What is the process for avoiding or eliminating cross-contamination of specific products?
Wheat-free/gluten-free cookies: These products are manufactured in a plant that does contain wheat. Machinery is sanitized, and the finished product is tested using the ELISA method to meet gluten-free standards as determine by the World Health Organization. Cookies are not tested for any other common allergen and do not claim to be free of any other allergens besides wheat and gluten. Chocolate chips in Buttons may be cross-contaminated with milk. There are tree nuts and peanuts in the cookie facility, but these ingredients are not used on the same equipment. Panko-style breadcrumbs: These products are made in a nut-free facility on equipment that also manufactures items containing sesame, egg and dairy. Whole Grain French Bread Pizza: Bread products segregates all common allergens including tree nuts and produces products containing only these items at the end of a production day. It is a peanut-free facility.
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