In the U.S., from 4 to 6 percent of children and from 1 to 2 percent of adults have food allergies. Recent food science research has illuminated the complexities of the wide variety of ingredients - food allergens - that cause those allergies. The State of Wisconsin's Division of Food Safety is committed to more public education about food allergies, and has included food allergens in its inspection routines.
Two bulletins about Wisconsin's food allergen policy have been issued in 2001 to state food processing associations from the Division of Food Safety.
Training materials for food allergen inspections were introduced in autumn 2001 for state inspectors and food processors.
You will need a PDF reader to view some of these documents.
Food Allergy Basics - 2 page PDF
An introductory fact sheet for consumers from the Division of Food Safety.
Understanding Food Allergy - 8 page PDF
The International Food Information Council presents a glossary and a discussion of managing food allergies.
Food Allergies: When Food Becomes the Enemy
Personal stories and the Food and Drug Administration's role in food allergen control in the U.S.
Frequently Asked Questions about Food Allergies
The Food Allergy & Anaphylaxis Network presents a Q & A format that includes allergy test information.
Food Allergies: Rare But Risky
A Food and Drug Administration article about food tolerance, additives and biotechnology, plus a discussion of coping with allergies.
Food Allergy and Anaphylaxis Network
Product recalls, recipes and networking resources.
American Academy of Allergy, Asthma & Immunology
A driving force in the study and treatment of allergic diseases through education, research and cooperation. Information on other allergy types and
Games and educational materials for children and teenagers about food allergies from the Food Allergy & Anaphylaxis Network.
Center for Food Safety & Applied Nutrition
Food allergy information for food and government announcements.