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ELISA (enzyme-linked immunosorbent assay) is one of the most frequently used allergen tests. It is composed of three main elements: the antibody for a specific allergen, an enzyme linked to the antibody, and a substrate that will change colour if there is an antibody-antigen reaction due to sample cross-contamination.

Allergen ingredients information should be: recorded on product specification sheets. included on ingredients labels and ingredients should be kept in original or labelled containers. included in recipes or explanations of the dishes provided ? you need to consider the impact when recipes change.

Allergens: Attention customers with food allergies. Please be aware that our food may contain or come into contact with common allergens, such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat.

What Should I Look For? In the ingredient list, using the allergen's common name. Using the word ?Contains? followed by the name of the major food allergen?for example, ?Contains milk, wheat.? In the ingredient list in parentheses, when the ingredient is a less common form of the allergen?for example, ?albumin (egg).?

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Welcome to the Food Standards Agency food allergy and intolerance online training Step 1: Register, answer the survey and study the modules. The training contains six modules relating to food allergy and intolerance, with a knowledge check at the end of each module. ... Step 2: Complete the tests and get your certificate.

The allergen's food source must be declared at least once on the food label in one of two ways. The name of the food source of a major food allergen must appear: In parentheses following the name of the ingredient. Immediately after or next to the list of ingredients in a ?contains? statement.