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.
Edited by The Food Scientist, 08 April 2019 - 05:29 PM.