regulated under falcpa, restaurants have added allergen warnings to menus. the culinary institute of america, a premier school for chef training, has courses in allergen-free cooking and a separate teaching kitchen. school systems have protocols about what foods can be brought into the school. despite all these precautions, people with serious allergies are aware that accidental exposure can easily occur at other peoples' houses, at school or in restaurants. regulation of labeling an example of "may contain traces of..." as a means of listing trace amounts of allergens in a food product due to cross-contamination during manufacture. in response to the risk that certain foods pose to those with food allergies, some countries have responded by instituting labeling laws that require food products to clearly inform consumers if their products contain major allergens or byproducts of major allergens among the ingredients intentionally added to foods. laws and regulations passed in the us and by the european union recommend labeling but do not require mandatory declaration of the presence of trace amounts in the final product as a consequence of unintentional cross-contamination. ingredients intentionally added falcpa requires companies to disclose on the label whether a packaged food product contains any of these eight major food allergens, added intentionally: cow's milk, peanuts, eggs, shellfish, fish, tree nuts, soy and wheat. this list originated in 1999 from the world health organisation codex alimentarius commission. to meet falcpa labeling requirements, if an ingredient is derived from one of the required-label allergens, then it must either have its "food sourced name" in parentheses, for example "casein (milk)," or as an alternative, there must be a statement separate but adjacent to the ingredients list: "contains milk" (and any other of the allergens with mandatory labeling). the european union requires listing for those eight major allergens plus molluscs, celery, mustard, lupin, sesame and sulfites. in japan, a food-labeling system for five specific allergenic ingredients (egg, milk, wheat, buckwheat, peanut) was mandated under law on april 1, 2002. additional labeling of shrimp/prawn and crab became mandatory in 2008. this applies to packaged food, but not to restaurants.