Alliance Initiatives LABELING GOALS Goal: Ensure that ingredient labels provide a reliable and consistent source of information for individuals who have food allergies. Objectives: • Ensure that major allergens are clearly declared on the ingredient label with no exemptions. • Promote the use of simple language terms on ingredient labels. • Work to limit the number of precautionary statements and define them in clear terms. • Encourage the development of criteria for the use of precautionary allergen statements to minimize their use, ensure that they won’t be used in place of good manufacturing practices, and require that they appear immediately following, or adjacent to, the ingredient declaration. • Improve communication between industry and the food-allergic community regarding product alerts.   ANAPHYLAXIS GOALS Goal: Prevent deaths from severe allergic reactions. Objectives: • Help health care professionals be better informed about severe allergic reactions. • Urge recognition and acknowledgment of epinephrine (adrenaline) as the first-line treatment for potentially life-threatening allergic reactions. • Develop guidelines or consensus regarding who should be prescribed epinephrine (adrenaline). • Promote speedy referral and access to an allergy specialist for patients with food allergies. • If a patient is prescribed epinephrine (adrenaline), ensure that they are taught when and how to use it. • Encourage annual contact with an allergy specialist for all patients who may be at risk for a life-threatening allergic reaction. • Promote better recording of diagnoses, reactions, and deaths by national collection systems. • Recommend that patients be referred to patient organizations for education. RESEARCH GOALS Goal: Advance scientific understanding of issues affecting patients with, or at risk of developing, food allergy and anaphylaxis: Cause and prevention Management and treatment Cure Epidemiology Objectives: • Identify key issues and facilitate the development of research studies globally. • Develop studies to look at the psychosocial impact of food allergy on patients and their families. • Develop national databases on the epidemiology and patient registries for each member country     INDIVIDUAL AND FAMILY GOALS Goal:   Empower individuals and families in the management of food allergy.   Objectives: • Educate family members in the management of food allergy, thus helping to create an atmosphere in which children and teenagers can grow into confident, independent adults. • Minimize/reduce teen reactions and fatalities. • Develop guidelines or consensus for diagnosing and managing food allergy. SCHOOLS AND OTHER CHILD CARE SETTINGS GOALS Goal: Prevent allergic reactions in schools and other child care settings, but ensure that if reactions do occur, they are dealt with promptly and effectively. Objectives: • Promote established country-specific policies and guidelines for managing students with allergies. • Provide allergy information to schools and other child care settings for distribution to staff. • Encourage training for appropriate school and child care staff to recognize symptoms and know how to treat a reaction. • Ensure that teachers or child care providers develop a plan for each child that accommodates the child’s needs throughout the school day. • Promote good communication between parents, school, and other child care providers regarding food allergy. TRANSPORTATION GOALS Goal: Make travel safe for passengers with food allergies. Objectives: • Establish open discussion between consumer groups and transportation services. • Educate the transportation industry about potentially life-threatening food allergies. • Encourage the transportation industry to develop, communicate, and adhere to written policies regarding passengers with food allergies. • Study and report on existing systems for tracking food allergy-related incidents. • Develop and promote safe travel recommendations for passengers with food allergies. RESTAURANT AND FOOD SERVICE ESTABLISHMENT GOALS Goal: Make eating out safe for those with food allergy and anaphylaxis. Objectives: • Educate restaurant and food service staff that food allergy is a serious health issue. • Ensure that restaurant and food service staff provide full, accurate, and reliable information to consumers with food allergies. • Promote staff training about food allergy. • Develop and promote safe dining strategies for consumers with food allergies.