FARRP Allergen Information Database
FARRP maintains a database of food allergy information including: research, past recalls, incidents of past cross-contamination, etc. Members receive a limited number of searches free with their membership. Others may request database searches for a fee. Please contact FARRP for a quote.
General Allergen Information
Allergens are proteins found in common food ingredients. The Big Eight allergens are: Eggs, fish, shellfish, milk, peanuts, soy, tree nuts and wheat.
Because the potential reaction from an allergen is severe, the U.S. Food and Drug Administration has imposed allergen control regulations, FARRP will be expanding this section to assist food manufacturers as they learn about allergen control.
For general information on food allergies and food allergens, check these related pages:
FARRP Publications
FARRP has written an assortment of journal articles, position papers and abstracts on a wide variety of food allergens. This list with links is available here.
List of Allergen Related Links
FARRP has collected an assortment of web links which deal with allergies and related issues. Please visit our Links page if you are interested.
Controlling Food Allergens in the Plant
“Controlling Food Allergens in the Plant,” is an employee training program developed by Silliker, Inc. and the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska-Lincoln.
Allergen Control Plan
An Allergen Control Plan is a critical component in your product safety initiatives. Your Allergen Control Plan is your company's written document regarding the storage, handling, processing, packaging, and identification of allergenic foods and ingredients. The intent of this document is to provide food processing companies with a framework for an Allergen Control Plan - and an introduction to the issues and considerations which are typically included in such a plan.
