Allergen Control SOP

Use this Allergen Control SOP to ensure proper handling, storage, and labeling of allergenic ingredients, reducing cross-contact risks in daily operations.

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Food & Hospitality
Allergen Control SOP

Allergen Identification And Assessment

Segregation And Storage

Handling And Preparation Controls

Cleaning And Sanitation

Labeling And Communication

Employee Training And Awareness

Supplier And Ingredient Control

Monitoring And Verification

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Allergen Control SOP

Use this Allergen Control SOP to ensure proper handling, storage, and labeling of allergenic ingredients, reducing cross-contact risks in daily operations.

1. Have all major food allergens used in the facility been identified and documented?

2. Are ingredient lists regularly reviewed for hidden or new allergens?

3. Is there a process in place to assess allergen risks in new products or formulations?

4. Are new allergens identified and assessed before new products are launched?

5. Is there a system to track and update allergen information as needed?

1. Are allergenic ingredients stored separately from non-allergenic ones to prevent cross-contact?

2. Are allergen storage containers clearly labeled and sealed?

3. Is there a designated area for allergen-containing finished goods?

4. Are allergenic ingredients stored in airtight containers to prevent contamination?

5. Is allergen storage properly documented and easily accessible for review?

1. Are separate utensils, cutting boards, and equipment used for allergen and non-allergen foods?

2. Are preparation areas cleaned and sanitized between uses involving allergens?

3. Is staff trained to avoid cross-contact during food handling and assembly?

4. Are allergen ingredients handled first to minimize the risk of cross-contact?

5. Is there a protocol for handling allergens during the cooking process?

1. Are validated cleaning procedures in place for removing allergen residues?

2. Are cleaning tools color-coded or dedicated for allergen control areas?

3. Is cleaning effectiveness verified through testing or inspection?

4. Are cleaning procedures reviewed and updated regularly?

5. Are staff trained in proper cleaning methods for allergen control?

1. Are food products clearly labeled with all allergen content according to regulatory standards?

2. Is allergen information communicated accurately on menus, packaging, and digital platforms?

3. Are procedures in place to manage changes in ingredients that affect allergen content?

4. Are allergen labels reviewed regularly to ensure compliance with current regulations?

5. Is allergen information communicated clearly in non-packaged food environments (e.g., in restaurants)?

1. Have all employees received training on allergen risks, control procedures, and hygiene practices?

2. Is refresher training conducted periodically and for new hires?

3. Do staff understand the consequences of allergen cross-contact for consumers?

4. Is allergen training incorporated into regular food safety training sessions?

5. Are employees aware of the procedures to follow in case of an allergen-related incident?

1. Are suppliers required to declare all potential allergens in ingredients or materials?

2. Are supplier allergen control practices audited or verified periodically?

3. Are delivery and receiving procedures in place to check for allergen labeling and segregation?

4. Are there procedures to ensure suppliers update allergen information as needed?

5. Is there a contingency plan for dealing with supplier allergen mislabeling or contamination?

1. Are allergen control procedures regularly monitored and recorded?

2. Are corrective actions documented and implemented when issues are found?

3. Is there a designated person responsible for overseeing allergen management?

4. Are routine allergen audits conducted to ensure compliance?

5. Is there a system in place to review allergen-related incidents and improve controls?