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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1487
Location: Maine
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 Posted: Wed Sep 23, 2009 9:36 am Post subject: manufactured in a facility... |
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I know that by law food labels must declare wheat as an ingredient. Some labels also make the statement at the end of the ingredient list that the product was manufactured in a facility that handles wheat. Is it required that they do this as well? I've been wondering if we can assume that the product is CC free if we don't see that warning. I know there is still the issue of barley and rye, which doesn't have to be on the label, so perhaps my question is pointless anyway. I was actually thinking about the question in terms of one-ingredient foods like nuts or dried fruits.
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ostrich
Joined: 30 Mar 2006
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Location: Nebraska
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| Posted: Wed Sep 23, 2009 9:50 am Post subject: |
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I would still call the manufacturer to be sure. I've eaten foods processed in a facility that contains wheat. Some companies are better at minimizing CC than others.
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Kathie
Joined: 27 Jan 2006
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Location: Florida
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| Posted: Wed Sep 23, 2009 9:57 am Post subject: |
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I noticed the other day at Wal-mart that their spaghetti sauce which they used to label Gluten Free, now is labeled contains no gluten ingredients but does have the processed in a facility with wheat etc. I think its a CYA statement mostly, but the issue is CC.
You know what I wonder about this statement, we have that list of vendors we trust, Kraft, Con-Agra etc that we read the labels and feel safe, I bet if they put that statement on their labels also we'd find out a number of the things we regularly use fall into that category.
Remember the peanut butter scare a few years back, it affected Wal-mart and one of the big guys because they are made in the same plant.
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Marissa
Joined: 16 Sep 2009
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Location: Missouri
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| Posted: Fri Sep 25, 2009 1:29 am Post subject: |
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Food can be labeled gluten free if it tests at or under 20 ppm (parts per million). Some people are sensitive enough that this will still make them sick. For people with Celiac Disease and very high sensitivities it is wise to avoid the "manufactured in a plant with wheat" products to avoid CC.
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The Edifying Conscience
Joined: 29 Aug 2005
Posts: 3000
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| Posted: Fri Sep 25, 2009 8:30 am Post subject: |
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| Marissa wrote: | | For people with Celiac Disease and very high sensitivities it is wise to avoid the "manufactured in a plant with wheat" products to avoid CC. |
I think it's wise to ask questions of manufacturers and only then make informed choices. If we avoid all foods that are manufactured in a plant with wheat our options would be quite limited and likely unnecessarily limited. |
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Irish Daveyboy
Joined: 25 Aug 2008
Posts: 83
Location: Dublin Ireland
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| Posted: Fri Sep 25, 2009 3:48 pm Post subject: |
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| The Edifying Conscience wrote: |
........ If we avoid all foods that are manufactured in a plant with wheat our options would be quite limited and likely unnecessarily limited. |
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I agree,
How 'paranoid' do you want to be ??
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If you carried this to it's naturally conclusion then you wouldn't shop in a supermarket !!
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Some sell unwrapped bread, wheat flour, loose candies (dusted with wheat flour)
so therefore you're shopping in a facility that handles wheat products!!
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You can be too strict and therefore reduce your choices.
You need to have a happy medium somewhere between 'Paranoia and complacency'.
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Best Regards,
David
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cruelshoes
Joined: 23 Sep 2005
Posts: 3556
Location: Washington State
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| Posted: Fri Sep 25, 2009 4:32 pm Post subject: |
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| Marissa wrote: | | Food can be labeled gluten free if it tests at or under 20 ppm (parts per million). Some people are sensitive enough that this will still make them sick. For people with Celiac Disease and very high sensitivities it is wise to avoid the "manufactured in a plant with wheat" products to avoid CC. |
Currently there is no ruling on what a GF label means. The FDA has been working on it (or not) for quite a few years now. The prevailing opinion is that 20 PPM will be the accepted level, but there is nothing codified at this point. At this point, a GF label means nothing at all, unless the company states it is testing the food.
I am on the sensitive side when it comes to CC, and regularly consume foods that are not manufactured in dedicated facilities. Like TEC, I think we would be left with precious little to eat if we only want food that is prepared in wheat free facilities. The "manufactured in" CYA statement really does not tell you anything, IMO. It doesn't say anything about cleaning procedures, for example. And that statement does not tell you anything about how the ingredients are sourced. It is possible that food could be manufactured in a GF facility and still have CC at the ingredient level before it even gets to the factory.
My antibodies are negative, and my symptoms are gone. I consider my choices well researched and thought out.
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aklap
Joined: 02 Oct 2004
Posts: 10971
Location: WI, USA
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| Posted: Fri Sep 25, 2009 6:30 pm Post subject: |
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If I remember correctly, Cynthia Kupper said "made in the same facility..." warnings are meaningless for celiacs. It was designed for those with IgE allergies.
I need to find sources of this info. Colleen, since your a GIG group, might you have any info on this?
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celiacmaine-iac
Joined: 19 Dec 2007
Posts: 1487
Location: Maine
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| Posted: Fri Sep 25, 2009 7:49 pm Post subject: |
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So does anyone know if the "made in a facility" warning is mandatory or not? I would think, if it is mandatory, that we could assume a food is safe if we don't see that warning on the label as long as all the ingredients are GF.
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cruelshoes
Joined: 23 Sep 2005
Posts: 3556
Location: Washington State
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| Posted: Fri Sep 25, 2009 7:59 pm Post subject: |
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| celiacmaine-iac wrote: | | So does anyone know if the "made in a facility" warning is mandatory or not? I would think, if it is mandatory, that we could assume a food is safe if we don't see that warning on the label as long as all the ingredients are GF. |
FALCPA FAQ's
| Quote: | Does FALCPA require food manufacturers to label their products with advisory statements, such as "may contain [allergen]" or "processed in a facility that also processes [allergen]?"
No. FALCPA does not address the use of advisory labeling, including statements describing the potential presence of unintentional ingredients in food products resulting from the food manufacturing process. FALCPA does require FDA to submit a report to Congress, a part of which assesses the use of, and consumer preferences about, advisory labeling. In earlier guidance, FDA advised that advisory labeling such as "may contain [allergen]" should not be used as a substitute for adherence to current Good Manufacturing Practices (cGMPs). In addition, any advisory statement such as "may contain [allergen]" must be truthful and not misleading. |
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celiacmaine-iac
Joined: 19 Dec 2007
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Location: Maine
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| Posted: Fri Sep 25, 2009 8:02 pm Post subject: |
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Thanks Colleen! I thought that might be the case.
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