Allergen Checklist

In this article

• What are the Major Food Allergens?
• How Can Allergies Be Managed?
• What are the Challenges of Implementing an Allergen Control Policy?
• How Can Allergen Management Procedures be Improved?
• Essential Components of an Allergen Checklist
• What is SafetyCulture and how can it help with my Allergen Checklist?
• Top 3 Allergen Checklists

What are the Major Food Allergens?

According to the FDA, more than 160 foods can cause allergic reactions in people with food allergies. Through thorough food allergy research, 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 their 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.

How Can Allergies Be Managed?

There are a few key things that can be done to help manage allergies:

1. An allergen checklist is helpful in identifying and controlling allergens. This checklist can be used by food suppliers and manufacturers, as well as by consumers.
2. A food allergen checklist can help grocery stores and restaurants determine and control potential allergens in the food they serve.
3. An allergen policy template can also be used to create an allergen management procedure for a business. This policy should identify the allergens that are of concern, the steps that will be taken to control them, and the personnel responsible for implementing and monitoring the policy.
4. An allergen checklist can help individuals with food allergies verify and avoid potential allergens.

What are the Challenges of Implementing an Allergen Control Policy?

Many establishments have difficulty implementing an allergen control policy because it can be difficult to keep track of all the allergens in the food. Hence, establishments need to have a system in place to track the allergens in their food. They also need to have procedures in place for handling food allergies. Another important step is to properly and thoroughly train employees on how to handle food allergies.

How Can Allergen Management Procedures be Improved?

Food allergens are one of the leading causes of food-related illness in the United States, with an estimated 8 percent of children in the United States affected, according to the Centers for Disease Control and Prevention (CDC). With this significant finding, allergen management procedures are essential for reducing the risk of food-related illnesses. Such management procedures can be improved by using allergen checklists. These checklists help food suppliers and manufacturers identify and control allergens in their products and allow food service operators to create allergen-free menus.

Essential Components of an Allergen Checklist

1. General Points

This evaluates if your HACCP programs cover allergen risks in the total production chain and assess 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 allergy symptoms and 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 of 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 contamination and allergy prevention and if hygienic rules—whether in printed or digital form—are present within the premises. The 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 the production of different products in the same production line to avoid cross-contamination between allergenic and non-allergenic food.