What allergens are in your facility?

Bob’s Red Mill facilities handle the following major allergens (United States and Canadian regulatory definitions of allergens): soybeans, tree nuts (coconut, almond, pecan, walnut, cashew, hazelnut, macadamia), peanuts, egg, sesame seed, mustard, wheat, and milk. The following is the breakdown of the allergens handled at specific manufacturing facilities:

• Non-Gluten Free facility: tree nuts (coconut, almond, pecan, walnut, cashew, hazelnut, macadamia), soybean, egg, wheat, sesame seed, and milk.

• Gluten Free facility: tree nuts (coconut, almond, pecan, walnut, cashew, hazelnut, macadamia), sesame seed, and soy bean.

• Peanut Butter Bar facility: tree nuts (coconut, almond, pecan, walnut, cashew, hazelnut, macadamia nut), peanuts, soybean, egg, sesame seed and milk.

• Homestyle Granola facility: tree nuts (coconut, almond, pecan, walnut, cashew, hazelnut), peanuts, soy, egg, wheat, sesame seed and milk.

• Oatmeal Packet facility: This is an allergen free facility.

Our allergen sanitation process includes taking the equipment apart and cleaning to a visibly clean standard and inspection of the production line by our Quality Assurance team. The QA team conducts sanitation verification after an allergen clean by residue detection swabbing of the food contact surfaces. If the residue limits are over the allowable limits, the equipment is recleaned. Production lines cannot be released for use until approved by QA. As a final step, we flush the production line by running 5-20 pounds of product for the next production run and disposing of that product before running product for sale to consumers.

Regardless of whether products are processed and packaged on or off-site, each manufacturing facility follows Good Manufacturing Practices (GMPs) and follows allergen control requirements to minimize food allergens' potential cross-contact. These practices include but are not limited to HACCP procedures, clear and accurate product labeling, separation of like materials, and sanitation. In addition, as explained above, sanitation verification after an allergen clean is conducted by residue detection swabbing of the food contact surfaces of the shared equipment by the Quality Assurance team. If the residue limits are over the allowable limits, the equipment is recleaned.