As you are aware the use of "may contain statements" cannot be substituted for responsible food science and or food safety. We have muffin mix lines and bread lines ( par bake, thaw and serve and frozen dough) and for the muffin line which is "wet cleaned" the Neogen survey using egg allergen as the reference allergen worked out well. However on the lines where we can only dry clean we are getting no detection of egg, sesame seed or total milk allergen.
Has anyone conducted a similar survey on lines such as the Glimek or Rheon or Konig and if so what were the key findings?
My objective was to generate objective evidence that we cannot achieve a negative test for the target allergen which would then justify the need for a "may contain " statement however I am yet to detect a positive result . Naturally my method does not allow me to test product , I am limited to testing contact surfaces.
We do not have dedicated lines and wheat (flour) is a universal ingredient, similarly the proximity of lines allows for unintentional transfer of allergens . My thinking was that if we ran a par baked bread with egg in the formulation for 3 day and then switched to another product on day 4 we should be picking up detectable levels of egg on contact surfaces but we are not or at least not so far.
Thanks for your time.