I thought I would summarize some information and the responses I received as
well as some of the leg work I have been doing to better define dedicated
lines. Thank you for taking the time to reply.

First: It is important for you, the consumer, to realize that the definition
for dedicated lines does not regard what else is being run on other lines on
the same day or same time. While each company can choose to define it
further, manufacturers, FAAN, dietitians, and most people in the food
industry are referring to that particular line of equipment & packaging in
question, not the manufacturing lines around it. The assumption placed on
this term "dedicated line" is because all large companies and many smaller
companies use GMP or Good Manufacturing Practices & Allergen Protocols (see
http://www.gmp1st.com/gmp.htm for more info) to make cross contamination
between lines unlikely (yet not impossible) & follow ISO 9000 series
standards (see
http://www.iso.org/iso/en/iso9000-14000/iso9000/9001supchain.html for more
info). Yet small companies may not follow or have the means to provide
these standards. So it is important to realize that the term "Dedicated
LINE(S)" refers to that particular manufacturing line (equipment used) in
question, and does not necessarily regard other production going on at that
time. Dedicated lines does not mean necessarily that the ingredient
sources and what potential cross contamination may have occurred from this
have been scrutinized either.

To summarize the responses I received: It was interesting that many people
assumed that dedicated lines meant that was the only production going on at
that time. The biggest concern was in regard to potential airborne cross
contamination. Those that assumed dedicated lines meant other products may
be produced simultaneously were sometimes comfortable with this and some
began questioning during this thread if this was enough. Since everyone's
level of sensitivity differs, the need for dedicated lines produced in an
isolated environment (where nothing else was being produced at that time)
depended on the individual.

What I have found discussing it with peers & professionals in the industry:
From talking to many dietitians who cater to those with food allergies and
intolerances such as Celiac disease, and other persons in the food
production industry all agreed that the term was only in reference to that
particular line of production. All agreed that it is anticipated that the
company was following the standards stated above for GMP and ISO 9000
compliance but not every company (mostly smaller independent ones) that
manufactures or has food made for them (co-packers) needs to or does comply.
All agreed that highly sensitive individuals may need a dedicated plant or
at least a dedicated room. It was agreed that this issue needs to be
individualized to the consumer in question. So while many people, given the
company is in compliance with the industry standards, would be fine with the
current standards, if you have any concerns you should call the company in
questions and ask to determine the safety for you.

So in essence, if you are exquisitely sensitive to a food/additive etc. in
question and concerned about risk of cross contamination between lines
during production, call the company and find out what manufacturing,
allergen, and cleaning procedures they take to minimize risk, and decide if
this is enough for you.


Jay Berger
Miss Roben's, Your Allergy Grocer
www.AllergyGrocer.com 800-891-0083
91 Western Maryland Pkwy, #7
Hagerstown, MD 21740



[Non-text portions of this message have been removed]