Allergen

How it is used

Allergen management is a major part of food safety. EU and Turkish rules list 14 major allergens, including gluten, milk, eggs, peanuts, tree nuts, sesame and soy, which must be emphasized in the ingredient list. Factories control them with separate storage, production order, cleaning checks and 'may contain' warnings.

Example sentences

1. We run the hazelnut products last and do a full clean before the next allergen-free run.

2. The recall happened because milk, a major allergen, was missing from the label.

Common collocations

• allergen management
• major allergen
• allergen cross-contact
• allergen labeling
• allergen-free

Related terms

• labelThe printed information on a food package, such as the product name, ingredients, allergens, net quantity, date mark, storage instructions and producer details.
• ingredient listThe part of a food label that names all the ingredients, including additives, in descending order of weight at the time they were used.
• cross-contaminationThe transfer of harmful microorganisms, allergens or other contaminants from one food, surface, tool or person to another food.
• recallThe removal of an unsafe or illegal product from the market, including from consumers, after it has already been sold or distributed.
• sanitationThe cleaning and sanitizing of equipment, surfaces and the whole plant so that dirt, food residues and microorganisms are removed or reduced to safe levels.

This word in other fields

The same English word can have a different meaning in another field:

• allergen · Nutrition & Dietetics
• allergen · Tourism & Hospitality
• allergen · Culinary Arts & Cooking

More terms: Food Safety and HACCP

• food safety
• HACCP
• contamination
• critical control point
• hygiene
• hazard analysis
• critical limit
• corrective action
• monitor
• foreign body
• pest control
• prerequisite program