On Tuesday, January 25th, the FDA Food Code Minnesota Rule Revision Committee voted overwhelmingly to adopt food allergen recommendations.

In recognition of allergens beyond the "Major 8" in the U.S., the committee approved language in the Food Code annex to read: Many foods may be allergenic or problematic to certain people/consumers, the most common being:  (a) Milk, egg, fish (freshwater or saltwater finfish such as, but not limited to bass, cod, flounder, or tuna), Crustacean shellfish (such as, but not limited crab, lobster, or shrimp), tree nuts (such as, but not limited to almond, filbert/hazelnuts, lychee/lichee, pecans, or walnuts), wheat, peanuts, and soybeans.

The committee agreed to adopt Food Code language regarding training: "Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties" and retain the language of the Food Allergen Labeling and Consumer Protection Act used within the Food Code. 

The Food Allergen Subcommittee encouraged the Minnesota Department of Agriculture (MDA), Minnesota Department of Health (MDH), University of Minnesota, U.S. Food and Drug Administration (FDA), and Council for Food Protection (CFP) to develop training to address food allergen issues.

The FDA Food Code affects restaurants, bakeries, groceries, nursing homes, hospitals, schools, camps, catering, convenience stores, vending machines, and other entities that prepare or sell food to the public.   Adoption of the allergen recommendations was a critical development in the lengthy Rule Revision process, which many states undergo.  Advocates in other states may urge adoption of language and agency materials modeled after what is being developed Minnesota.