1. Do you have a formal allergen control policy in place?

Yes. All of our products are produced in SQF- or BRCGS-certified facilities, which require a documented allergen policy and a comprehensive allergen management program. These certifications are among the most recognized under the Global Food Safety Initiative (GFSI) and ensure strict allergen controls are in place.

2. How do you prevent cross-contact between products that contain common allergens (e.g., peanuts, tree nuts, dairy, soy, wheat, sesame, shellfish, fish, eggs)?

Facilities follow rigorous allergen management programs as part of their certification, which include:

• Controlled storage and segregation of allergen-containing ingredients.
• Validated cleaning and sanitation procedures for equipment and shared lines.
• Allergen changeover protocols to minimize risk of cross-contact.
• Ongoing testing and verification to ensure compliance.

3. Are your facilities dedicated to certain allergen-free products, or are shared lines/equipment used?
Our products are produced in peanut-free facilities, which is clearly called out on our packaging. However, these facilities do process other tree nuts. Shared equipment may be used, but strict allergen changeover and cleaning protocols are in place as part of SQF and BRCGS certification requirements.

4. Do you provide allergen statements or certificates for your products?

Yes. We provide formal allergen statements and documentation for all of our products. This information is available upon request and is also reflected clearly on our product packaging.

5. How do you train staff on allergen management and cross-contamination prevention?

All staff working in certified facilities undergo mandatory allergen control training, which covers:

• Proper handling and segregation of allergen-containing ingredients.
• Sanitation and changeover procedures.
• Labeling and packaging protocols.

Ongoing education and refresher training to stay current with certification standards.