Allergens - Voluntary Labeling Statements - USDA FSIS 2026

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  1. Click ‘Get Form’ to open it in the editor.
  2. Begin by filling out the manufacturer information. Include the company name, corporate identification number, address, and contact details.
  3. Proceed to section B, where you will provide detailed information about the ingredient. Enter the trade name and confirm that it does not contain any banned substances listed.
  4. Attach the safety data sheet for the ingredient as required in section B3.
  5. For each chemical substance included in the ingredient, complete sections B4-B5 with necessary details such as name, CAS number, and CMR classification.
  6. Continue through sections B6-B13 to report on specific categories like emulsifiers and preservatives, ensuring all relevant data is accurately filled out.
  7. Finally, confirm all information is correct by signing at the end of the form before submitting it via email or mail as instructed.

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The law requires that food labels identify the food source of all major food allergens used to make the food.
Precautionary allergen labelling (PAL), also called advisory labelling, refers to the voluntary labelling to indicate that one or more regulated allergens could be unintentionally, but unavoidably, present in a product, and thus pose a risk to susceptible consumers.
FSIS requires that all ingredients, including those consisting of or containing major allergens, be declared by the common and usual name of the ingredient in the ingredient statements of product labeling.
Allergen advice statements can also be used on the product label to explain how allergen information is presented on a label, for example: Allergen Advice: for allergens, see ingredients in bold Allergen Advice: for allergens including cereals that contain gluten see ingredients in red
The 14 allergens are: celery, cereals containing gluten (such as wheat, rye, barley, and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are

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