Cleaning Mixed Use Lines Protocol Question

Posted on: Thu, 02/14/2008 - 8:19am
falcon's picture
Joined: 07/03/2004 - 09:00

On a number of foods I have called manufacturers about, I have been told that we use "good manufacturer cleaning protocols" which include high pressure, steam cleaning, do a run of the product which is discarded and then go on with production, and run products containing the 8 allergens at the end of the day.

My question is: My understanding is that soap and scrubbing are the key to eliminating the residue. So how do you all feel about the cleaning process that is primarily geared to sanitize not break down residue? Does the steam break down the residue?

If I were to get a comfort level with this, many more foods would be available to my family! However, I have noticed some posts on the boards from folks that have had reactions from food produced on mixed use lines...perhaps that was before the "good manufacturing cleaning procedures" were developed???

Please share your thoughts on this.

Posted on: Thu, 02/14/2008 - 10:15am
SkyMom's picture
Joined: 10/27/2001 - 09:00

hi falcon, in response to your question I have included a link from a confectionary regarding their allergen policy.
In my opinion there is too much of a risk for my dd to have anything with a label of made in a facility, made on shared lines etc. This is how my family deals with this. This is a comfort zone area. It does make it more difficult to find many things that she can eat but not impossible.
There is also another thread under research about a study done that indicated a 7 percent risk of peanut residue.
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