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8 Food Safety Rules You Need to Know

8 Food Safety Rules You Need to Know


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For food safety, it is important to be aware of the temperature danger zone

There are several food safety rules that you need to know in order to keep you and your family safe.

Many food safety regulations are geared towards restaurants and commercial kitchens, but what you do in your own home can have a deep impact on your health as well. There are several food safety rules that you need to know in order to keep you and your family safe.

Click here to see the 8 Food Safety Rules You Need to Know (Slideshow)

For food safety, it is important to be aware of the temperature danger zone. Food kept in the refrigerator should be at 40 degrees F or below. If food reaches a temperature above 40 degrees F and below 140 degrees F, it is in the danger zone, which is the ideal temperature for bacteria to grow rapidly.

Are you guilty of leaving meat out on the kitchen counter to marinate? Well, there’s a time limit for that, which goes for properly defrosting food as well. Chances are that after two hours, it has entered the temperature danger zone.

From keeping tools and cooking equipment clean to organizing your refrigerator in the proper order, the kitchen is a dangerous place, but we have you covered. Read on for more of these tips and learn how to keep you and your family foodborne illness free!

Wash Hands

Washing your hands before you prepare food is one of the most important rules. Wash your hands in warm soapy water for at least 20 seconds before handling food. Hands can carry many different kinds of bacteria that you can transfer to your food. Be sure to wash hands before you prepare food and in between tasks, such as working with raw meat and then working with fresh foods. Also, wash hands after touching your body, hair, and face.

Check Refrigerator Temperature

Cold slows the growth of bacteria. The best temperature for your refrigerator is below 40 degrees F. Be sure to get a refrigerator thermometer and make sure that your fridge is constantly at this safe temperature.

Click here to see more Food Safety Rules You Need to Know

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.

This post was originally published on July 31,2014


They're turning off their phones

With the sharp rise of DoorDash, UberEats, and Grubhub serving as online ordering-and-delivery middlemen, restaurants are finding it easier to quietly turn off their phones and move those delivery and takeout requests from customers to online only.

"We stopped taking phone call orders and forced everyone to order online so every order is now prepaid [and] they get a curbside waitress service," wrote the owner of Tacqueria Chavez, a restaurant based in Las Cruces, New Mexico, to Reddit.


Health Tips for Enneagram Type Eight

Want to get healthier? Let your enneagram number be your guide. Inside I teach enneagram type eight how to use their type for health. Getting outside of standard health benchmarks and learning how to live in health rather than for it!

This podcast is brought to you by Joovv.

Joovv specializes in red light therapy through using their state of the art devices – working on a cellular level, this has been shown to improve mitochondrial function and increase the production of ATP . Red light therapy is just another tool to help foster natural healing and rejuvenation. Click here to learn more about red light therapy and then head to Joovv to find a product that fits you. Make sure to include SIMPLEROOTS at the checkout for a special gift with your purchase.

Getting healthy as an enneagram 8

Eights, you are the firecrackers of the enneagram. Know as the protector – you are a champion for people, standing strong and firm in your beliefs. At your best, you are self-mastering using your power to improve the lives of others through your steady inner drive and can-do attitude.

You are known for your unstoppable energy, which, if not managed, can build up to become too much of a good thing.

With your strong self-confidence, disciplined, and persistent personality, health can come quickly to you – if channeled in the right direction and with the proper posture. For an eight – it’s less about what you should and shouldn’t do and more about what is right for you?

You set your own rules for health, and that is what we talk about inside this episode. We walk through how to manage your energy, use your passion, and strong self-awareness to create healthy routines that work for you.

We’ve also created a free download for teaching you how to make health who you are through your enneagram number. Download the guide, print it off, and see how much it resonates with your life.

