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FOOD SAFETY
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Our facility does handle egg, soy, and sesame; however, O’Doughs' allergen segregation program uses (7) essential components to mitigate the possibility of allergen cross-contamination.
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THESE ELEMENTS INCLUDE:
Preventing allergen cross-contact begins when packaging materials and ingredients are received at our facility.
Segregation of allergen containing ingredients, use of colour coding and tagging with detailed procedures, minimizes the risk of allergen cross-contamination.