ALLERGEN MANAGEMENT IN THE FOOD INDUSTRY -- CONTENTS -- PREFACE -- CONTRIBUTORS -- GLOSSARY OF TERMS -- PART I: FOOD ALLERGY AND THE CONSUMER -- 1: IMMUNE-MEDIATED ADVERSE REACTIONS TO DIETARY PROTEINS -- 2: PROTECTING FOOD-ALLERGIC CONSUMERS: MANAGING ALLERGENS ACROSS THE FOOD SUPPLY CHAIN -- 3: CRITERIA TO DETERMINE PRIORITY ALLERGENS: TREE NUT ALLERGY REVIEW -- 4: THE CANADIAN CRITERIA FOR THE ESTABLISHMENT OF NEW PRIORITY FOOD ALLERGENS: EVIDENCE FOR THE INCLUSION OF MUSTARD AND INSUFFICIENT EVIDENCES FOR GARLIC AND ONION AS PRIORITY ALLERGENS IN CANADA -- PART II: GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL -- 5: ALLERGEN MANAGEMENT AND CONTROL AS PART OF AGRICULTURAL PRACTICES -- 6: PRINCIPLES AND PRACTICES FOR ALLERGEN MANAGEMENT AND CONTROL IN PROCESSING -- 7: ALLERGEN MANAGEMENT AND CONTROL IN THE FOODSERVICE INDUSTRY -- PART III: PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS -- 8: PROCESSING FOODS FREE FROM DAIRY PROTEINS -- 9: PROCESSING OF EGG-FREE FOODS -- 10: FISH AND SHELLFISH ALLERGENS -- 11: PROCESSING FOODS WITHOUT PEANUTS AND TREE NUTS -- 12: PROCESSING GLUTEN-FREEFOODS -- 13: PROCESSING FOODS WITHOUT SOYBEAN INGREDIENTS -- 14: MANUFACTURING A BISCUIT THAT DOES NOT USE MILK, EGGS, OR SOYBEANS -- PART IV: RISK ASSESSMENT AND RISK MANAGEMENT -- 15: RISK ASSESSMENT FOR FOOD ALLERGY -- 16: THE CHALLENGES OF PRECAUTIONARY LABELING -- 17: CERTIFICATION PROGRAMS FOR FOODS LABELED AS "FREE FROM" SPECIFIC ALLERGENS -- 18: EMERGING ALLERGENS AND THE FUTURE -- 19: MANAGING RISKS AND PREVENTING FOOD ALLERGY INCIDENTS: A REGULATOR'S PERSPECTIVE -- INDEX.