GLUTEN-FREE, PEANUT-FREE, TREE NUT-FREE FACILITY – ALLERGEN AWARENESS POLICY
As a result of the increasing number of consumers that have food?based allergies, Nutracelle. has declared that our manufacturing facility is Peanut-Free, Tree Nut-Free and Gluten-Free.
The Canadian Food Inspection Agency (CFIA) recognizes that the most adverse reactions are caused by the following foods and their derivatives: peanuts, tree nuts (almonds, Brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans, pine nuts, pistachios, walnuts), sesame seeds, milk, eggs, fish, and crustaceans (crab, crayfish, lobster and shrimp) and shellfish (clams, mussels, oysters, scallops), soy, and wheat.
- All areas of Nutracelle's manufacturing facilities are Peanut-Free and Tree Nut-Free including the lunchroom, the office, store, parlor, and any company vehicle. Absolutely zero products containing peanuts are permitted to enter our manufacturing facility at any time.
- Employees, contractors and visitors must not bring any products containing peanuts or tree nuts in their lunches. It is essential that if an employee goes out for lunch that they take every precaution possible to ensure that they do not bring even a trace amount of peanut or tree nut product back into our facility.
- All incoming trailers are inspected by the receiver prior to unloading for any potential allergen cross-contamination of the product/ingredient and all observations will be documented in the Daily Receiving Log. Any concerns, call a supervisor and do not unload. The supervisor will contact management immediately.
- The following allergic products must be stored in a clearly identified and isolated area: (eggs, liquid eggs, whey protein or gluten). These items must not be stored above any non?allergenic items.
- Clean up all spills immediately. When there is a spill involving eggs, liquid eggs, whey, and/or gluten a supervisor must be notified immediately. An assessment must be made to determine the risk of other products being contaminated and a thorough cleaning of the area must be performed.
- To minimize the risk of allergens (eggs, liquid eggs, whey protein or gluten) being involved in cross?contamination of other products, employees must wash their hands prior to commencing work, after each break and/or lunch and after handling any allergen-containing ingredients (eggs, liquid eggs, whey protein or gluten) or product.