I'm new to the confectionery industry and working on an Allergen Control Policy for the facility. We have 4 lines and enrobe a variety of tree nuts, peanut butter, crackers & cookies (wheat allergen), whipped creme & marshmallow (egg allergen) as well as non-allergenic product. Every product manufactured is labeled with a consumer alert stating all allergens used in the facility.
We are a small company with limited resources, what is the best way to avoid cross contamination on the enrobing equipment? One idea was to have a dedicated line handle all nut products, but would a full clean-up need to take place between each type of nut? Our equipment is 20+ years old and not the easiest to clean. Any suggestions or advice are much appreciated!