We are honey packer that brings in raw honey, then filter, pasteurize and pack into retail packages. It's a single ingredient product, and we don't have any kinda allergens in ingredient or lubricant oils. The only allergen source is from employee kitchen.
Here's what we did:
- A risk assessment showing "satisfactory"
- "No uniforms in lunchroom" policy
- Annual employee allergen training
- Employee/contractor/visitor GMP policy
In this case, do we still need a specific "ALLERGEN CONTROL PROGRAM" that summarizes all above, or can we just PROVE to the auditor that we did address the allergen awareness?
We are under SQF and Costco. Both standards put allergen control program as a mandatory.