GET MY FREE DOWNLOAD SENT TO YOUR INBOX

Enneagram type 8 guide

How to get healthy – type 8’s

Eight’s you are the protector – champion of people, a provider, protector, honorable, and supportive to others with your strength. At your best, you are self-mastering using your power to improve the lives of others. With a steady-inner drive and a ‘can-do’ attitude, you take the initiative and make things happen with great passion.

But your strength can be a double-edged sword as you often take your health and stamina for granted – overlooking the health and well being of yourself and others. In time, your strength to be independent can lead you to rebel against basic health foundations – standing against the ‘diet norm.’

The good news, you are keenly aware of this problem and any others you have with the use of your excellent personal insight and strong self-awareness. This makes the key to helping you feel in control of your diet and your health through maintaining choice freedom.

You have to come to health through the lens of your basic desire – to determine your own course in life.

To do this, you have to understand what your body needs, outside of the health norms you reject and use your strength, determination, and willpower to achieve what it is that will bring you health freedom. Becoming so confident that you can choose to stay soft toward yourself and the world around you. To use health as a sense of coming home.

Health strengths

Eight’s are a force to be reckoned with. You stand firm in your beliefs and follow through with confidence most people envy. For an eight, it’s all about balancing energy – you tend to be all in or all out. But instead of focusing on right and wrong – start to focus on your strengths. Use these to find the productivity and balance you need.

  • Self-Confident
  • Strong
  • Passionate
  • Resourceful
  • Decisive
  • Goal-Oriented
  • Disciplined
  • Willpower
  • Abundant Energy
  • Persistence
  • Independent
  • Assertive

Health struggles

As an eight, you have a resourceful “can-do” attitude as well as a steady inner drive. You take the initiative and make things happen. But with that, you like to call the shots on your own life. Standing against being controlled – while this is a strength, it can get in the way of healthy eating.

You don’t like being told what to do, which is against the status norm for what healthy eating plans are. Typically, nothing but a set of rules.

Instead of playing against the rules, what if you found freedom by being your own health boss? This is the center of health. It is knowing what your body needs, its preferences, and what it is trying to communicate to you. So instead of listening or rebelling against the healthy ways of the world, step into owning your body and working with it to make up a unique health plan that fits you.

Remember, there is no one perfect way to eat – the only ideal way is the way that is right for you. And you are in charge of that – only you can make the rules for that.

Here are five ways to achieve healthy rhythms

1. use your self-awareness

As an eight, you are highly aware of your body, but too often, you get caught up in the politics of the diet industry – refusing to let standards be placed upon you that you fail to recognize you are the only one in charge of your body. Instead of standing against the diet industry, use this information to create your own vision of what health looks like to you. Then make up a list of rules – not controlled by anyone but yourself. Let your body run the show.

2. be active daily

Eight’s are high energy people who have a lot of energy that needs to be spent. Too much energy results in unhealthy outcomes. That’s why an eight needs to push their body, whether through intense workouts, a thrilling hike – do something daily to get your heart pumping and release unnecessary tension from your body.

3. create ‘rest’

Rest isn’t something that comes easily to an eight, but it is crucial. While you might not think it, one of the healthiest things and eight can do is to create space in their life away from their work. It doesn’t mean you have to soak in a bath or sit and watch Netflix, but rest might mean taking a yoga class rather than CrossFit. It might look like a walk instead of another late night at the office. Set up boundaries for work and life – and find active ‘restful’ activities to help you unwind.

4. give to someone else

In health, you are very generous people – but this doesn’t come naturally. It takes noticing, and in the noticing, you’ll see the value you can give. Take time to invest in giving. Whether its volunteering time doing what you love or writing cards to those people, you love and appreciate. Give back and allow yourself to be filled in the process.

5. stretch | foam roll

Given you love a tough workout and believe in the ‘no-pain, no-gain’ philosophy – it’s important to note that while you like this, your body doesn’t always like this. Eight’s tend to be the people to push their bodies until their bodies break down. Get out of the habit of pushing until you no longer can – instead, start to implement healthy techniques that can help you continue your intense work schedule. Try foam rolling or even just 5-10 minutes of stretching a day. It matters, don’t overlook it.

