This webinar includes an overview of the history of past incidents involving allergens in spices and a deep dive into conducting quantitative risk assessments for allergens in spices. The webinar addresses safety risks due to the presence of allergens in spices for food-allergic consumers, as well as business and regulatory implications. Additionally, the webinar covers when products need to be reported or recalled, how to work with government agencies if an allergen is detected, an update on FDA thresholds, as well as other FDA and USDA policy and regulatory updates related to allergens. Martin J. Hahn, Partner, Hogan Lovells US LLP, and Dr. Steve L. Taylor, Emeritus Professor and Founding Director, Food Allergy Research and Resource Program (FAARP), provided this presentation.

This presentation was provided at the 2016 Annual Meeting & Exhibits. The content covers managing adventitious presence of priority allergens in grain-derived ingredients and processed foods, including process controls, voluntary thresholds, and precautionary labeling.