 |
|
|
|
|
|
|
|
Employees receive documented training annually on Food
Allergens. The training is designed to raise awareness
in identifying, managing and controlling allergens.
Food allergens are identified with bright ALLERGEN labels
upon receipt in the plant and controlled to prevent cross-contamination. They
are always stored below non-allergen ingredients. If
any ingredient is suspected to have been cross contaminated
it is immediately segregated, put on hold and reported
to the Quality Manager for disposition.
Allergen Containers and Equipment
A comprehensive color coding program is maintained for all utensils and equipment. Separate
set-up tables are used for staging allergen ingredients and are labeled as such.
Production Scheduling
Scheduling allergen products at the end of the customer’s product run minimizes
cross contamination risk. Proper cleaning/sanitation time is scheduled
prior to the start of any subsequent production.
Packaging Material Control
Procedures are maintained to control packaging materials and finished goods to
prevent any mislabeling.
Want to know more? Call us at (815) 853.4348
|
|
|
 |
|
|
|
|
Print
this page
