Our facility does handle egg, soy, and sesame; however, O’Doughs' allergen segregation program uses (7) essential components to mitigate the possibility of allergen cross-contamination.
THESE ELEMENTS INCLUDE:
Preventing allergen cross-contact begins when labels and ingredients are received at our facility.
Segregation of allergen containing ingredients, use of colour coding and tagging with detailed procedures, minimizes the risk of allergen cross-contamination.
Allergen cross-contact of ingredients, in-process materials, and finished product are minimized by utilizing dedicated facility area, processing, packaging line (Food Contact Surfaces), and equipment (Food Contact Surfaces). Dedicated utensils, employee apparel, and restricted employee movement minimize the risk of allergen cross-contamination.
Controlling the scheduling of production runs is an effective method to prevent allergen cross-contact. O’Doughs ensures effective planning of scheduling allergen containing products from non-allergen containing products. Sample Product is always sent to 3rd party lab for Allergen Testing Verification when switching from an Allergen Run to a Non-Allergen Run. All Manufactured products are placed on QA HOLD until verification is received.
Proper and detailed cleaning and sanitizing takes place daily to ensure no cross-contamination from allergen residue occurs over time. O’Doughs uses certified and approved chemicals for this purpose. Effectiveness of cleaning and sanitation is verified using proper allergen swabs.
Employees are fully trained on segregation and allergen procedures before starting work on the production lines.
Continuous ongoing monitoring of good manufacturing practices (GMP) on the production floor at O’Doughs helps to eliminate and prevent allergen cross-contamination.