Want more tips

Want more tips? Download this FREE health guide for enneagram type eight. It’s worth printing, reading, and completing it!

GET YOUR FREE GUIDE BELOW

GET MY FREE DOWNLOAD SENT TO YOUR INBOX

Enneagram type 8 guide

Do more planning

Eights, you are always on the move, doing, working, moving – you’re a go-getter. Even sometimes over-involving yourself, although this tends to light a new kind of fire inside of you. I’m not here to tell you this needs to end, but I do encourage you to find a space to organize what you have going on.

Decrease the mental overwhelm and the stress helping you to get more done in less time. This is the mission of an eight, isn’t it?

A great way to organize your life, stay true to yourself, and be creative is through the Nourished Planner. Not to mention, it’s a great way to develop routines and rhythms that fit who you are – for filling rather than fixing.

Inside the Nourished Planner, you will be graced with not just space to plan and fill your week – but space to dig deep and live true to who you are. Click here to get a Nourished Planner of your own.

Subscribe to the show

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If you have some feedback to share or an exciting shout out on your journey, leave a note in the comments below. I would love to know your reactions to the show and how you’re taking steps in owning your own story.

Finally, if you enjoyed the show, I’d love it if you’d take a minute to leave a rating and review. Through these reviews, we can work to make the show better and align more closely with the information you need to live your best life. It only takes a minute and makes a world of difference in the life of this show.

About Alexa

Alexa is a Nutritionist currently pursuing her Masters degree in Public Health. She specializes in helping her clients to see the whole picture of health and wellness and enjoys developing healthy grain free recipes and writing about various health topics. She lives in a cornfield in Iowa with her husband Payton and their three daughters, Ava, Addie and Auden.

Hi, I’m Alexa

As a nutritionist, I have a passion for helping you use real foods to create realistic changes into your life by incorporating good nutrition for the whole picture of health and wellness.


More Food for Thought

• Don’t Double Dip - If you do make small batches of baby food and store in the refrigerator, please remember you shouldn’t feed your baby from that container and then re-store it. That’s because saliva may contaminate the food and bacteria can grow. I know it means more dirty dishes, but you should always put the portion you serve in a different bowl.
• No Need for Sugar or Salt – Salt and sugar are never needed when making baby food, so it’s best to just leave them out of the mix. Literally!
• Frozen Food is Fine – Contrary to myth, freezing foods (fruits and vegetables in particular) does NOT deplete 100% of that food’s vitamins and minerals.
• Afraid of Freezer Burn – During your first few attempts at freezing baby food, you may think it has freezer burn because you’ll see ice crystals from on it. That’s actually just excess liquid. Freezer burn is when you see leathery looking grayish brown spots. Ice crystals are A-Okay!


Identify Your Ingredients

Step one in creating your label is to enter your ingredients. This does not mean that you are entering your ingredient’s individual nutrition information into the software. What you are doing is using the search bar to Identify your ingredients . Type in your first ingredient in to the search bar labeled “From LabelCalc’s Ingredient Database” (as pictured below) and the nutrition information will automatically be pulled from LabelCalc’s 18,000 lab-tested ingredient database sourced directly from the USDA . This information will be used to perform your nutrition analysis and create an accurate report for your nutrition facts label . This report is culminated in real-time as your ingredients are identified and can be seen in list form with running caloric values next to the ingredient names. (see picture belo

Fda food labeling made easy with LabelCalc’s USDA-derived 18,000-ingredient database. All lab tested and FDA-approved.

