Get safely back to business with our COVID-19 specific resources

Allergen Checklist

Evaluate and control food safety hazards for allergic consumers
Use an allergen digital checklist and perform inspections on your mobile device

Get everyone on the same paperless page.
Rated 4.6/5 stars on Capterra from 76 ratings
Available on iOS, Android and Web
Get started for FREE

What is an Allergen Checklist?

An allergen checklist is a tool used by food businesses to evaluate allergen control measures during food production. Using an allergen checklist ensures that food products are safe from food allergens that pose negative health risks to allergic consumers. Food businesses should follow allergen information rules set by the local government to avoid legal ramifications, penalties, or business closure.

What are the Major Food Allergens?

According to the FDA, more than 160 foods can cause allergic reactions in people with food allergies. The FDA has defined the top 8 most common allergenic foods:

  1. Milk
  2. Eggs
  3. Fish
  4. Crustacean shellfish
  5. Tree nuts
  6. Peanuts
  7. Wheat
  8. Soybeans

The above mentioned foods or any of its derivatives are required by governments to be listed on product labels to help allergic consumers easily avoid them. Allergen checklists and HACCP programs should also cover these foods to ensure food safety for allergic consumers.

Essential Components of an Allergen Checklist

1. General Points

This evaluates if your HACCP programs cover allergen risks in the total production chain and assesses if the food production staff receives regular allergen training. It also checks if regular internal audits are conducted to ensure compliance with the general requirements of allergen control and how cases of suspected contamination are handled by employees.

2. Raw materials

This evaluates the receiving, storage, and weighing process for raw materials to minimize risks for allergen contamination. For example, one of the questions in an allergen checklist checks for proper handling and labeling of raw materials.

3. Production, premises, and equipment

This part of the checklist assesses the availability of instructions on preventing contamination and if hygienic rules—whether in printed or digital form—are present within the premises. Design of premises, equipment, and work tools are also checked to see if they are easy to clean and if they help minimize contamination between production lines.

4. Cleaning and controls

This part checks if cleaning instructions are present, clear, and easily accessible within the premises. There should be clear cleaning instructions between production of different products in the same production line to avoid cross-contact between allergenic and non-allergenic food.

What is iAuditor and how can it help with my Allergen Checklist?

Replace paper forms with a digital checklist and cover all possible risks from food allergens to ensure safe and market-ready finished products for allergic consumers. Evaluate your procedures for allergen control and improve tedious and time-consuming workflows that involve paper forms, spreadsheets, scanning, and faxing by using a mobile inspection app like iAuditor, the world’s #1 inspection software. With iAuditor you can:

  • Conveniently perform allergen control checks using your tablet or mobile device
  • Assign corrective actions on problem areas or items you’ve identified during inspection
  • Take or attach photos and add notes during inspection
  • Get insights on food production quality with analytics
  • Automatically generate comprehensive reports and share with team members. Preview sample report.
  • Use for free with small teams. Unlimited reports and storage, integrations, and real-time analytics for premium accounts.


Jai Andales

SafetyCulture staff writer

Jai is a content writer for SafetyCulture based in Manila. She has been writing well-researched articles about health and safety topics since 2018. She is passionate about empowering businesses to utilize technology in building a culture of safety and quality.