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Clean Processing Policy & Procedure

Clean Processing Policy & Procedure

At SHILOH FARMS, our commitment to providing wholesome, natural foods is equaled by our commitment to safe, sanitary manufacturing practices. Our production area, consisting of a shared production line and dedicated gluten-free line, is operated by our trained staff, which has been educated in basic food safety, good manufacturing practices, and allergen recognition. All staff members are required to wear a fresh smock and hair restraints on a daily basis, as well as disposable, non-latex gloves for direct-contact food handling. Routine inspections are performed by our Quality Control Supervisor, and by health inspectors on the local, state, and federal levels. We are certified and audited by PCO, PA Certified Organic. We currently have a written HACCP (Hazard Analysis Critical Control Point) program.

Shared Production: This line handles both gluten free products and products which contain gluten. Any of these products may be certified organic (packaging will bear the USDA Organic designation) or conventional (non-organic.) Some naturally gluten free products that pose a high risk for cross-contamination are not run in the gluten free rotation to avoid contamination of lower risk items. No special cleanings for allergens are observed apart from gluten/wheat (for example, some tree nuts are run on the shared equipment and mostly run towards the end of that  rotation). 

Dedicated Gluten Free Rotation: This line runs only naturally gluten free products that are low risk for cross-contamination, many of which are also certified organic. The gluten free rotation is run on common machinery in a facility that also handles wheat, however machinery is thoroughly cleaned before beginning this rotation to minimize risk of cross-contamination (see below). Some nut products may be packaged by hand in the dedicated gluten free area. 

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Definitions of cleaning components:

1. General clean out: Compressed air is used to blow out any debris from equipment in addition to a dry wipe down, as needed.

2. Complete wash down: A wet cleaning of all equipment, using approved cleaners, followed by a clean water rinse per organic certification standards. 

3. Sanitation: Approved sanitizers mixed with clean water are applied to all food contact surfaces and allowed to air dry, or are wiped dry with a clean towel in accordance with local health inspection codes and organic certification standards. 

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Rotational Cleaning Practices are:

Gluten Free-Organic: A general clean out, complete wash down, and sanitation will occur before any gluten free, organic product is run. All products within the rotation are run back to back with only a general clean out performed in between product runs. 

Gluten Free-Non Organic: A general clean out, complete wash down, and sanitation will occur before any gluten free products are run. All products within the rotation are run back to back with only a general clean out performed in between product runs. 

Organic-Non Gluten Free (Shared production line only): A general clean out, complete wash down, and sanitation will occur before any organic products are run. All products within the rotation are run back to back with only a general clean out performed in between product runs. 

Non Organic-Non Gluten Free (Shared production line only): A general clean out will occur before any products are run. All products within the rotation are run back to back with only a general clean out performed in between product runs. 

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