At Boulder Organic Foods we are proud to craft delicious products with food safety at the core of everything we do. Our facility contains Dairy and Coconut. Our facility is free from gluten, wheat, egg, soy, peanuts, tree nuts (except coconuts), fish, shellfish, crustaceans, sesame, mustard, sulfites, lupin.
GLUTEN FREE PROGRAM
Boulder Organic Foods LLC is a certified as a Gluten-Free facility by the Gluten-Free Certification Organization (GFCO). No products or ingredients contain wheat, gluten, gluten containing grains, or gluten derivatives. No gluten is allowed in the facility processing or storage areas. All incoming goods are inspected per SOP 6.1 Receiving for gluten-free status before acceptance and Gluten-free certificates or a Letter of Guarantee are required from all approved vendors. The facility’s Gluten Free Program is validated monthly using a Gluten test kit. A composite test is performed with a detection limit of 5 ppm.
Allergenic materials are segregated from non-allergenic materials at all times in the facility. All food contact containers and utensils will be color coded and/or labeled to indicate allergen use only. Containers, utensils, and carts used exclusively for coconut milk (tree nut) storage are color coded BLUE. Containers, utensils, and carts used exclusively for dairy are color coded ORANGE. All products will have appropriate ingredient labeling per FALCPA including the statement “PRODUCED IN A FACILITY THAT PROCESSES TREE NUTS AND DAIRY”.
Non-allergen soups are assigned first in the daily production schedule. Allergen containing soups are produced following non-allergen soups. It is preferable that the different allergen containing soups are not produced on the same day, i.e. coconut milk containing soups are produced on an entirely different day than dairy soups. If there is more than one allergen containing soup on the daily production
schedule, the cooking order must be: No allergens > Dairy > Coconut milk (tree nut). All equipment, containers, utensils, and food contact surfaces are sanitized according to the “Allergen Sanitation” and “Allergen Product Changeover” sections. These items cannot be used until proper sanitation occurs. Production cannot begin or resume until sanitation is conducted and verified. Pre-operational swabbing is performed following allergen use before non-allergen production begins. Production personnel must complete the Allergen Changeover Log to verify kettle sanitation and swab results. Positive swab results must be addressed with corrective action immediately and re-cleaning per Sanitation Standard Operating Procedures.
?Ensuring great customer satisfaction starts with creating a product consumers can trust. At Boulder Organic, we make products that we know customers will enjoy, but we realize that things happen. In order to ensure our customers are happy and to ensure we are constantly improving, we have developed a "Many Questions Asked" policy.
At Boulder Organic Foods we take every bit of customer feedback very seriously. Every call is answered in real time. Every email and comment is typically answered within a day. We ask lots of questions to ensure we understand any issues and gather all the information we can. When applicable, we then take that information back to our Quality Team and they investigate to find out exactly why something may have occurred. This helps us improve our products and food safety. We always send a soup love note with coupons or a refund check and swag as thanks for helping us make soup better.