Food Safety

FOOD SAFETY

Our facility does handle egg, soy, and sesame; however, O鈥橠oughs' allergen segregation program uses (7) essential components to mitigate the possibility of allergen cross-contamination.

THESE ELEMENTS INCLUDE:

Receiving

Preventing allergen cross-contact begins when labels and ingredients are received at our facility.

STORAGE

Segregation of allergen containing ingredients, use of colour coding and tagging with detailed procedures, minimizes the risk of allergen cross-contamination.

FACILITY, EQUIPMENT,
AND PROCESS DESIGN

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.

PRODUCTION
SCHEDULE

Controlling the scheduling of production runs is an effective method to prevent allergen cross-contact. O鈥橠oughs 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.

CLEANING
AND SANITIZING

Proper and detailed cleaning and sanitizing takes place daily to ensure no cross-contamination from allergen residue occurs over time. O鈥橠oughs uses certified and approved chemicals for this purpose. Effectiveness of cleaning and sanitation is verified using proper allergen swabs.

EMPLOYEE TRAINING
FOR ALLERGEN HANDLING

Employees are fully trained on segregation and allergen procedures before starting work on the production lines.

GOOD MANUFACTURING
PRACTICES

Continuous ongoing monitoring of good manufacturing practices (GMP) on the production floor at O鈥橠oughs helps to eliminate and prevent allergen cross-contamination.

Based on these seven elements, the risk of allergen cross-contamination is mitigated through every aspect of processing. In addition to these seven elements, a risk assessment outlining intentional or unintentional allergen cross-contamination verifications are performed periodically through controlled allergen audits.