About this course
This course covers the U.S. legal framework for declaring food allergens on labels and the practical steps a facility takes to stay compliant as ingredients and formulations change. It's aimed at the labeling and formulation side of allergen control, complementing hands-on testing courses with the "why" behind the rules.
The Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 established the original eight major food allergens — milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans — which together account for the large majority of food-allergic reactions in the United States. The FASTER Act, signed in 2021, added sesame as the ninth major allergen, with labeling required for foods packaged on or after January 1, 2023. FALCPA requires that these allergens be declared in plain language, either within the ingredient list or in a separate "Contains" statement.
This course is built for labeling specialists, regulatory affairs staff, and QA personnel who review labels, manage formulation changes, or approve artwork before it goes to print.
After completing this course, learners will be able to identify the nine major allergens and their legally required declaration format, recognize hidden or less obvious sources of these allergens in ingredients and processing aids, understand how a formulation change should trigger a label review, and know how to evaluate "may contain" or precautionary allergen statements appropriately.
Topics covered
- FALCPA's original eight major allergens and required declaration format
- The FASTER Act and sesame labeling requirements
- Hidden allergen sources in ingredients and processing aids
- Triggering label review when formulation or suppliers change
- Appropriate use of precautionary ("may contain") statements
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