Allergen Control Program
SUPPLIER CONTROLS - We vet each ingredient and supplier to ensure the ingredients are made according to our quality and safety standards. This includes assessing the supplier’s allergen control program. When needed, ingredients are tested for un-like allergens prior to our plants receiving the ingredient.
SEGREGATION OF INGREDIENTS - Each ingredient that contains an allergen is labeled according to the type of allergen and is segregated from other ingredients. These controls bring awareness and physical separation to avoid allergen cross-contact due to ingredient handling.
PRODUCTION RUN SCHEDULING & EQUIPMENT CLEANING - With all of our foods and beverages, we make our least allergenic food or beverage first. If we change to a product with the same allergen (i.e. a flavor change like coconutmilk frozen pint in Vanilla to our coconutmilk pint in Strawberry then the equipment is rinsed or flushed. When it’s time to change to a product that introduces an un-like allergen, the equipment is cleaned and sanitized using allergen removal cleaning procedures prior to starting the run. The process for cleaning and sanitizing depends on the type of equipment. For instance, some equipment will be cleaned by flushing lines and others will be taken apart and hand cleaned. Prior to making a product, we test our cleaned equipment for the presence of allergenic proteins.
TESTING PROGRAM - We use testing to verify the efficacy of our allergen control program and sanitation procedures. We test our finished products like frozen desserts, cultured products, and beverages for the major food allergen(s) or gluten previously run on the same equipment. If we were to detect the presence of any un-like allergens in our product, we throw that batch away.
If you have more questions about our process, please call or write us.