SQF in bakery environment

A little help from my esteemed colleagues  - we manufacture a single item that has wheat and milk allergens present. Everything in and out is exposed to these. How do bakeries support the requirements of the SQF code in regard to labeling, segregation, etc...? Would love to see some docs created for this type of environment.

Thanks in advance. GA

Hi!

So you only manufacture ONE item that has both milk & wheat? Lucky you! The only thing you'd be afraid of at this point is employee and staff cross contact. Make sure they report to work with clean clothes/garments, take them off during lunch and wear them when returning to work along with proper hand washing practices. incorporate all that in your GMPs. Also make sure no food/drink from outside is bought near production areas, no eating drinking in the area either.  I used to work at a bakery, but we had multiple items with different allergens, our allergen management were proper GMPs and production scheduling. Oh and make sure all raw materials have COA's/Spec sheets as to monitor no undeclared allergens present.  Basically assess your supply chain. 

Please share the SQF issue number & clause you are referring to. 

Not sure specifically what you are asking for.  We've had a client for the past seven years that is a bakery with 2-3 main ingredients - we helped them do their development and they ace their audits year in and year out.