Specifically, I am wondering about where I may find all relevant FSMA text on allergen control and labeling.
Our factory produces tahini (made of sesame) as well as almond and cashew butter (major allergens) on the same production line.
We label the tahini as made "in the same production line as...", and no one has ever called with a problem, presumably because no one with a major allergy would touch our product knowing the warning.
We deeply clean all of our production equipment before using it for tahini production, and in between the sanitation and production, we take swabs and send them to a laboratory for allergen testing. Is this practice just icing on the cake? Is there a reason I should keep doing this when no customer asks? Is it required by FSMA in any way?
Thank you for your guidance!