Item
PEPPERONI PIZZA SEAS (20837426)
Corn Maltodextrin, Whey, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt,
Enzymes), Salt, Tomato Powder, Natural Flavors (including Smoke), Romano Cheese (Pasteurized Milk,
Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes),
Onion Powder, Garlic Powder, Yeast Extract, Lactic Acid, Spices, Citric Acid, Paprika Extract (color),
Buttermilk, with less than 2 percent Silicon Dioxide (anti-caking agent) and Sunflower Oil as processing aids
Seasoning
Locations
| Location name | Address |
|---|---|
| Sturtevant [MFG] | 1751 Enterprise Drive Sturtevant, WI 53177 |
Documents
| Type | Location |
|---|---|
| EtO Statement | Sturtevant [MFG] |
| GRAS/NDI/ODI Statement | Sturtevant [MFG] |
| Irradiation Status Statement | Sturtevant [MFG] |
| Kosher | Sturtevant [MFG] |
| California Prop. 65 | Sturtevant [MFG] |
| Product Specification Sheet | Sturtevant [MFG] |
| Ingredient Statement | Sturtevant [MFG] |
| Allergens | Sturtevant [MFG] |
| Country of Origin | Sturtevant [MFG] |
| FSVP Assessment Form | Sturtevant [MFG] |
| Item Questionnaire | Sturtevant [MFG] |
| Halal | Sturtevant [MFG] |
| Organic | Sturtevant [MFG] |
| Nutrition | Sturtevant [MFG] |
| Label Sample | Sturtevant [MFG] |
| CoA Sample | Sturtevant [MFG] |
| Safety Data Sheet (SDS) | Sturtevant [MFG] |
| HACCP Process Flow Diagram | Sturtevant [MFG] |
| HARPC Food Safety Plan (Item) | Sturtevant [MFG] |
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