Food Safety
Food Allergy Awareness
At Food Lion, we not only care about providing customers with safe food, we have also joined in the Food Allergy Awareness effort to spread the word about food allergies. Food Lion is a proud, platinum sponsor of the Food Allergy & Anaphylaxis Network (FAAN). The goal of FAAN and its sponsors, like Food Lion, is to educate as many people as possible about the dangers of food allergies, and in doing so, ensuring further safety for customers.
For more Food Allergy Awareness Information, please visit:
http://www.foodallergy.org/
Frequently Asked Questions
What is a food allergy?
A food allergy is the body's negative reaction to a particular protein in food. The immune system mistakes the food as harmful and triggers the body to defend itself.
What are the common food allergens?
The 8 most common food allergens are: peanuts & tree nuts (almonds, walnuts and pecans), fish, shellfish, eggs, wheat, dairy products and soy.
Yes, adults can develop food allergies. They may not be allergic to any foods their entire life and then suddenly become allergic to a food. In some cases, individuals outgrow their allergies, but this is not always the case.
What are some of the symptoms of a food allergic reaction?
Symptoms vary from person to person but can include, swelling of mouth or throat, rash, hives, vomiting, difficulty breathing, and in rare severe cases death.
How long does it take for symptoms of an allergic reaction to appear?
It depends on how sensitive the individual is to the food allergen. Usually the symptoms of an allergic reaction occur within a few minutes to an hour after consuming the food allergen. In rare cases, there is a secondary reaction several hours later.
Do all foods containing food allergens need to be labeled?
Effective January 1, 2006, the Food and Drug Administration (FDA) is requiring food labels to clearly state if food products contain any ingredients that contain protein derived from the eight major allergenic foods. As a result of the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), manufacturers are required to identify in plain English the presence of ingredients that contain protein derived from milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, or soybeans in the list of ingredients or to say "contains" followed by name of the source of the food allergen after or adjacent to the list of ingredients.
How much of the food allergen needs to be consumed to trigger an allergic reaction?
It does not take much of the food allergen to trigger and allergic reaction in some people. Traces of the food allergen may be left on food contact surfaces (pans, dishes, cutting boards, utensils) and hands that have not been adequately washed. Cross-contamination can allow traces of the food allergen to be transferred on to other food contact surfaces and foods.
