Food Safety & Allergen Control Plan

MNB Sweets LLC operates a written Food Safety Plan aligned with FDA Good Manufacturing Practices (GMP) and Hazard Analysis and Risk-Based Preventive Controls (HARPC). The Allergen Control Program below is one of our critical preventive controls. It governs every ingredient, production run, package, and shipment of our freeze-dried candy, fruit snacks, and other food products.

2. Preventive Controls

Allergen Control Program (Critical Preventive Control)

Purpose: Prevent allergen cross-contact and ensure accurate labeling so customers with allergies can make safe choices.

Scope: Applies to all ingredients, production, packaging, storage, and distribution of freeze-dried candy, fruit snacks, and other food products.

Identified Allergens (9 Major FDA Allergens)

• Milk
• Egg
• Wheat
• Soy
• Peanuts
• Tree Nuts (almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, walnut)
• Sesame (per the FASTER Act)
• Fish
• Crustacean Shellfish

Allergen Control Procedures

Ingredient Receiving & Storage

• All incoming ingredients are checked for allergen declarations.
• Allergen-containing ingredients are clearly labeled and stored separately (or on designated shelves with clear signage).
• Dedicated storage bins or areas are used where possible.

Production Scheduling & Segregation

• Production schedule prioritizes non-allergen products first when possible.
• Allergen-containing runs are scheduled after non-allergen runs when full segregation is not feasible.

Equipment & Utensil Cleaning

• Thorough cleaning and sanitizing between every product run, with special attention after allergen-containing batches.
• Cleaning verification: visual inspection plus ATP swab testing (or equivalent) for high-risk equipment.
• Dedicated tools/utensils for high-allergen products where practical.

Employee Training & Hygiene

• All staff receive initial and annual training on allergen awareness and cross-contact prevention.
• Handwashing protocols are strictly enforced before and after handling different products.
• Color-coded gloves or uniforms are used where helpful.

Labeling & Packaging Controls

• All finished products receive accurate ingredient lists and "Contains" statements.
• The packaging area is cleared of previous product materials before new runs.
• A double-check system is used for label accuracy.

Cross-Contact Prevention

• Shared equipment is cleaned thoroughly between uses.
• Airflow and dust-control measures are maintained in the production area.
• A written "Allergen Changeover" checklist is completed and signed before starting new batches.

Traceability & Recall Readiness

• Lot codes link each batch to specific ingredients and production date.
• We can quickly identify and isolate any product that may have an allergen issue.

Monitoring

• Daily cleaning logs and allergen changeover checklists.
• Weekly review of allergen-related records.

Corrective Actions

• If potential cross-contact is suspected, product is placed on hold immediately.
• Investigation, root cause analysis, and corrective action are documented.
• Affected product is not released until cleared.

Verification

• Annual review of the Allergen Control Program.
• Periodic mock allergen recall drills.

Our Commitment

We are committed to clear, accurate information so you can make informed choices. Our team follows FDA labeling requirements (including the FASTER Act for sesame) and Illinois food safety regulations. Because of shared equipment and small-batch production, cross-contact with major allergens remains possible, and we never label products as "allergen-free," "gluten-free," or "nut-free."

Questions about a specific product or allergen? Contact us before ordering — we're always happy to share what we know.