Safety is paramount to us at Vega ®, therefore all our facilities are 3rd party audited and follow Good Manufacturing Practices (GMPs) to ensure all
allergen ingredients are stored away from non-
allergen ingredients, and strict sanitation
procedures are followed, to ensure risk for cross contamination is minimized.
Districts that participate in the NSLP are required, among other things, to have food
safety programs and participate in health inspections by state or local health departments at least twice annually.4 School food
safety plans must comply with U.S. Department of Agriculture guidance and hazard analysis and critical control point principles and apply those to any location where school nutrition program food is stored, prepared, or served.5 However, regardless of a school's NSLP participation, districts typically have policies and
procedures to prevent
allergens from contaminating other food.6