Frequently Asked Questions

Safe Snack Guide

What is the Safe Snack Guide?

The Safe Snack Guide is a frequently updated list of products free of peanuts, tree nuts and eggs. It provides an easy means of excluding these allergens from the home and complying with peanut and tree nut exclusion policies being adopted by schools, camps, youth sports leagues and other organizations nationwide in response to the explosion in the number of people suffering with food allergies.


Who is the Safe Snack Guide intended for?

The Safe Snack Guide is intended as an aid for parents, teachers, school nurses and administrators, club organizers… anyone responsible for people with allergies to peanuts, tree nuts, or eggs in an environment where food may be consumed in their presence.


What allergens are covered by the Snack Guide?

The Snack Guide steers clear of products that contain the following common food allergens:

  • Peanuts
  • Tree nuts
  • Eggs


How can I be notified when the Safe Snack Guide is updated?

You can subscribe to our mailing list by clicking here. We will notify you whenever we add products, issue a product advisory, or change the list content for any reason.


What are the dates on the cover of the Safe Snack Guide for?

We include three dates on the cover of the Safe Snack Guide:

  1. “Last Updated” Date – The date the content for your copy was last updated.
  2. “Downloaded” Date – The date your copy was downloaded from the site.
  3. “Discard” Date – The date you should discard your copy and download a fresh one.

As manufacturers often change their manufacturing processes, we include these dates to help remind you to keep your copy up to date.


How is the Safe Snack Guide researched and vetted?

We have changed the way the Safe Snack Guide is vetted. We previously relied upon periodic product surveys where we would read individual product labels and call manufacturers’ consumer information lines to confirm details. While this served us well initially, we wanted access to much more timely information regarding the opportunity for cross-contamination than is mandated by the FDA and generally available on the label.

In February, 2014, we announced the Manufacturer Partnership Program, where manufacturers disclose details of their products manufacture regarding 11 allergens directly to us via our Portal.


How do I have a product added to the Safe Snack Guide?

In order to have a product vetted and listed in the Guide, the manufacturer must join our Manufacturer Partnership Program and provide us with information regarding the manufacture of their products via our Portal. Once they do, we’ll list all their qualifying products in the Guide for free.

If you would like to see a specific product listed, please contact the manufacturer and ask them to join our program.


Why isn’t this product in the Safe Snack Guide? Isn’t it safe?

There are many products appropriate for the Safe Snack Guide that aren’t listed. It doesn’t necessarily mean they aren’t safe;  it just means their manufacturer hasn’t established a relationship with us yet.

In order to have their products vetted and listed in the Guide, the manufacturer must join our Manufacturer Partnership Program and provide us with information regarding the manufacture of their products via our Portal. Once they do, we’ll list all qualifying products in the Guide at no cost to the manufacturer.

If you would like to see a specific product listed, please contact the manufacturer and ask them to join our program.


Manufacturer Partnership Program

What is the Manufacturer Partnership Program?

The Manufacturer Partnership Program is program designed to foster greater transparency in the disclosure of possible sources of allergen cross-contamination during the manufacture of food products. The program is intended to fill the gaps left by the FALCPA labeling regime that leave consumers with food allergies vulnerable.

Manufacturers join the program by registering with the Manufacturers’ Product Portal and entering details of their products for inclusion in the Safe Snack Guide.

Click here for a press release describing the program.


What is the Manufacturers’ Product Portal? has developed a platform that will allow us to engage directly with manufacturers to learn much more about how their products are produced. The Manufacturers’ Product Portal provides an easy way for manufacturers to submit their products for inclusion in the Safe Snack Guide while collecting information regarding the processing of the 8 major FALCPA allergens as well as sesame, mustard and gluten.

The Portal, currently in beta test, is a simple website where manufacturers can register, enter their product details and provide ingredient and allergen processing information using simple, standardized drop downs.

Once the data passes our editorial process and is approved, the products are added to the Safe Snack Guide.


Food Labeling in the US

What is the Food Allergen Labeling And Consumer Protection Act (FALCPA) of 2004?

The Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004 is an amendment to the Federal Food, Drug, and Cosmetic Act.  It requires the label of a food containing an ingredient with protein from a major food allergen declare the presence of the allergen in a prescribed manner.