Unique Ingredients

If you have unique ingredients that have been created and sourced from a supplier that you know would not be housed in LabelCalc’s database, you still have the option of adding the ingredient for nutrition reporting. This would be the ONLY case in which you are truly “entering an ingredient”. You can add a new ingredient by clicking the “add a new ingredient” tab next to the bar that says “My Ingredient Database”

From here, a box will appear that will allow you to enter all of the nutrition information for your unique ingredients. (see below)

Enter your own unique ingredients to your private user database with LabelCalc. Save ingredients for later use for other recipes within your user account.

Once entered, the new ingredient can be saved and pulled back up for later use in other recipes using the “My Ingredient Database” tab. This new ingredient will be added into your ingredient list in appropriate order for your nutrition facts label and the nutrition information will be counted in the overall nutrition analysis for your recipe.

Confidentiality

When using LabelCalc, your nutrition information is confidential to you and saved for viewing and use in your account only. The only users that will have access to your ingredient and/or nutrition information will be the individuals you have granted access to your account with accurate login information. LabelCalc will automatically supply a confidentiality agreement upon registering your account and your content will be kept safe. In 14 years, LabelCalc has never been a single discrepancy nor a recall on a food product. So safety as well as accuracy is 100% guaranteed.

Step 2: Serving Sizes

FDA food labeling software that also guides you in determining the appropriate serving size for your food product.

In the photo above, you can see that serving sizes are the next step in creating your first nutrition facts label. This takes into consideration a products “yield”. If you’re new to food manufacturing, this term can be confusing.

What is Yield?

Yield is how much of a product is available after it has been processed. For example, when trimming a small fish, you may begin with 500g but once the bones, skin and fat have been removed, the fish remaining may only be 370g. This is what is also known as the EP or the Edible Product weight. If you want to know more about product yield testing, here’s a great article on the subject: https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/yield-testing/

Entering Serving Size

In the case that you do not know the yield, or there is no yield to be reported, simply move right on to the next step: entering your serving size.

Based on the ingredients you have entered, the nutrition calculator portion of the LabelCalc software will give you an overall ingredient weight. This is labeled as the product’s “pre-weight”. As pictured below, you can see this number is 771.7 grams for the product’s total weight. This recipe in our example yields 6 servings. To determine the individual serving size, LabelCalc has a tool to the right of the screen called the “Serving Size Assistance Tool”. Simply enter the amount of servings your product yields and it will calculate the weight in grams of your individual serving size. See example below:

FDA food labeling compliance can be easily achieved by using LabelCalc’s serving size tool.

As you can see, a single serving size from the product’s total weight of 771.7 g and when I enter that my product will yield 6 servings into the Serving Size Assistance Tool, it calculates the individual serving size as 128.62g.

This amount can then be entered into the serving size box in Step 1 as pictured above and the LabelCalc software will automatically round the weight to the nearest gram per FDA Rounding Rules for accuracy and compliance.

At this point, you can enter the information into the open fields in the nutrition label, save, and you are ready for the next step!

Step 3: Allergen Information & Ingredient Statements

Allergen & ingredient statements are automatically generated in LabelCalc’s FDA food labeling software programming.

According to FDA regulations, if a food product contains any of the top 8 food allergens : egg, fish, milk, peanut, shellfish, tree nuts, soy or wheat, the nutrition facts label must be accompanied by an allergen statement. This statement alerts the consumer of the presence of these allergens in the product for safety purposes. This includes the possibility of the food product being handled in a facility where cross-contamination can occur. Cross-contamination occurs when a food that is not or does not contain an allergen is handled on the same surfaces or within a facility that an allergen is processed. The LabelCalc software flags potential allergens based upon the ingredients you identify and list in your product recipe.

When LabelCalc flags potential allergens, confirm their presence by checking the boxes and saving the information by clicking the “save allergens” button. Click “insert into ingredient statement” to have your label accompanied by your allergen statement.

