Allergen Assessment Checklist
Use this list to check your allergen compliance with The Food Information Regulations 201 and Article 5, Regulation EU 852/2004
BUSINESS NAME: ASSESSMENT DONE BY: DATE: |
YES | NO | Notes/Action Required | |
Is there allergen advice which customers can see ? Sign on the wall or on the menu? | |||
Do all staff know about the 14 allergens and the risks? | |||
Is allergen awareness part of your staff training? | |||
Do your staff know how they advise customers of allergens in food? eg. verbally, written. | |||
Do your staff record allergy free request clearly on orders taken? | |||
Have you a written system in place for allergen safety? eg. Safer Food Better Business/Other. | |||
Have you analysed all items on your menu to identify allergens in them? Use FSA matrix. | |||
Has your supplier provided you with allergen information? They have to do this | |||
Do you review your allergen information if you change supplier/or menu? | |||
Are your recipes subject to regular change by chefs on duty? Consider risk. | |||
Are front of house staff told about if any recipe changes by the kitchen? | |||
Do you check pre-packed ingredients to see if they include allergens? Always shown in bold. | |||
Do you keep nuts and other high risk allergens clearly labelled and stored away from other ingredients? | |||
Do you have a safe system in place if you have to prepare an order for someone who has allergens? | |||
Do you have hot running water, soap and hand towels to wash hands? Anti-bacterial gel is not sufficient to remove allergenic protein. | |||
Do you pre-clean with hot water and sanitiser before preparing an order? | |||
Do you use separate boards, knives, spoons etc ? This reduces risk of cross contamination. | |||
If you serve buffet type foods how do you stop allergen contamination from happening? | |||
Do you label takeaways where you know an allergen free order has been prepared? | |||
Other controls we use: |
Allergen V1/9/18: this assessment will be reviewed annually