Serving Up Allergy Labeling: Mitigating Food Allergen Risks in Restaurants
| dc.contributor.author | Boyd, Marie | |
| dc.date.accessioned | 2019-02-15T19:30:38Z | |
| dc.date.available | 2019-02-15T19:30:38Z | |
| dc.date.issued | 2019-02-14 | |
| dc.description | 74 pages | en_US |
| dc.description.abstract | Allergens in restaurant food cause many allergic reactions and deaths. Yet no federal, state, or local law adequately protects people from these harms. Although federal law requires the labeling of “major food allergens” in packaged food, there are no allergen labeling requirements for restaurant-type food. In addition, existing food safety requirements for restaurants are inadequate to prevent allergen cross contact. This Article explores how, as a first step, menu labeling regulation can inform the development of food allergen regulation to reduce the risks that allergens pose in restaurants and similar retail establishments. It also discusses how menu labeling can help anticipate and respond to potential opposition and challenges to allergen requirements. | en_US |
| dc.identifier.citation | 97 OR. L. REV. 109 | en_US |
| dc.identifier.issn | 0196-2043 | |
| dc.identifier.uri | https://hdl.handle.net/1794/24371 | |
| dc.language.iso | en_US | en_US |
| dc.publisher | University of Oregon School of Law | en_US |
| dc.rights | All Rights Reserved. | en_US |
| dc.subject | Food law | en_US |
| dc.subject | Tort law | en_US |
| dc.subject | Disability law | en_US |
| dc.subject | Public health | en_US |
| dc.title | Serving Up Allergy Labeling: Mitigating Food Allergen Risks in Restaurants | en_US |
| dc.type | Article | en_US |