Item
Econo Mayonnaise (21960)
SOYBEAN OIL, WATER, CORN SYRUP, EGG YOLKS, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF MUSTARD SEED, SALT, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR. CONTAINS: EGG.
Food Ingredient
Attributes
- Ingredient declaration
- PHO-free
- Ready-to-Eat (RTE)
Locations
| Location name | Address |
|---|---|
| Waukesha | 500 South Prairie Avenue Waukesha, WI 53186 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| GMO | Waukesha | 21960 GMO 010625.pdf | 1/6/2025 | 1/6/2027 |
| Product Specification Sheet | Waukesha | 21960A.pdf | 10/24/2023 | 10/23/2026 |
| Ingredient Statement | Waukesha | 21960P.docx | 2/19/2025 | 2/19/2028 |
| Shelf Life | Waukesha | 21960P.pdf | 10/17/2023 | 10/16/2026 |
| CoA Sample | Waukesha | 21960SUT COA Example Lot H10323.pdf | 4/15/2023 | 4/14/2025 |
| Label Sample | Waukesha | 21960SUT Label.pdf | 1/6/2025 | 1/6/2026 |
| Allergens | Waukesha | Allergens.pdf | 2/3/2024 | 2/2/2026 |
| Lot Code | Waukesha | Code Date Format (use by date) 2024.pdf | 1/3/2024 | 1/2/2027 |
| Country of Origin | Waukesha | Country of Origin.pdf | 1/9/2025 | 1/9/2028 |
| Item Questionnaire | Waukesha | Item Questionnaire.pdf | 10/19/2021 | 10/18/2024 |
| National Bioengineered Food Disclosure Standard (Simplified) | Waukesha | National Bioengineered Food Disclosure Standard (Simplified).pdf | 1/6/2025 | 1/6/2028 |
| Nutrition | Waukesha | Nutrition.pdf | 1/3/2025 | 1/3/2028 |
| HACCP Process Flow Diagram | Waukesha | PFC_I-Mayo_and_WhiteSaladDressing_20210325.pdf | 3/25/2021 | 3/25/2023 |
| California Prop. 65 | Waukesha | Prop65-Suter 21959 21960 9429.pdf | 8/17/2021 | 8/17/2023 |
| HACCP | Waukesha | QA-P04-FSP-Sum-I-Mayonnaise White Salad Dressing.pdf | 9/21/2021 | 9/20/2024 |
| HARPC Food Safety Plan (Item) | Waukesha | QA-P04-FSP-Sum-I-Mayonnaise White Salad Dressing.pdf | 9/1/2021 | 8/31/2024 |
| Suitability Requirements | Waukesha | Suitability Requirements.pdf | 1/6/2025 | 1/6/2028 |
| Safety Data Sheet (SDS) | Waukesha | VF SDS Mayonnaise.pdf | 11/18/2022 | 11/17/2025 |
