FOOD SAFETY ISSUE  \nIn food safety, hazards are categorized as either biological, chemical, or physical. In this context, food allergens are considered chemical hazards because they consist of naturallyoccurring proteins that are capable of triggering harmful immune responses. Unlike biological hazards, such as bacteria, allergens cannot be reduced or eliminated through","cbCaikF8iFg96Y3Y","https://ap.wps.com/l/cbCaikF8iFg96Y3Y","pdf",968107,"English","# Food Allergies as a Safety Hazard\n## Food Allergy vs Food Intolerance\n## The \"Big 9\" Food Allergens\n## Food Allergen Hazards and Cross-Contact\n## Preventing Cross-Contact","[{\"question\":\"Why are food allergens considered a safety hazard in healthcare settings?\",\"answer\":\"Because allergens can trigger severe immune reactions, including life-threatening anaphylaxis, especially in vulnerable individuals with weakened immune systems.\"},{\"question\":\"What is the difference between food allergy and food intolerance?\",\"answer\":\"A food allergy involves the immune system reacting to a food protein and releasing chemicals, while food intolerance does not involve the immune system and relates to difficulty digesting or processing certain foods.\"},{\"question\":\"What are the \\\"Big 9\\\" food allergens and how are they required to be labeled?\",\"answer\":\"The Big 9 are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. The FASTER Act requires manufacturers to clearly list intentional use of the Big 9 on labels, such as in parentheses after ingredients, bold allergen text, or a \\\"contains\\\" statement after the full ingredient list.\"}]","NUTRITION & FOODSERVICE Express - FOOD PROTECTION CONNECTION - Food Allergens - A Safety Hazard | PDF",1790925033,15]