Title: Identify food allergens and their origins as defined in the Food and Drug Administration (FDA) Food Code.
Course: Food Science and Dietetics (19254) > Section: Examining the Nutritional Composition of Foods

Identification should include

- outlining the purpose of the FDA Food Code
- defining the most common food allergens and their origins
- defining food sensitivity and food intolerance.

Process/Skill Questions:

Thinking

- What are the most common treatments for food allergens, according to the FDA Food Code?
- What are the major food groups that account for 90 percent of food allergies?
- What is the difference between food sensitivity and food intolerance?

Communication

- What labeling regulations identify major allergens on food product labels?
- What actions should we take to prevent cross-contamination of foods with known allergens?

Leadership

- What regulations promote safe food manufacturing and processing facilities?
- What conditions need to be in place for a food recall?

Management

- How can we prevent cross-contamination of foods with potential allergens?
- What is the purpose of the FDA Food Code?