Ingredient Statement

As you can see in the picture above, the ingredient list is organized by predominance. The FDA requires that ingredients be listed by their presence in a food from largest to smallest amounts. They are listed in what is referred to as “descending order” based on the weight of the food item. This order is created by the weight of your individual ingredients that have been identified in your recipe in their proper amounts. This order may not be changed per FDA regulations because it is in complete compliance with FDA standards.

Once reviewed and confirmed, you may then download your ingredient statement complete with allergen statement to accompany your nutrition facts label for full compliance with all FDA labeling laws and regulations.

Last Step: Choose Your Label Format & Download

Once all recipe information has been entered and confirmed, it is time to choose your label format. Criteria for the label format you should use is based upon your product package size.

For packages with less than 40 square inches to bear labeling, the linear, tabular and standard formats without footnote about daily values are acceptable. Packages that have 40 or more square inches of display area, the standard 2020 format is most recommended. See below:

Format recommended for packages with 40 or more square inches of display area to bear labeling.

Example of Tabular format without Daily value % footnote for packages with less than 40 square inches of available display area to bear nutrition labeling.

To choose your label format type, simply click the criteria pertinent to your specific product packaging. If your product package has 40 or more square inches of space available for labeling, choose the standard format. Otherwise, tabular and linear formats are available. All label formatting available on LabelCalc is compliant with the new ruling for 2020 Updated Labeling Standards for complete FDA compliance.

Once the format has been chosen, the preview will display in the window and you can choose the file type you would like your label to be downloaded in. And you’re done!

You’ve just created your first FDA-approved nutrition facts label, complete with allergen & ingredient statements! Congratulations!

The LabelCalc nutrition analysis and food labeling software was specifically created for the food manufacturer for complete FDA compliance. With zero recalls in over 14 years in the industry, we are the most reliable software for food retail on the market to date. Ready to create your first label? Get started now.

What is LabelCalc?

LabelCalcⓇ is one of FoodCalc LLC’s two nutrition analysis products, created to help meet the needs of the food industry. Based in San Francisco, CA, we are a nationally recognized provider of online nutrition analysis that is fast, accurate, and FDA-compliant.


Using Nutrition Analysis Software to Create Food Labels: A Tutorial

Nutrition Analysis Software just became more user-friendly than ever before.

In a perfect world, nutrition analysis and food labeling software would be simple, while providing FDA compliant nutrition facts and an instantly-downloadable label for your food products.

Well, food manufacturers rejoice! Nutrition analysis and food-labeling just became that much easier and dare we say, user-friendly?

Read along to find out how easy it is to put a recipe into LabelCalc’s cloud-based software. Whether you have one product or many, keeping track of your product recipes, nutrition information and printing your food labels can all be accomplished in one shot.

Let’s Begin: Recipe Input

You have your product recipe and maybe it looks a little like this:

Maple Brown Sugar Granola

Ingredients:

Instructions:

  1. Preheat oven to 350 degrees
  2. Cover a large baking sheet with wax paper
  3. Place oats and slivered almonds in a large bowl, stir to combine
  4. In a separate bowl, whisk together brown sugar, maple syrup, coconut oil (refined), cinnamon and salt.
  5. Add wet ingredients to oats and almonds and stir until contents are thoroughly and evenly coated
  6. Spread oat mixture evenly onto wax-covered baking sheet, creating a thin layer
  7. Bake for 20-25 minutes until granola is toasted and evenly browned
  8. Remove from oven and allow to cool before serving

Sounds delicious. But how do we turn a recipe into this:

Let’s begin by logging in and getting an inside look at how this software works and what makes it the best nutrition analysis and labeling software to date.

Enter Your Product

Input is as simple as answering a few questions. Place product name into box and give a little description. Take note of the helpful little side bar, telling you what you need to complete your nutrition analysis effectively to produce an FDA compliant label. It mentions the demos, which you can watch, or just continue reading.

Initial Data Input

First, of course, you’ll be choosing the label format you would like to use. LabelCalc already has the FDA compliant label formatting for 2020, so why not get compliant? Click the bubble next to the words “New Format” and voila! Your product is ready for 2020.

