Item
2GGAN50 Cooked Italian Sausage (2GGAN50)
Pork, Water, Spices, Sea Salt, Dried Cane Syrup, Red Bell Pepper Powder, Dried Garlic, Flavorings.
Protein - Mammal
Locations
| Location name | Address |
|---|---|
| Fontanini Foods, LLC | 8751 W. 50th Street McCook, IL 60525 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Label Sample | Fontanini Foods, LLC | 2GGAN50 Case Label.png | 6/14/2018 | 6/14/2019 |
| Natural | Fontanini Foods, LLC | 82509 All Natural Statment.pdf | 11/20/2018 | 11/20/2019 |
| Allergens | Fontanini Foods, LLC | Allergens.pdf | 6/12/2018 | 6/11/2020 |
| CoA Sample | Fontanini Foods, LLC | Bellisio Foods CoA example.docx | 7/17/2018 | 7/16/2020 |
| Country of Origin | Fontanini Foods, LLC | Country of Origin.pdf | 7/17/2018 | 7/16/2021 |
| Lot Code | Fontanini Foods, LLC | Examples of Packaging Lot Codes.doc | 2/7/2018 | 2/6/2021 |
| Gluten | Fontanini Foods, LLC | gluten free statement 2GGAN50.doc | 3/3/2017 | 3/3/2018 |
| HACCP | Fontanini Foods, LLC | HACCP LETTER.pdf | 6/28/2022 | 6/27/2025 |
| Ingredient Statement | Fontanini Foods, LLC | Ingredient Statement 2GGAN50 2018.pdf | 4/10/2018 | 4/10/2019 |
| Irradiation Status Statement | Fontanini Foods, LLC | Irradiation Statement - 2GGAN50.pdf | 11/25/2017 | 11/25/2019 |
| Item Questionnaire | Fontanini Foods, LLC | Item Questionnaire.pdf | 6/12/2018 | 6/12/2019 |
| Melamine | Fontanini Foods, LLC | melamine 2017.doc | 3/7/2017 | 3/7/2018 |
| Organic | Fontanini Foods, LLC | Organic Statement.doc | 3/7/2017 | 3/7/2018 |
| HACCP Process Flow Diagram | Fontanini Foods, LLC | Pizza Topping Flowchart.pdf | 7/17/2018 | 7/16/2020 |
| Product Specification Sheet | Fontanini Foods, LLC | ProductFactSheet_82509_06-28-2022.pdf | 6/28/2022 | 6/27/2025 |
| California Prop. 65 | Fontanini Foods, LLC | PROPOSITION 65 LETTER packaging 2019.pdf | 2/5/2019 | 2/4/2021 |
| Safety Data Sheet (SDS) | Fontanini Foods, LLC | SDS.doc | 3/7/2017 | 3/7/2018 |
| Suitability Requirements | Fontanini Foods, LLC | Suitability Requirements.pdf | 4/10/2019 | 4/9/2022 |
