“If any of our products contain an allergen, is so marked on the label as required by the FDA and the USDA. FDA/USDA guidelines do not require a statement on labels referring that a facility produces products containing allergens, only that if an allergen exist in the product, then the allergen must be listed.
Our products are packed in facilities that have extensive Allergen Control Plans.
Both of our production plants are SQF Level 3 certified.
Each plant has an established program that identifies allergens in each product
and establishes procedures to prevent cross-contamination to other products
and packaging miss-labeling.
Their plan includes methods and practices for all areas of control within as appropriate, including scheduling, ingredient handling and storage, blending, packing procedures, and total wash downs between products if needed. They are also third party inspected for procedure verification on a regular basis.
Suppliers that list that their “plant produces products containing allergens” are not SQF Level 3 certified or they do not have confidence in their sanitation process, so listing the plant statement is a quality/safety protection that they use. The safety of you, our customer is the most important thing to us. We will never take that for granted. Thank you for buying and enjoying our products.”
"Phil Ford, a real estate appraiser and father of four in Raleigh, North Carolina, developed his sauce around 1987 while trying to copy his mother's recipe for a western North Carolina-style barbecue sauce. The resulting fat-free, fragrant blend includes: tomato paste, apple cider vinegar, honey, molasses, mustard, horseradish, lemon juice, onions, garlic, peppers, natural hickory smoke, natural spices and salt."