Let’s take the first ingredient on the list, oats. Entering into LabelCalc’s database means that your search results come directly from the USDA Ingredient database. How’s that for accurate nutrition information? Upon entering and clicking “Display Choices” the search results show up to the right. Using the drop down tab, you choose your measurement and then enter the quantity to the left. Then simply click “Add Ingredient”. What results can be seen on the picture above below the title of “Ingredient Name”. For this example, I previously entered almonds as well as table salt. LabelCalc’s software automatically generates the calories per ingredient quantity under ”Nutrient Comparisons”, and if you look about the “remove” option, you will see that the total weight of your ingredients are being calculated as you add them and translated into grams. That’s important, you’ll need that later.

Entering Serving Sizes

After inputting all of your ingredients, we move on to serving size. Is it getting too difficult yet? We didn’t think so! Let’s continue.

Before we enter serving sizes, let’s talk about the field asking you to enter “weight loss”. What the nutrition analysis software is asking you here is if there was a percentage of product lost in the preparation process. So, say you are preparing a chicken breast but instead of using the entire breast, skin and fat was removed. This would effect the meat’s total weight, resulting in a weight loss. For a simple chart on calculating weight and determining weight loss, click here.

If there is no known weight loss, click the button that says “No Yield” and move onto serving sizes.

Uh, oh. Unfamiliar with the metric system? Note the side bar to the right of the picture with the title “Serving Size Assistance Tool”. Enter the amount of servings your recipe makes (in this example, there’s 6) and hit calculate and there you have it!

When entering the calculated value into Step 1, this number is rounded to the nearest gram according to FDA Rounding Rules . Once you have saved and updated the serving size in grams, Step 1 is complete.

Step 2, enter your servings. In the case of our delicious granola recipe above, 129g is approximately 1 cup so there are 6, 1-cup servings per total recipe yield. 1 cup goes in the top box and 6 goes in the second to reflect the proper serving size and total servings of my food product on the nutrition facts label. Click “Save/Update” and then “Continue” to move on to the next step.

Allergens & Statements

Does your product contain any of the Top 8 Allergens? Next we cover how to discover allergens in your product and how LabelCalc’s software pinpoints these ingredients and generates your allergen statement for total FDA compliance.

To generate your allergen statement, LabelCalc’s software will pre-check the boxes for ingredients consisting of the top 8 allergens: Egg, fish, milk (including all dairy products), tree nuts, peanuts, shellfish, wheat and soy. You may also find that these boxes are pre-checked for ingredients that do not include these allergens. Why? This is a safety net against cross-contamination. In my recipe, oats had all boxes pre-checked due to the high potential of oats being processed in a facility that also processes one or more of the Top 8 food allergens. The oats used in my recipe were sourced from a company that assures no allergens are processed in that facility. In this case, the user can override the LabelCalc suggestion and uncheck the suggested boxes.

On a separate note, my recipe does contain almonds, which are in the Top 8 allergen category under “tree nuts”, so you can see that the “tree nuts” box is accurately checked. Noted allergen sources such as these can not be removed from your statement as this would be going against FDA allergen regulations for food labeling.

Just Follow the Prompts for Guided Data Entry

Note that there are several prompts throughout this step in completing your food label. If you have any questions concerning the allergen information of your product, there are FAQ’s listed in a hyperlink next to “Ingredients” and other information under the blue link stating “read this first”. If you are still unsure, you may contact LabelCalc and even confer with their staff-dietitian for reassurance and compliance measures. Thorough enough? (Click here if you would like to meet our Registered Dietitian, Elysa, or simply ask her a question).

Once this is complete, you can save and download your ingredient list complete with allergen statement. This recipe’s ingredient list will have an allergen statement saying “contains: tree nuts” as stated above. Want to know what’s next? It’s the last step:

Download Your Label

You made it, you’re done! Well, almost. Just a couple more boxes to check and you’re all set.

