More than 12 million Americans suffer from food allergies and that number continues to grow though there is no indication of what is causing this continual growth. What is apparent is that food producers, packagers and distributors are facing an increasing challenge to ensure that their products are appropriately processed, labeled and delivered to ensure that customers who have allergic conditions are safe. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly pro-active steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. Science-based insights into the potential risks of food allergen impact Focused section on determining thresholds Practical guidance on food allergen risk management