H.R.5747 - Food Allergen Labeling and Consumer Protection Act107th Congress (2001-2002)
|Sponsor:||Rep. Lowey, Nita M. [D-NY-18] (Introduced 11/14/2002)|
|Committees:||House - Energy and Commerce|
|Latest Action:||11/22/2002 Referred to the Subcommittee on Health.|
This bill has the status Introduced
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Subject — Policy Area:
- Agriculture and Food
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Summary: H.R.5747 — 107th Congress (2001-2002)All Bill Information (Except Text)
Food Allergen Labeling and Consumer Protection Act - Amends the Federal Food, Drug, and Cosmetic Act to define " major food allergen" as any of the following: milk, eggs, fish, Crustacea, tree nuts, wheat, peanuts, and soybeans. Includes spices, flavorings, colorings, or incidental additives that are or intentionally contain a major food allergen. Requires food that is not a raw agricultural commodity, and that is, or intentionally bears or contains, a major food allergen, to state that information on its label by January 1, 2006.
Introduced in House (11/14/2002)
Directs the Secretary of Health and Human Services to give priority to increasing the number of inspections under the Act to ensure that foods comply with practices to reduce or eliminate cross-contact with major food allergen residues and to ensure that major food allergens are properly labeled on foods. Sets forth reporting requirements.
Requires the Secretary to contract with the Institute of Medicine to conduct a review of the science relating to glutens in food and celiac disease, and to issue a report to the Secretary and Congress on its findings. Directs the Secretary to issue a proposed rule followed by a final rule to define, and permit use of, the term "gluten-free" on the labeling of foods.
Directs the Secretary, in the Conference for Food Protection, as part of its cooperative activities between the States under the Public Health Service Act, to pursue certain revisions of the Food Code to provide guidelines for preparing allergen-free foods in food establishments.
Requires the Secretary to include assistance relating to the use of different modes of treatment for and prevention of allergic responses to foods when he or she provides technical assistance relating to trauma care and emergency medical services under the Public Health Service Act.