If you’re unsure what label format to choose, to the right of the screen you’ll find a blue tab for “FDA Label and Sizing Regulations” which will help you select the correct label for your packaging. Customize your label by clicking bubbles and you’re on to part 2, downloading!

Choose your file type and click that beautiful blue wording stating “download now”. And you have successfully created a FDA compliant nutrition label complete with nutrition analysis, ingredient statement and allergen statement. You are officially ready to move on to the next part in your food manufacturing journey rest-assured that you’ve used the highest-quality, yet user friendliest software out there and have joined the likes of Wolfgang Puck, and other major brands who trust LabelCalc for all of their labeling needs.

LabelCalc is an industry-leading recipe analysis tool used by food manufactures, global retail stores and food entrepreneurs. To get started, see our pricing today.

What is LabelCalc?

LabelCalcⓇ is one of FoodCalc LLC’s two nutrition analysis products, created to help meet the needs of the food industry. Based in San Francisco, CA, we are a nationally recognized provider of online nutrition analysis that is fast, accurate, and FDA-compliant.


What Are the FDA’s Temporary Labeling Requirements?

Some ingredient supplies are impacted by the current pandemic. The costs of changing food labels can be in the millions and may be cost-prohibitive for food companies at this time. The FDA is giving food makers guidance on what types of ingredient substitutions are allowed or not allowed without updating the food label:

    Food producers may substitute certain minor ingredients without changing their ingredient labels.

AAFA analyzed the FDA guidance with our legal and medical experts. (Read the full draft from the FDA />.) We also created this chart with the help of the FDA to help you better understand the temporary labeling guidelines.

U.S. Food Labeling Requirements

During the Temporary Guidance Due to COVID-19*

Are the eight major allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans) required to be listed in plain language on the ingredient label?

If a food manufacturer changes ingredients, do they have to change the label?

Manufacturers can make minor formulation changes without updating the label, as long as they are not adding major or priority allergens *** (see below). They are strongly encouraged to notify consumers by posting information to their website, placing stickers on labels, or through point of sale labeling. Many manufacturers have committed to do so.

If a food manufacturer changes ingredients, do they have to alert consumers?

They are strongly encouraged to notify consumers by posting information to their website, placing stickers on labels or through point of sale labeling. Many manufacturers have committed to do so.

Are priority allergens (sesame, celery, lupin, buckwheat, molluscan shellfish and mustard) required to be listed in plain language on the ingredient label?

Yes, if substituted into a product that did not previously include it.**

Are highly refined oils derived from a major allergen required to be listed in plain language on the ingredient label?

If the composition of “spices” changes to include a priority allergen (sesame, celery, lupin, buckwheat, molluscan shellfish and mustard), does the label have to be updated?

Are expeller pressed, cold pressed or extruded oil from a priority allergen (sesame, celery, lupin, buckwheat, molluscan shellfish and mustard) required to be listed in plain language on the ingredient label?

Yes, if substituted into a product that did not previously include it.

Are expeller pressed, cold pressed or extruded oil from a major allergen required to be listed in plain language on the ingredient label?

Yes, if substituted into a product that did not previously include it.

Are glutamates and sulfites required to be labeled in plain language on the ingredient label?

Yes, if substituted into a product that did not previously include it.

*The temporary guidance is anticipated to remain in effect at least through the COVID-19 public health emergency. Check back regularly for updates on the status of the guidance.

**Changes in “spices,” “flavor” or “natural flavor,” or “artificial flavor” are not required to be labeled (before or during COVID-19). Changes in fats or oils where a manufacturer is unable to adhere to a constant pattern of fats and/or oils in the product are not required to be labeled (before or during COVID-19).

***In the temporary guidance, the FDA noted allergens that are recognized as priority allergens in other parts of the world, including Canada, European countries, and Japan (such as sesame, celery, lupin, buckwheat, molluscan shellfish and mustard).

