Template

Allergen Changeover Checklist

by Olabisi Lawson, from the Community

This allergen changeover checklist helps food and beverage manufacturers verify line clearance and prevent cross-contact when switching from allergen to non-allergen products. It covers identifying the production line, declaring allergens for the outgoing and incoming products, confirming correct cross-contact labeling, and performing pre-start inspections. Steps include visual cleanliness checks, removal of allergen ingredients, rework, WIP, and finished goods from the area, and a plant inspection for any non-compliance. Use it to document findings, record queries, and capture sign-off for compliance and audit readiness.

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Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
Allergen Control SOP Checklist
This Allergen Control SOP checklist helps food manufacturers and food service teams manage HACCP allergen risks from goods-in to finished products. It covers receiving and storage of allergenic materials, segregation, production sequencing, use of correct recipes and packaging, equipment and premises hygiene, rework and traceability, labeling accuracy, staff hygiene and training, and verification through cleaning and product testing. Includes prompts for internal audits, nonconformance handling, and sign-off.
by Olabisi Lawson, from the Community
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Retail and Food Service Allergen Investigation
Assess and document allergen risks in retail and food service settings with this investigation checklist. Cover statutory requirements for allergen declarations, staff training, supplier verification, storage, processing controls, cleaning and sanitising, dedicated equipment, packaging and labeling reviews, display practices, distribution, and recall readiness. Capture samples and evidence, review recipes and product specs, and validate cleaning effectiveness to prevent cross-contact. Use it to guide audits, respond to complaints, and improve allergen management.
by Malcolm Hare, from the Community
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Team Ka Ching Allergen Audit Checklist
This allergen audit checklist helps restaurant teams assess FOH and BOH practices for safe service to guests with allergies. It covers proactive allergen questioning, directing customers to the latest allergen guide, use of allergen warnings at the till, clear communication between servers and kitchen, two-stage cleaning for prep areas, handwashing, use of clean utensils, preventing cross-contamination, and segregating completed allergen meals for accurate service.
by gosforth park, from the Community
Downloads: 10+
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BRC 5.3 Allergen Management Audit Checklist
Use this audit checklist to manage allergens in food manufacturing environments in line with BRC 5.3 and M and S requirements. It guides teams through allergen risk assessment, lists allergen containing materials, and evaluates controls to prevent cross contamination across processing, storage, scheduling, and rework. It also covers warning labels, suitability and free from claims, cleaning validation, packaging verification, and documentation to ensure accurate labelling and ongoing compliance.
by Jardox Wincanton, from the Community
Downloads: 10+
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Allergen Changeover Checklist

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