If you’ve been to a grocery store lately, you’ve seen the labels: “May contain [allergenic food]” or “Produced in facilities where [allergenic food] has been processed”. But what’s behind a “may contain” label? Is it an honest, science-based assessment of risk designed to inform the consumer, or is it a legalistic overreaction designed to immunize a food producer from possible lawsuits. Here, Romer Labs Senior Research Scientist Adrian Rogers introduces the VITAL® Program, an initiative of the Australia and New Zealand-based Allergen Bureau and its approach to providing realistic risk assessment that food producers can use to help their consumers make scientifically informed decisions.

You have to meet your rigorous hygiene standards, and they in turn have to be verified. Stefan Widmann explains the most common types of environmental hygiene test in detail so that you can choose the right method for your operation.