Reviewed and confirmed by the U.S. Food and Drug Administration


To protect consumers with other less common food allergies, AAFA is asking the FDA to require food makers to make any substitutions public by sharing this information on the food company's website and social media.

"We recognize both the dire situation prompting this temporary guidance, as well as the FDA’s effort to include language specific to food allergy, including the top 8, as well as sesame and other increasingly prevalent allergies," notes Kenneth Mendez, CEO and president of AAFA."With a clear requirement that all substitutions be posted publicly, we feel confident that the risk to the consumer can be minimized to no more than baseline."

Before this temporary guidance was issued by the FDA, food labels were not required to disclose the addition of allergens like sesame and lupin. We have advocated for sesame to be formally included in the list of major allergens for several years. 1,2

“Given the extraordinary circumstances we are in, I am pleased to see the FDA work to make food substitution safer,” says Dr. Mitchell Grayson, the chair of the Asthma and Allergy Foundation of America's (AAFA) Medical Scientific Council. “Food substitution likely has already occurred, so the overall risk to any patient is probably quite small. I’m heartened to see the FDA extending the list of allergens that cannot be substituted beyond the ‘big 8,’ which I believe shows the FDA’s concern for the food allergy community. AAFA has played an important role in working with the FDA to increase transparency on any food substitution. Overall, this is actually a win for the food allergy community, as the FDA guidance (with AAFA’s suggested additions) will allow for patients and families to determine those products that have had food substitutions and what substitutions occurred.”


Are there any health benefits to fasting?

Losing weight

For some looking to lose weight quickly for health-related reasons, fasting is a good (but intense!) way to go about it. As Eve Mayer, author of Life in the Fasting Lane

“Being overweight is a cause of many diseases, such as heart disease, stroke and cancer,” says Eve Mayer, author of Life in the Fasting Lane. “Losing weight increases high-density lipoprotein and lowers triglyceride levels, which helps reduce the risk of those same diseases.”

But the 16:8 diet is not just about losing weight.

Improved heart health

A study by New England Journal of Medicine has shown that regular fasting is linked with a longer life and lower incidence of heart failure in heart patients. Even just one day of fasting a month – when done over a lifetime – can have a profound effect on heart health.

Intermittent fasting could help your sleep cycle. (Credit: Getty)

A regular circadian rhythm

Your internal body clock regulates tiredness and alertness over a 24-hour period. Research suggests intermittent fasting may strengthen our body’s circadian rhythm, as overeating can cause interrupted sleep, therefore helping us to sleep better.

Reduce stress and improve mental health

The 16:8 diet help reduce cortisol levels (that means less stress!) and help reduce inflammation. Plus, since you won’t be dealing with hunger for two days a week, it’s better for your mental health.

Those who’ve tried the 16:8 diet say how much more productive they are during fasting hours, spending less time stressing over food and more time channelling their energy into other beneficial tasks throughout the day.

Video of the Week

While it’s important to remember that what works for one person’s lifestyle won’t work for another, intermittent fasting with the 16:8 diet has given some people some real success – in all areas of life.

Before starting on any weight loss plan, it’s best to consult your GP who will be able to advise the best course of action for you.


Lesson Summary

Kosher foods are those that adhere to kashrut, Jewish dietary laws. For food to be kosher, it has to come from appropriate sources and be prepared properly. This includes the treatment of the cooking and eating spaces, as well as all cooking and eating utensils. Jewish law recognizes three kinds of kosher foods: meats, dairy, and pareve or neutral foods. Meat and dairy foods can never mix and there can be no cross-contamination between utensils or anything else that touches these ingredients.


Watch the video: Βασικοί κανόνες Υγιεινής για την ασφάλεια των τροφίμων γνωστοποιημένοι από τον ΕΦΕΤ (July 2022).


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