1. It’s Up to YOU Seelyville Bakery Revised: April 04, 2009 Replaces: New ALLERGEN CONTROL

2. Allergen Control Today’s Objectives – Define purpose of allergen control – Define allergens used at our plant – Describe individual responsibilities for product protection – Explain consequences of not following the allergen control program

3. What is an Allergy? These chemicals trigger allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, or cardiovascular system An immune system response to a substance that the body mistakenly believes is harmful When a person is exposed to the substance, their immune system attempts to protect the body by releasing massive amounts of chemicals to protect the body

4. Exposure to Allergens: Inhalation Inhaled pollens, mold, house dust mites, chemicals, or animal dander and saliva Physical Contact Touching cosmetics, plants, soaps or detergents, chemicals, metals, or latex Ingestion Eaten or taken by mouth, including certain foods or medication Injection Injected under the skin, such as medication or venom from the bites or stings of bees, hornets or other insects Our challenge as food manufacturers

5. Allergic Reactions May be triggered by a tiny amount of the allergen Can occur in as little as 5 minutes after exposure to the allergen May range from relatively short-lived discomfort to anaphylactic shock and death

6. Allergic Reaction Symptoms Hives Asthma symptoms Swelling of the mouth and throat area Difficulty breathing Vomiting Diarrhea Cramping A drop in blood pressure Loss of consciousness

7. Food Allergies 8% of children & 2% of adults have true food allergies Affects 6 to 7 million Americans Food-induced allergic reactions send 29,000 people to the emergency room each year* 150 to 200 people die each year from anaphylactic allergic reactions* (a fatality once every 2 ½ days) *Food Processing Magazine, November 2002 “Plain talk about allergen management”, by John Gregerosn

8. DairyEgg WheatSoybeans Tree NutsPeanuts SeafoodShell Fish Categories of Food Allergens (Responsible for 90% of food related allergic reactions)

9. Strict avoidance is the only way to prevent a severe allergic reaction

10. Responsibility Responsibility of food manufactures of food manufactures Prevent cross-contamination of our products with allergens Use labels that warn of the presence or potential presence of allergen in our product

11. Allergens can become part of our food through unintended routes: 1. Cross-contamination of an ingredient before it is received 2. Cross-contamination of an ingredient after it is received 3. Accidental mis-formulation

12. Allergens can become part of our food through unintended routes: 4. Cross-contamination of the product with a different, allergen containing product 5. Improper cleaning after running a product that contains an allergen 6. Employee practices – cross contamination from an allergen line to a non-allergen line

13. Allergens in ingredients used at Seelyville: Milk Allergen Soy Allergen EGG Allergen Wheat Sesame Seeds

14. Wheat is in every product as wheat flour Soy is in products as soybean oil or soy lecithin Our position on Soybean Oil - The highly refined soybean oils that we use are not considered an allergen risk, and therefore, do not require allergen labeling. By regulation we are required to label for Soy Lecithin as an allergen when it is used as a processing aid or ingredient. This labeling appears in the allergen contains box or in the ingredient statement. Note that it will appear in the allergen contains box as “SOY”. If this “SOY” allergen declaration is for soy lecithin alone, an allergen clean up is not required for a change over to a product that does not have SOY declared in the allergen contains box. This is supported by the University of Nebraska (FARRP)

15. l Follow all rules, policies, and programs associated with the allergen control program. l DO NOT take short cuts. l Do not bring or consume food, beverages, or medication in production areas. Prevent Allergen Contamination

16. l Receiving –store all like allergenic materials in specific areas. –label all allergen ingredients in a noticeable manner. –Review new packaging graphics prior to use. l Sanitation –Perform effective cleanups of production lines –Thorough inspection of equipment after cleanups –Allergen validation testing Prevent Allergen Contamination

17. Maintenance Clean tools when finished working on an allergen line. Bar Code Readers Help assure correct packaging – make sure you are performing your checks correctly Employee Practices –All employees need to be aware of possible cross contamination via: tools, brushes, rags clothing, aprons, gloves, hands Prevent Allergen Contamination

18. Baking & Snack Trade Magazine July 2000, page 10

19. September 11, 2002 Kellogg USA Has Recalled Kellogg's® Cracklin' Oat Bran® and Kellogg's® Smart Start® Cereals Battle Creek, MI (SafetyAlerts) - The Food and Drug Administration (FDA) said that Kellogg USA has recalled a limited number of Kellogg's® Cracklin' Oat Bran® cereal products because they may contain undeclared egg, milk or soybeans and a limited number of Kellogg's® Smart Start® cereal club store packs because they may contain undeclared almonds and milk. These recalls were initiated after investigation of consumer complaints revealed that products containing the listed allergens were mixed in with products which do not contain these allergens. Subsequent investigation indicates that the problems were caused by a temporary breakdown in the manufacturing facility production and packaging processes.SafetyAlerts February 12, 2002 Campbell Soup Company Has Recalled Classic Tomato Soup CAMDEN, NJ (SafetyAlerts) - The Food and Drug Administration (FDA) said that Campbell Soup Company (NYSE:CPB) is voluntarily recalling one day's production, 19,792 cases (12 cans in a case) of its 18.7 ounce cans of soup labeled Campbell's Ready To Serve Classic Tomato because it may contain undeclared milk and soy protein. The recall was initiated after Campbell investigated the complaints and discovered that a small quantity of the milk- and soy protein-containing product was distributed in packaging that did not reveal the presence of these ingredients. The mislabeled can contains Ready To Serve Classic Creamy Tomato Soup and not Ready To Serve Classic Tomato Soup as shown and described on the label.SafetyAlerts

20. Teen with peanut allergy dies after kiss Updated: 8:20 p.m. ET Nov. 28, 2005 SAGUENAY, Quebec - A 15-year-old girl with a peanut allergy died after kissing her boyfriend, who had just eaten a peanut butter snack, hospital officials said Monday. Christina Desforges died in a Quebec hospital Wednesday after doctors were unable to treat her allergic reaction to the kiss the previous weekend. Desforges, who lived in Saguenay, about 155 miles north of Quebec City, was almost immediately given a shot of adrenaline, a standard tool for treating the anaphylactic shock brought on by a peanut allergy, officials said.

21. The allergens we control at Seelyville are Egg, Sesame Seeds, and Milk Take Home Messages Milk Allergen EGG Allergen Sesame Seeds

23. n Allergen control measures must be followed without exception to protect our customers. n We are individually responsible for the protection of our consumers by complying with the allergen control program n Immediately report all accidents and incidents involving the product. n DO NOT bring nuts into the plant (lunches, snacks, pot-luck dinners….) Take Home Messages

27. Questions and Answers