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ADOPTION OF THESE LISTS IN DOMESTIC
REGULATIONS
Hazard Identification: Allergens associated with inadvertent consumption:
Anaphylaxis
Hazard Characterization: Allergens known to have Low thresholds
Prevalence: Prevalence of a particular allergy in a given population
Level of use in Processes Foods (Pervasive use / presence in the food supply)
Potential that the ingredient be not covered by ”general” labeling provisions.
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Example: Spice ingredients
CONSIDERATIONS FOR PRIORITY ALLERGENS