ALLERGEN MANAGEMENT PROTOCOL

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--- POLICY & TRAINING ---
[ ] Allergen Management Policy Statement
[ ] Frequency of Policy Review (e.g., Annually)
[ ] Training Method (e.g., Online, In-Person) (Online Training, In-Person Training, Blended Approach)
[ ] Date of Last Allergen Awareness Training
[ ] Topics Covered in Allergen Training (Select all that apply) (Common Allergens Identification, Cross-Contamination Prevention, Menu Interpretation & Communication, Emergency Procedures, Ingredient Label Review)
[ ] Copy of Allergen Training Record/Certificate
[ ] Role Responsible for Training Updates (Executive Chef, Food Safety Manager, General Manager)

--- MENU & RECIPE MANAGEMENT ---
[ ] Describe the process for reviewing new recipes for potential allergens.
[ ] How are allergens clearly identified on the menu (e.g., symbols, bolding)? (Symbols, Bolding, Descriptive Text, Combination of methods)
[ ] Which allergens must be declared on the menu? (Gluten, Dairy, Nuts, Soy, Eggs, Fish, Shellfish, Mustard, Sesame, Celery, Lupin, Sulfites)
[ ] Describe the procedure for updating recipes to remove or substitute allergens.
[ ] Upload a sample menu highlighting allergen information.
[ ] How many times per year is the menu reviewed for allergen accuracy?
[ ] How are ingredients listed in recipes? (e.g., full ingredient list, key allergens only) (Full ingredient list, Key allergens only, Summary of allergens)

--- INGREDIENT SOURCING & STORAGE ---
[ ] Supplier Allergen Information Provided? (Yes, No)
[ ] Supplier Allergen Declarations (SDS/Technical Data Sheets)
[ ] Detailed notes on supplier allergen information and potential risks.
[ ] Ingredients Stored Separately from Allergen-Free Stock? (Yes, No)
[ ] Describe allergen storage procedures and segregation methods.
[ ] Temperature of allergen storage area (in Celsius/Fahrenheit - specify unit)
[ ] Date of last supplier allergen information review.
[ ] Which allergen types are specifically segregated and why? (Gluten, Dairy, Nuts, Soy, Shellfish, Eggs, Sesame, Mustard, Celery, Fish)

--- FOOD PREPARATION & HANDLING ---
[ ] Dedicated Utensils & Equipment? (Yes, all allergen-free dishes use dedicated equipment, Yes, dedicated equipment used for common allergens (e.g., nuts, shellfish), Limited dedicated equipment; careful cleaning protocols followed, No dedicated equipment; strict cleaning procedures are critical)
[ ] Workstation Segregation? (Dedicated allergen-free preparation stations, Separate sections within the kitchen with clear demarcation, Limited segregation; strict cleaning and sequencing of tasks, No segregation; rely on thorough cleaning and training)
[ ] Detailed Cleaning Procedures for Equipment & Surfaces
[ ] Minimum Contact Time for Sanitizer (in seconds)
[ ] Order Taking/Communication Protocol? (Verbal confirmation with kitchen, Written allergy notes on order tickets, Digital allergy flagging system, Other (Specify))
[ ] Describe the system for preventing airborne allergen contamination (e.g., during frying)
[ ] Checklist for post-preparation cleaning? (Surfaces wiped down, Equipment cleaned (blenders, slicers, etc.), Floor area cleaned, Utensils & tools sanitized)
[ ] Date of last review and update of preparation protocols

--- SERVICE & COMMUNICATION ---
[ ] Does the establishment have a clearly defined process for guests to declare allergens when ordering? (Yes, No, In Development)
[ ] Describe the standard script for servers to use when a guest declares an allergy.
[ ] Which communication methods are used to inform the kitchen about guest allergies? (Verbal Communication, Order Ticket Notes, Dedicated Allergen Flag System, Other (Specify in LONG_TEXT))
[ ] Are kitchen staff notified of allergies promptly and effectively? (Always, Usually, Sometimes, Rarely, Never)
[ ] Describe how ingredient lists are provided to guests (e.g., menu notes, separate allergen guide).
[ ] Is the menu clearly marked with common allergens? (Yes, prominently displayed, Yes, available on request, No, N/A (No allergens present))
[ ] Describe the procedure for handling modifications to dishes due to allergen requests (e.g., substitutions, omissions).

--- CLEANING & SANITATION ---
[ ] Detailed Cleaning Procedure for Kitchen Surfaces
[ ] Cleaning Agents Used (Identify potential allergens present in cleaning products) (Detergent (Specific Brand), Sanitizer (Specific Brand), Degreaser (Specific Brand), All-Purpose Cleaner (Specific Brand), Other (Specify))
[ ] Concentration of Sanitizer Used (Specify percentage)
[ ] Procedure for Cleaning Equipment (Ovens, Grills, Fryers - specific allergen residue removal)
[ ] Date of Last Deep Clean of Kitchen (Including Equipment)
[ ] Location of Allergen-Specific Cleaning Supplies
[ ] Procedure for cleaning shared equipment (e.g., slicers, mixers) after allergen-containing ingredients have been used.

--- EMERGENCY PROCEDURES ---
[ ] Emergency Contact Information (Medical Professionals)
[ ] Primary First Responder Contact (Internal) (Chef, Manager, Designated First Aider, Other (Specify in Long Text))
[ ] Secondary First Responder Contact (Internal) (Chef, Manager, Designated First Aider, Other (Specify in Long Text))
[ ] Estimated Response Time (Emergency Services)
[ ] Specific Emergency Response Steps for Anaphylaxis
[ ] Location of Epinephrine Auto-Injectors (e.g., EpiPen)
[ ] Date of Last Emergency Response Drill
[ ] Scheduled Time for Next Emergency Response Drill
[ ] Notes/Specific Considerations for Guest with Known Allergies (if applicable)

--- RECORD KEEPING & AUDITING ---
[ ] Date of Last Allergen Protocol Review
[ ] Frequency of Allergen Training (Months)
[ ] Allergen Training Method (In-person, Online, Combination)
[ ] Summary of Audit Findings (Including Corrective Actions)
[ ] Copy of Supplier Allergen Information (Example: MSDS)
[ ] Audit Result (Compliant, Minor Non-Compliance, Major Non-Compliance)
[ ] Date of Next Scheduled Audit
[ ] Details of any Near Miss Incidents (Allergic Reaction) and Follow-up Actions

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