Hello to everyone,
I 'm working in a bakery product factory, we made a type of bread.
I analyzed some of our products and I find traces of soy; exactly I found these results:
9 ppm, 8 ppm, 14 ppm, in different products. All our flour suppliers indicate a possible X-contamination by soy, so we decide to make some analisys to evaluate the presence in our product.
Please, do you have some study where I can find a threshold value for these allergen.
Do you think we need to indicate it in the label as "MAY CONTAIN..."
For now we report the possible X-contamination only in some product , because we are waiting to ristampe all the other labels.
How do you think I can manage this risk?
Thank you for your help!