FALCPA took effect on January 1, 2006.


What is the purpose of this Act?

This Act was passed to make it easier for consumers to identify and avoid foods that contain major food allergens.


What are the major food allergens covered by FALCPA?

FALCPA identifies eight food groups as the major food allergens:

  • Milk
  • Eggs
  • Fish (e.g., bass, flounder, cod)
  • Crustacean Shellfish (e.g., crab, lobster, shrimp)
  • Tree Nuts (e.g., almonds, walnuts, pecans)
  • Peanuts
  • Wheat
  • Soybeans


Are all food allergens covered by FALCPA? Aren’t there many more than eight?

Over 160 foods have been identified to cause food allergies. That said, the eight major food allergens covered by FALCPA account for over 90 percent of all documented food allergies in the US and represent foods most likely to result in severe or life-threatening reactions.


How are manufacturers required to label products containing the eight major allergens?

FALCPA requires food manufacturers to label food products that contain an ingredient that is or contains protein from a major food allergen in one of two ways.

The first option for food manufacturers is to include the name of the food source in parenthesis following the common name of the major food allergen in the list of ingredients in instances when the name of the food source of the major allergen does not appear elsewhere in the ingredient statement. For example:

Ingredients: Enriched flour (wheat flour, malted barley, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, partially hydrogenated soybean oil, and/or cottonseed oil, high fructose corn syrup, whey (milk), eggs, vanilla, natural and artificial flavoring) salt, leavening (sodium acid pyrophosphate, monocalcium phosphate), lecithin (soy), mono-and diglycerides (emulsifier)

The second option is to place the word “Contains” followed by the name of the food source from which the major food allergen is derived, immediately after or adjacent to the list of ingredients, in type size that is no smaller than the type size used for the list of ingredients. For example:

Contains Wheat, Milk, Egg, and Soy



10 Responses to Frequently Asked Questions

  1. Amanda says:

    I am in Canada, but I still really want to thank you for this! Great work!

  2. Erin says:

    Do you have a listing of cereal that is manufactured in a peanut free facility? I’m in need of a cereal similar to Cheerios with the hole in the middle for a school craft.

  3. Sharon says:

    Hi there,
    I was wondering why Kelloggs Rice Krispie Treats are not included in this list as it does not contain any nuts of any kind, nor does it contain eggs.

    Also, there is a brand of popcorn called Angie’s kettle corn and its great, its also nut and egg free.

    Thank you so much for this guide…its wonderful!!

    • Laurie Ann Natal RN, BSN says:

      Rice Krispie treats are on the list, its under nutritional bars and cereal bars

  4. Kirsten Ferguson says:

    Do you have any plans to add brownie and/or cake mixes to your list? If not, can you recommend a site that might keep such an up-to-date list like yours? BTW, my extreme food allergies came on in my 40′s. Your website has been a god-send. Thanks!

  5. Laurie Ann Natal RN, BSN says:

    I am a school nurse in the Hamilton township public schools, Mercer county nj. Your snack safely list is the only one from which we are allowed to choose school snacks from. I cannot find any puddings listed as safe on your list and yet have found them on other lists, namely Hunt brand snack pack puddings, jello brand pudding and Kosy shack puddings. Is there a reason these products have been left off your list or may we have them added?

    • Dave says:

      Nurse Natal, Puddings and yogurts are on our to-do list as we have received a number of recent requests to include them. We hope to add them before the end of 2012.

      We appreciate the trust the Hamilton Township school system has placed in us.

  6. dc says:

    I was asked to bring donut holes to a function at my child’s school. Could you tell me if there are any brands that are safe. I didn’t see donut holes listed on the snack list. I checked Hostess powderd donuts and they don’t list any allergens on the package but I wanted to be sure they were safe. Any assistance would be appreciated. Thank you.

  7. Jared Galle says:


    I found your website a few years ago and sent you an email thanking you for all the information you provide. You responded and included the name of a cookbook with a wonderful chocolate cupcake/cake recipe that everyone likes. I cannot remember the name of the cookbook and was hoping that I could get it from you again. Thank you for your time. Great website!

    Jared Galle

    • Dave says:

      Jared, That cookbook is “Bakin’ Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family” by Rosemarie Emro.

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