Managing Peanut Ingredients in Food Processing Facilities
The National Peanut Board partnered with the Food Allergy Research and Resource Program (FARRP) to create a free, downloadable roadmap for processors
Controlling food allergens in processing environments can be a challenging but not impossible task. Brands and manufacturers from small to large often have questions or concerns about managing allergens, specifically peanut, in their facilities.
The National Peanut Board has partnered with the renowned Food Allergy Research and Resource Program (FARRP) to create “Controlling Peanut Ingredients in Food Processing Facilities,” a free, downloadable roadmap for processors to develop and implement allergen control plans, with a specific focus on controlling peanut ingredients.