The California Food Company

[Char52678]

I am new to this Gluten free world, about 3 weeks.

I purchased this frozen pizza from my local grocery store (Winn Dixie). It was a small reaction compared to the reason I started avoiding Gluten. However I did start to get a nauseas feeling that wasn't as bad as I've experienced in the past and then of course the immediate tired feeling, but not exhausted like in the past. I do feel like I was glutened and wonder how when the box said Gluten free. I proceeded to pull the box out of the garbage to find that its Gluten Free, but produced in a wheat factory. Has anyone else experienced this with this name brand or even other brands?

[psawyer]

Welcome,

A few of us are sensitive enough that a shared facility is a concern, but most of us are not.

Shared facility means that somewhere in the same building there is wheat--not necessarily in the same room. Are there any products containing wheat anywhere in your home? If so, you live in a shared facility.

[Char52678]

Do you not think it derived from being produced in a wheat factory?

[CalFoodCo]

Hi Char52678,

 

We're sorry for your unpleasant experience. However careful procedures are put in place so this very sort of thing does not happen - our customer's satisfaction is our highest priority. We contacted our co-packer and here was their response: 

 

We avoid cross-contamination of gluten having the following procedures in place:

• Physical segregation of ingredients: Ingredients with allergens are stored separate from ingredients without allergens
• Physical segregation and scheduling of the process: Even if we produce gluten and non-gluten base product they are produced in physically separate rooms (divided by a wall) or they are scheduled in a way that they would never be produced at the same time
• Sanitation Program: Our sanitation program is validated to eliminate allergens from the processing lines, full cleaning/sanitation on daily basis 
• Gluten allergen test: We test our product  for 10 p.p.m. of gluten on daily basis to ensure all of the gluten-free product is below the regulation limit of <20 ppm
• All our programs are audited and validated by and external 3rd party audit (QAI/NSF) who issued our Gluten Free Certification

Hope this resolves any concerns you may have, thank you!

[kareng]

 

 

 

Hi Char52678,

 

We're sorry for your unpleasant experience. However careful procedures are put in place so this very sort of thing does not happen - our customer's satisfaction is our highest priority. We contacted our co-packer and here was their response: 

 

We avoid cross-contamination of gluten having the following procedures in place:

• Physical segregation of ingredients: Ingredients with allergens are stored separate from ingredients without allergens
• Physical segregation and scheduling of the process: Even if we produce gluten and non-gluten base product they are produced in physically separate rooms (divided by a wall) or they are scheduled in a way that they would never be produced at the same time
• Sanitation Program: Our sanitation program is validated to eliminate allergens from the processing lines, full cleaning/sanitation on daily basis 
• Gluten allergen test: We test our product  for 10 p.p.m. of gluten on daily basis to ensure all of the gluten-free product is below the regulation limit of <20 ppm
• All our programs are audited and validated by and external 3rd party audit (QAI/NSF) who issued our Gluten Free Certification

Hope this resolves any concerns you may have, thank you!

 

 

That's good to know but you are replying to a 3 year old complaint!