Good morning, all!
The company I work for is SQF certified and we manufacture and sell raw pork sausage and poultry sausage. I have written us an allergen program as per section 18.104.22.168 because we are an allergen free facility. We have a couple contract manufacturers who produce fully cooked sausage for us. The sausage is "box in, box out" with no exposed RTE product in our facility. Per our allergen program, even our fully cooked offerings are allergen free. We now have a high volume customer that would like us to provide them with a private label fully cooked product; the problem is the product contains TVP and we are an allergen free facility. I know I can rewrite our allergen program based on this new product, but I need a little clarification as to how to interpret the code.
Can segregation be a separate rack for pallets of finished products containing allergens, or do we need a physical barrier to separate products with allergens? All product stored in our freezer is finished product that is packaged and ready for sale, and there are no raw materials present in this cooler.
Part of the Implementation Guidance states:
Edited by SausageGuy, 06 July 2020 - 03:02 PM.