This document discusses food allergens and their management. It begins by introducing common food allergens like milk, eggs, fish, shellfish, tree nuts, peanuts, soy, wheat, and others. For each allergen, it identifies major allergenic proteins and cross-reactivity. It then discusses how to manage allergens by identifying critical control points in product design, ingredients, processing, packaging, storage and labeling. Proper cleaning, separation of ingredients and equipment, and avoidance of cross-contamination are important. The VITAL system provides a standardized way for companies to communicate potential trace allergen risks to consumers. Overall, good management practices and controls are vital for effective allergen control.