AFIA’s FOOD and ALLEGENS POLICY
· We support and encourage Organic Farming, Ethical Trade, Fairtrade, and support of local businesses and growers where possible, which offer a more balanced trading system.
· We are committed to the responsible sourcing of raw materials and ingredients.
· We do not use GM material, nanotechnology, enzymes, colouring, artificial flavouring, added nutrients, hydrogenated fat or soya.
· Our aim is for clean simple minimal ingredients in all our products.
· We prefer to use whole grains where possible and every ingredient used in making a product is listed on the label. With exception of spices, these are grouped together.
· Allergy Advice is highlighted in bold for all food packs with the ingredients: as per pack / product information regardingthe 14-major allergens are highlighted in accordancewith the2014 FIC regulations and accordance to the FSA guidelines on allergen management.
· All our Wheat & Gluten Free products are analytically certified; and all precautions are taken to ensure contamination does not happen.
· We recognise the following as allergens & where possible have transferred the guidelines to our products:
· 1. Celery
· 2. Crustaceans
· 3. Eggs
· 4. Fish
· 5. Gluten
· 6. Milk
· 7. Mustard
· 8. Nuts
· 9. Peanuts
· 10. Sesame
· 11. Soybeans
· 12. Sulphur dioxide
· 13. Lupin
· 14. Molluscs.
The only allergen that has a legal maximum limit is Gluten. Afia’s gluten free flours comply with this limit < 20ppm. Our independent analytical tests certify all our Wheat & Gluten Free foods have <5ppm. The remaining allergens have no defined maximum limits and no other allergens are used.
· We take all precautions for all our Wheat & Gluten Free products to be free from the 14-major food allergens.
· We can only confirm our products are Wheat & Gluten Free certified through our independent laboratory tests.
· We cannot guarantee our Wheat & Gluten Free products are contact free from the other major food allergens from source of origin and through the supply chain.
· Afia’s does not use any of the above listed major allergens except GLUTEN which is used to make Traditional Wheat Pastry Samosa only (non-Wheat & Gluten Free), and DAIRY in the form of paneer (firm Indian vegetarian whole milk cheese for Paneer fillings).
· Wheat four is NOT used with equipments, utensils, and washing materials for making Wheat & Gluten Free Foods,
· Products made with wheat flour are NOT made on the same day as for making wheat & gluten free products.
· Product formulation is defined by GMP, where we at Afia’s responsibly source ingredients from reputable suppliers whose allergen status is known and to actively avoid introducing new allergens to our products.
· We have procedures & training for all our staff to prevent any cross contamination occurring on our site.
· The FSA guidelines express “warning labels should only be used where there is demonstrable & significant risk of allergen cross contamination... it should not be a used as a substitute for GMP”.
· We constantly review our allergen labelling & with the above quote in mind try and give our consumers the clearest view on the likelihood of allergens in our product. Afia’s foods retail packaging has allergen information declared as appropriate.
For more information on allergens please visit:
http://www.food.gov.uk/multimedia/pdfs/maycontainguide.pdf