Allergen Policy
Outer Aisle uses minimal ingredients and also owns it manufacturing facility. This allows us to minimize what comes in and out of our plant as well as complete control of what ingredients are run through our manufacturing process, this lowers the risk of cross contamination from using a shared facility.
ALLERGEN AND GLUTEN PREVENTIVE CONTROL
This chart complies with FDA requirements found in 21 CFR 117 for the development of Process Controls as they relate to a Food Safety Plan. Employees responsible for monitoring must be trained on the proper procedures, and all activities must be verified by the Food Safety Team each time they are performed.
PROCESS CONTROL POINT
Storage: Food items containing/consisting of allergens and gluten must be segregated from other
items and clearly labeled while being stored in the facility.
Finished product allergen label review. Gluten containing label review.
HAZARD
Chemical – Allergens, Gluten
PARAMETERS
Products and designated storage areas are conspicuously labeled with applicable allergens at all times during storage in the Outer Aisle Gourmet facility. Effective sanitation following adverse events involving allergens to prevent additional risk of cross-contamination. The same process applies to gluten containing ingredients.
MONITORING PROCEDURES
What? Labeling and segregation of allergens and gluten in the facility, Validated SSOPs
How? Visual monitoring, Sanitation Records
Frequency? Each day of operations, Label roll inspection at roll loading and once every hour during labeling
Who? Food Safety Team members and trained employees performing receiving, storage, packaging, and
labeling activities
CORRECTIVE ACTION
For any situation where ingredients, materials, and finished product in the facility are identified as being incorrectly or incompletely labeled in regard to allergen presence and/or gluten presence, appropriate signage or product labeling must be immediately acquired and placed on the offending product. Any surrounding areas and products or material will be assessed to ensure allergenic items or gluten containing items were appropriately contained and did not present a risk of cross contact in the absence of appropriate signage. The event and corrective action must be documented using a non-conformance form and maintained with the relevant storage and production records for that lot of product.
VERIFICATION
A complete and up to date listing of all allergens and gluten containing ingredient handled in the Outer Aisle Gourmet facility is maintained and is checked at least annually in addition to each time a new allergen or gluten containing ingredient is added into the system. Clear signage is prepared and is ready for application to allergenic items and/or gluten containing ingredients at the point of receipt. Finished product labeling is confirmed as correct and complete at the loading of label rolls and additionally once every hour during the labeling process.
RECORDS
Checks for adequate signage and labeling for allergens and gluten is performed via walkthrough
daily and is documented using the sanitation check sheet. Records are retained for a minimum 2
years from the date of performed function
