Background information
Allergens in food have been considered by the Codex on a number of occasions since 1993. The list of foods and ingredients known to cause hypersensitivity was included into the General Standard for the Labelling of Packaged Foods (GSLPF) in 1999. Since then, a new paragraph relating to biotechnology (2001) and the insertion of ‘Milk Protein’ in the list of class names (2003) were updated within the GSLPF relating to the allergen.
The Codex Committee on Food Labelling is reviewing provisions relevant to allergen labelling in the GSLPF as well as developing guidance on the use of precautionary allergen or advisory labelling (PAL). The Codex Committee on Food Hygiene (CCFH) has developed a code of practice (CoP) to provide guidance to food business operators and competent authorities on managing allergens in food production, including controls to prevent allergen cross-contact. The scope of the CoP is allergen management throughout the supply chain including primary production, during manufacturing, and at retail and food service endpoints. The General Principles of Food Hygiene (GPFH) has also been recently updated and includes information on the control of allergens. The CoP is intended to complement the GPFH and the GSLPF and support industry compliance.
There have been many scientific developments in the understanding of food allergens and their management since the original drafting of the GSLPF. Thus, in response to the request from Codex for scientific advice, including current evidence of consumer understanding of allergens, FAO and WHO are convening an expert meeting to provide scientific advice on this subject.