Allergen Policy


  • Mrs. Ressler’s Food Products Company takes foods allergies* very seriously because they affect our consumers. We have an Allergen Control Program (ACP) which includes identifying, and controlling food allergens in our processing facility from the incoming ingredients until the final product. The ACP addresses our raw material storage, use of rework, sanitation, labeling control, staff training, production scheduling and good manufacturing practices.

  • We have procedures and training for our staff to prevent any cross contamination occurring in our site. Our suppliers of raw ingredients and packaging are risk assessed to determine the probability of unintentional presence of allergen. With this information our staff can identify allergen containing ingredients on receipt in our site and store the material in designated areas.

  • We constantly review our product labeling in accordance with the USDA FSIS; Label definition, required features (9 CFR 317.2), and Ingredients statement (9 CFR 381.118).

  • Our goal is to provide safe, high quality food products for our consumers. Therefore, we have developed strict rules about the labeling of allergens on our products.
Allergens
  • Our allergen labeling policy consists of two parts, when labeling of allergens that are part of the product formulation:

                1) We will always declare the presence of any of the top allergens (peanuts, tree nuts, milk, egg, soy, wheat, fish and crustacean                               shellfish) whenever they are part of the recipe regardless of the source (e.g., flavors, spices, colors, other minor ingredients, etc.).*

                2) We will label these allergens in commonly understood terms at least once within the ingredient listing (e.g., Isolated Soy Protein.)

  • The label is the best source in determining what is in the product. The ingredient listing statement will provide information on ingredients that may be of concern to you. If you would like additional information, you may contact us at 215- 744-4700.

     * While more than 160 foods can cause allergic reactions in people with food allergies, the Food Allergen Labeling and Consumer Protection Act (FALCA) has identified the eight most common allergenic foods. These eight foods account for 90 percent of food allergic reactions. They are: milk, eggs, fish (such as bass, flounder, and cod), crustacean shellfish (such as crab, lobster, and shrimp), tree nuts (such as almonds, walnuts, and pecans), peanuts, wheat, and soybeans. These eight and any ingredients that contain protein derived from one or more of them are designated as "major food allergens" by the FALCPA, which was passed by US Congress in 2004 and became effective in 2006.