I am writing an allergen program for a dairy facility which contains only 1 allergen (milk) which is in all products. I understand what a full allergen program should contain, however it doesn't seem necessary in this situation. I am wondering what is required in a facility which has the same allergen in all of its products. It doesn't seem necessary to label incoming ingredient, separate, etc. The most important control would be ensuring that we do not receive ingredients containing any other allergens and that all finished products are labelled accurately containing milk as an allergen. If there was a point where they introduced a different allergen, then the program would be updated accordingly. Any recommendations, comments would be greatly appreciated.