Allergen checklist for managers
- Have you made clear to the team, who has overall responsibility for allergen management?
- Is a responsible member of staff available on each shift to manage requests from customers with allergies?
- If you use a sign requesting customers ask about allergens, is this displayed prominently in a place where customers make their food choices?
- Are staff clear on how to avoid allergen cross-contamination?
- Do kitchen staff know how to record allergens when recipes are changed?
- Are there procedures in place when ingredients are delivered, to verify that you have received the items you have ordered?
- If there are any changes to the ingredients in your regular order (for example substitutions), do you have a procedure in place to approve and record this?
- Are there clear instructions in place for the cleaning of premises, equipment and work tools?
- You could also Suggest staff ask customers whether they have allergies or intolerances when taking orders.
- Have a statement on printed menus and flyers to inform customers how to obtain allergen information for your dishes.
- Provide instructions in the kitchen area to explain how to prevent cross-contamination.
- Ask staff to use an allergy matrix when planning recipes.
- Provided staff with suitable allergen training on an annual basis.
- Make your staff aware of what to do if a customer has an allergic reaction during a meal.
- Allergen checklist for kitchen staff
