Preventing Undeclared Allergens: A Retail Buyer’s Perspective

Dr. Hal King's presentation at SQF Unites 2025 opened with a sobering fictional case study involving "Circus Burger," a restaurant chain that experienced a fatal food safety incident. Despite having allergen protocols in place, an 11-year-old customer died from an anaphylactic reaction after consuming a new limited-time offer milkshake containing undeclared peanut allergens in candy-coated pecans.

The investigation revealed critical failures in the supply chain. While Circus Burger required both equipment testing and finished product allergen testing with a hold and release protocol, several breakdowns occurred. The candy supplier sourced raw pecans from a processor that also handled peanuts and sesame without adequate allergen controls. This upstream supplier wasn't SQF certified and lacked proper preventive measures.

The risk of undeclared allergens is particularly high in foodservice establishments. Unlike packaged foods with detailed ingredient lists and allergen warnings, restaurant foods typically lack comprehensive ingredient disclosure on packaging or menu boards. This fundamental difference places greater responsibility on foodservice businesses to ensure effective supplier controls.

Food allergies affect approximately 15 million Americans, causing around 30,000 emergency department visits and 150-200 deaths annually. Among people in the United States Peanut and Tree Nut Allergy Registry, 13.7% have experienced allergic reactions in restaurants and food establishments.

Automated Workflow Systems

Digital tools can ensure "the right people are seeing tasks and getting alerts at the right time," streamlining operations across multiple sites and throughout the supply chain.
Connected Supply Chains

Data transparency enables earlier detection of deviations and provides cross-business perspectives. One client with "phenomenal food safety culture" transformed their process by giving suppliers and buyers controlled access to relevant data, which "completely eliminated the telephone chain for information requests."
Hold and Release Verification

Automated systems can verify that hold and release processes are followed for each production lot through data analytics, ensuring no untested product reaches consumers.
Continuous Monitoring

Digital systems enable routine review of cleaning, sanitation testing, and documentation through data analytics, flagging inconsistencies before they become serious issues.

Time Savings

Companies report 50-75% time savings on data entry for operators, allowing them to shift from lower-value to higher-value tasks. Managers save 60-90% of time previously spent "tracking down records, tracking down non-conformances, and herding kittens."
Cost of Poor Quality

When making the business case, consider "what does a non-conforming lot cost you? Materials, time in labor, reputation with your buyer?"
Enhanced Problem-Solving

Digital systems provide data insights that improve identification of issues and corrective actions. This enables proactive management rather than reactive crisis response.

Both Dr. Hal King and Amanada Wilder emphasized during the presentation that the goal isn't merely regulatory compliance but genuine food safety improvement. By focusing on collaboration, communication, and continuous improvement, companies can develop a culture where digital tools enhance actual food safety rather than creating bureaucratic burdens.

A collaborative approach recognizes that effective food safety requires alignment and transparency across the entire supply chain. As noted in the discussion, "The goal here is food safety. What we really want to do is focus on a partnership between suppliers, buyers, and tech service providers."

By implementing digital food safety solutions, companies not only protect consumers from potentially fatal allergen exposures but also realize significant operational benefits and strengthen relationships throughout their supply chains.