Food safety
Kitchen Allergen Control Checklist
- Who checks
- Head chef, sous chef or shift manager
- When
- Weekly, and whenever the menu, a recipe or a supplier changes
- Time
- ~30 min · 21 items
| Location | Date and time | Inspector | Signature |
You can't cook out or sanitize away an allergen: once peanut or shrimp protein ends up in a dish, it is dangerous to an allergic guest at any temperature. That's why allergen control relies on information and separation — an up-to-date allergen matrix, segregated storage, clean utensils and a clear handover of the order from front of house to the kitchen and back.
It works best in two passes: during the day, check paperwork, storage and talk to the team; during service, watch how an allergy order actually flows. Any "no" in the Preparation and Ordering & Service sections must be fixed before the next allergy order.
Allergen information
-
1
Every menu item has an allergen matrix entry Each dish lists the major allergens required in your country. A common reference is the 14 EU allergen groups: cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulphites, lupin, molluscs.☐ Yes☐ No
-
2
The allergen matrix was updated after the last menu change The matrix revision date is later than the launch of new dishes and recipe changes; daily specials and promotions are included too.☐ Yes☐ No
-
3
Bought-in ingredients have been checked against manufacturer labels For sauces, spice blends, bread and prepared items, the matrix reflects every allergen on the pack, including "may contain traces of…" warnings.☐ Yes☐ No
-
4
The matrix is re-checked whenever a supplier or product changes Ask which products were swapped in the last month: each one has a record of the ingredient check. The same sauce from a different manufacturer may contain different allergens.☐ Yes☐ No
-
5
Guests can find out which allergens a dish contains The menu shows allergen icons or a note that the server can provide the information; front-of-house staff have access to the current matrix.☐ Yes☐ No
Storage
-
6
Allergenic ingredients are stored in closed, labeled containers Nuts, sesame, flour and milk powder are kept in sealed, labeled containers, not open bags.☐ Yes☐ No
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7
Dry allergens are stored below other foods Nuts, flour, sesame and breadcrumbs sit on the lower shelves so spills can't fall into other containers.☐ Yes☐ No
-
8
Gluten-free and other allergen-free products are stored separately Gluten-free bread, pasta and flour are kept in a dedicated area or a sealed, clearly marked container.☐ Yes☐ No
Preparation
-
9
Dedicated equipment is available for allergy orders A separate board and knife (often purple), tongs and a pan. If there is no dedicated set, the cook washes shared equipment immediately before preparing the order.☐ Yes☐ No
-
10
Gluten-free items are not cooked in the shared fryer Fries for a gluten-intolerant guest are not cooked in oil used for breaded products; if there is no separate fryer, the guest is told.☐ Yes☐ No
-
11
The cook washes hands and changes gloves before an allergy order Watch an allergy order being prepared or ask the cook to walk you through the steps.☐ Yes☐ No
-
12
Work surfaces are washed, not just wiped, before an allergy order The surface is cleaned with detergent and rinsed: wiping with sanitizer alone does not remove allergen protein.☐ Yes☐ No
-
13
Recipe ingredients are never substituted without updating the matrix Ask cooks whether they swapped anything because an item ran out (a different sauce, topping or flour). Every substitution is approved by the chef and reflected in the matrix.☐ Yes☐ No
-
14
Containers of nuts, sesame and breadcrumbs on the line are covered and have their own spoons Toppings are not left open above other containers, and the nut spoon does not end up in other garnishes.☐ Yes☐ No
Ordering and service
-
15
The guest's allergy is clearly flagged on the kitchen ticket Look at 2–3 tickets: there is a prominent "ALLERGY: …" flag naming the allergen, not just "no nuts" in the comments.☐ Yes☐ No
-
16
The server confirms the allergy order verbally with the chef or lead cook In addition to the POS flag, the server tells the kitchen in person and the kitchen repeats the allergen back.☐ Yes☐ No
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17
The allergy dish is run separately and clearly marked The plate carries a flag, sticker or goes on a separate tray; it is carried on its own and set down in front of that guest.☐ Yes☐ No
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18
Staff never guess when asked about ingredients Ask a server: "Does this sauce contain nuts?" The right answer is to check the matrix or ask the chef, not "I don't think so."☐ Yes☐ No
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19
Staff know what to do if a guest has an allergic reaction The employee can describe the steps: call emergency services immediately, inform the manager, stay with the guest, help them use their adrenaline auto-injector if they carry one; they know the local emergency number.☐ Yes☐ No
Training
-
20
Kitchen and front-of-house staff have completed allergen training Training records are signed; new hires are trained before their first unsupervised shift.☐ Yes☐ No
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21
A list of major allergens is posted in the kitchen and front of house A reference sheet with the allergens and the allergy-order procedure is posted at the pass and in the service station.☐ Yes☐ No
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/allergen-control
Common violations
- The allergen matrix was written at opening and never updated. The supplier changed the sauce or bread, nuts or sesame appeared in the ingredients, and the server confidently tells the guest "no."
- Staff remove the allergen from a finished dish — picking nuts off a dessert or scraping off the sauce. Protein traces remain, and that is enough for a guest with a severe allergy.
- A gluten-free side is fried in the shared fryer with breaded items. On paper the dish is gluten-free, but it is not safe for a guest with celiac disease.
- Servers answer ingredient questions from memory. A wrong answer to a direct allergen question is the most serious service mistake there is.
Frequently asked questions
The mandatory list is set by the regulations in your country. The 14 EU allergen groups are a widely used international reference; even if your local list is shorter, it makes sense to track the extended list, especially if you serve many tourists.
In a regular kitchen where the same ingredient is used in other dishes, cross-contact cannot be ruled out entirely. It is more honest to tell the guest about the risk of traces and let them decide than to promise "100% free."
Every time the menu, a recipe or an ingredient supplier changes, plus a scheduled review — for example, once a quarter. The head chef owns it, and changes are communicated to front of house the same day.
Employee test on this topic
Food hygiene and safety
Allergen Awareness Test for Front-of-House and Kitchen Staff
Allergen test for servers and cooks with answers: hidden sources, cross-contact, passing on orders, labeling and anaphylaxis.
Food hygiene and safety
Food Hygiene and Safety Test for Kitchen Staff
Test for cooks and kitchen staff with answers: handwashing, fitness to work, storage temperatures, labeling, cross-contamination and allergens.
Service
Waiter Test: Service Standards
Waiter certification test with answers and explanations: greeting guests, taking orders, serving, complaints, allergies, alcohol and safety.
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