Back of House Allergen Control Checklist

Allergen cross contact most often happens at the steps no one thought to check

Dedicated workspaces and color-coded utensils only work if they're used correctly, cleaned properly and verified before each allergen-safe order. This checklist covers all four allergen control stages in sequence.

• Incoming ingredients labeled incorrectly or stored alongside allergen-containing items before the checklist ever reaches the kitchen

• Color-coded utensils used for the right food type but not cleaned between uses, transferring residue to the next allergen-safe order

• Changeover cleaning completed but never swab-tested, leaving allergen residue on surfaces that visually appear clean

From delivery to service: allergen controls verified at every stage of the kitchen workflow

This checklist is available on any device and follows the kitchen workflow from receiving through to service handover.

• Verify allergen labeling, segregation and FIFO storage at the point of delivery before ingredients reach the prep area

• Confirm color-coded utensil use, dedicated workspace protection and allergen-free-first preparation sequencing before service begins

• Test changeover cleaning with allergen swabs and record results before resuming production after any allergen changeover

• Confirm staff knowledge, recipe change communication and allergen incident reporting are current before each service period

The allergen control record your food safety audit will ask for

When every kitchen shift completes the same checklist, allergen controls become consistent and verifiable. Swab results are on record. Training gaps are visible. And the completed inspection history gives auditors documented evidence that allergen safety is actively managed, not assumed.

Download this back of house allergen control checklist and give your kitchen team a verifiable allergen control process for every service.