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I've been doing so much policy work that it has started to become a blur. Please let me know if you see any weaknesses in my plan. My personal strategy is to err on the side of caution and throw away anything that was affected. I should be informed right away if there is a spill. If anything got on those bags, I would suggest throwing it away. The only exception is flour which comes in those dumb paper-esque bags. All of the packages are impermeable, so I am confident we would be able to remove it. If it is a solid, we would probably sweep/vacuum the debris and ensure it hasn't got on other cases. Follow up with an allergen swab and make sure it is effective. Put cones around an area, spill a small amount, use some of the absorbent, and mop afterwards. Thinking about this now, I should verify that our floor cleaner is able to remove allergens.
![nsf track separator nsf track separator](https://it.ucmerced.edu/sites/it.ucmerced.edu/files/documents/achitecturevisualization.png)
They are stored on the bottom shelf or their own pallet. None of the liquids are stored above anything they could drip on. If it is a liquid, I have a large spill kit in the storage area that can absorb 4-5x of the largest cases. Out of sheer curiosity, what is your plan if you have an allergen breach (punctured case or the like) perhaps thats what needs a bit of work, as your storage plan sounds good to me Especially for ingredients that will eventually be packed and shipped together on the same pallet. I initiated sesame labeling on all products when I was hired. I totally understand the concern for allergen safety. Should I explore plastic barriers for between the pallets? Is there a required distance? They stay on the pallets until packed and shipped elsewhere. My question is this: Is this sufficient? The risk assessment for cross-contact was very low. (For example: Wheat on top shelf, wheat & soy on middle shelf, and wheat, soy, & fish on the bottom shelf. The others are stored on shelves with the best spacing I can manage. I have created zones with colored floor tape for products with single or no allergens. Not only is this not financially attainable, but we have many ingredients with complex and differing allergen profiles. The inspector suggested putting up pallet racking and making each shelf dedicated to a specific allergen. They are stored on pallets near each other. They are in individual containers, sealed cardboard cases, and in some cases additional plastic wrap around the cases. The products are sealed bottles/packets of sauce. We recently completed an NSF supplier audit and were dinged for a major nonconformance on allergen storage.