The HACCP (Hazard Analysis and Critical Control Point) program identifies critical points in production operations that inherently lend (even minutely) themselves to contamination issues (including cross-contamination), food safety issues, etc. Even though this program is not required for bakeries, the company believes that by being a HACCP compliant facility, all risks of cross contamination, or even any food safety issue will be completely eliminated.
Our food safety programs for all three production lines require us to clean, sanitize, and inspect after each and every product is run through the line. In addition, the equipment utilized by the company is designed for multiple products.
Even with this program, the company would like to disclose any of the top 9 allergens that are used on each of the production lines.
Dry Mix Line:Ener-G Foods’ dry mix line is wheat-free, gluten-free, dairy-free, peanut free, soy-free, and tree nut-free.
Bakery:The bakery production line uses Egg Powder and Dry Whole Eggs for a limited number of products. These products are produced on separate equipment (pans, bowls, etc) and are separated when not in use. The only common equipment for these known allergens and other products are the ovens but the food product is never in contact with the oven at any time. These products are all labeled with the Ener-G Select Brand to designate that they contain Eggs.
Snack Food Line:
Ener-G Foods Inc.
5960 1st Ave. South
Seattle, WA 98108