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.