Clamshell, 6ct Cookie (01648)

It’s the policy of LINDAR Corporation to have an Allergen Control Program to ensure that no known food allergens contaminate any food packaging. Since LINDAR Corporation doesn’t process raw food ingredients, the likelihood of allergen contamination is very low. 2. OBJECTIVE To define the general policies and procedures that constitute an effective allergen control program. 3. SCOPE All employees must follow these guidelines to ensure that food packaging isn’t contaminated with allergens. 4. PROCEDURE 4.1. DEFINITIONS 4.1.1 There are known food allergens that must be carefully restricted from any food packaging. These allergens are: eggs, coconut, milk, wheat, soy, peanuts, tree nuts, sea food, sesame seeds, and shell fish. 4.2. RESPONSIBILITY 4.2.1 It’s the responsibility of all employees to thoroughly wash their hands after they have been in contact with any food allergens and before they handle any food packaging. In addition, any trace amounts of these products must be thoroughly cleaned up from their consumption area and disposed of properly before the employee leaves that area. 4.3. TRAINING 4.3.1 All employees are provided the definitions of the 8 known food allergens and the clean up expectations during the annual GMP training. Any new employees receive the GMP guidelines as part of their new employee orientation. 4.4. RETENTION OF RECORDS 4.4.1 Training records for the yearly GMP training are maintained in HR files. 5. POLICY It’s the policy of LINDAR Corporation to have an Allergen Control Program to ensure that no known food allergens contaminate any food packaging. Since LINDAR Corporation doesn’t process raw food ingredients, the likelihood of allergen contamination is very low. 6. OBJECTIVE To define the general policies and procedures that constitute an effective allergen control program. 7. SCOPE All employees must follow these guidelines to ensure that food packaging isn’t contaminated with allergens. 8. PROCEDURE 8.1. DEFINITIONS 4.1.1 There are known food allergens that must be carefully restricted from any food packaging. These allergens are: eggs, coconut, milk, wheat, soy, peanuts, tree nuts, sea food, and shell fish. 8.2. RESPONSIBILITY 4.2.1 It’s the responsibility of all employees to thoroughly wash their hands after they have been in contact with any food allergens and before they handle any food packaging. In addition, any trace amounts of these products must be thoroughly cleaned up from their consumption area and disposed of properly before the employee leaves that area. 8.3. TRAINING 4.3.1 All employees are provided the definitions of the 8 known food allergens and the clean up expectations during the annual GMP training. Any new employees receive the GMP guidelines as part of their new employee orientation. 8.4. RETENTION OF RECORDS 4.4.1 Training records for the yearly GMP training are maintained in HR files. REVISION HISTORY Rev. Date Description Training Requirements A 4/04/11 Created Initial Document B 05/01/2017 Added Coconut to list of allergens completed B 07/01/2019 Reviewed for compliance N/A B 06/15/2020 Reviewed for compliance N/A B 07/02/2021 Reviewed for compliance N/A C 07/01/2022 Reviewed for compliance, added sesame seeds Completed

Packaging – Food Contact