Excalibur Seasoning: Part 8 - Allergens & Documentation
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Excalibur Seasoning: Part 8 - Allergens & Documentation
This is Part 8 of a mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. We asked John Brewer about Excalibur Seasoning to explain how they handle allergens, labeling, and documentation. Be sure to subscribe to WaltonsTV YouTube channel and click the green Watch button on the Walton’s Blog section to be the first to know when new videos are released.
https://www.youtube.com/watch?v=NzryL4FbbvA
Excalibur Seasoning Mini-Series
There are still more videos to be released over the next week and a ton of great content about seasonings, and specifically Excalibur Seasoning. Make sure you don’t miss a single episode and subscribe to the WaltonsTV YouTube Channel and click the “Watch” button on the Walton’s Blog section of Meatgisitcs.com to be notified of all new videos, promotions, sales, and news from Walton’s.
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Summary
In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about how they handle allergens, labeling, and documentation.
How does Excalibur Seasoning handle documentation?
A lot of their documentation is handled in their SQF Level 3 certification and compliance. SQF is all about documentation. Every input and output for a seasoning it logged, assigned a lot number, and is tracked. For more information on Excalibur Seasonings SQF Level 3 certification, visit waltonsinc.com/excalibur and watch Part 3 of our Excalibur Seasoning mini-series with John Brewer.What is the blue label that is on some of the Excalibur Seasoning packages?
It simply identifies that there is an allergen in that product. The blue labels are Excalibur’s way of specifically being proactive towards the possibility of a recall. Most recalls by a meat or food processor occur due to the failure to list an allergen on the label, or an allergen gets introduced where it shouldn’t. USDA inspectors love the blue label because allergens are required to be separated in a meat processing facility from the rest of the raw materials and inputs. The blue label allows the customer to identify allergens quickly and USDA inspectors to quickly visualize if a processor is adhering to proper storage of seasonings and allergens. It is a food safety initiative, that helps make things easier for a processor to separate allergens from the rest of their raw materials.
