Quality is extremely important for Dutch Spices. In addition to the certification we are also happy to provide additional information regarding Dutch Spices’ unique allergen management. We use a wide range of raw materials to create our seasonings and assess every one of these raw materials very thoroughly. Under European legislation 14 raw materials are labelled ‘allergenic’. These allergens are not used in Dutch Spices’ seasonings.
Dutch Spices knows what happens in the chain and opts for full transparency.
SuppliersAll our raw material suppliers comply with the most stringent VITAL standards. We have a good relationship with them and communicate transparently regarding our requirements.
Dutch Spices’ factoryIn our stringently controlled production area we manage the risk of cross-contamination and enforce the VITAL standards.
Warehouse and transportationOur warehouse management system is specially equipped and organised for the storage of allergen free products. Transportation and storage has been outsourced to a company that does not transport or store any allergens.
Dutch Spices’ production facilities are modern and strictly controlled. This means the areas meet the most stringent demands related to construction, air treatment, machinery, employee selection and training, clothing, cleaning and logistics. Overpressurisation prevents air from adjacent areas flowing into the allergen free production areas. Limiting employee and visitor access prevents cross-contamination as do a hygiene lock and having separate work clothing and materials that must remain within the department.
To control the risk of cross-contamination within the chain and the company, Dutch Spices has set-up an allergen management system. Safeguarding the food safety of its products is the most important component of this allergen management system: supplier management, entry control, training, cleaning plan, verification and checks, transport, analysis, hygiene rules and work instructions. The diagram shows how Dutch Spices applies its allergen management system from supplier management to rules and instructions related to hygiene and working.
How is the food industry dealing with the growing need for clear information about food allergens? You can now listen to the podcast on this subject produced jointly by Food Matters Live and Dutch Spices.
In 2023 the UK’s annual Allergy Awareness Week aimed at raising awareness about allergies and offering support to sufferers is from 24 – 30 April.
Natasha’s Law requires all food outlets to provide full ingredient lists with clear allergen labelling on pre-packed food for direct sale.
The NVWA noted: 60% of the inspected retail, artisan and hospitality companies gave customers inadequate information about allergens in food and dishes.
