1) Menu & Recipe Records (Build your Allergen Matrix)
- Maintain a simple table listing each dish and which allergens it contains or may contain (from cross-contact).
- Update it whenever recipes or suppliers change.
- Keep a printed copy on the line and a digital copy for management.
Mini template:
| Dish | Contains | Possible Cross-Contact | Notes/Substitutions |
|---|---|---|---|
| Grilled Salmon, herb butter | Fish, Milk | Shared grill with sesame buns | Use olive oil; cook on clean pan for dairy-free |
| Fries | — | Wheat (shared fryer), Sesame (previous falafel) | Safe only in dedicated fryer |
2) Purchasing & Receiving
- Buy from approved suppliers; request current allergen spec sheets.
- Reject items with damaged packaging or unclear labels.
- For bulk goods (flour, spices), keep the original label or file a copy.
3) Storage
- Segregate high-risk allergens (nuts, sesame) in sealed, labeled containers.
- Store ready-to-eat above raw; store allergen-free prep items away from open allergen bins (e.g., flour).
- Prevent flour dust from drifting—cover and store low.
4) Preparation
- Dedicated tools & areas when possible (boards/knives/containers clearly marked “allergen-free”).
- Clean → rinse → sanitize surfaces and equipment before allergen-free prep.
- Change gloves and wash hands before starting.
- Use new oil or a dedicated fryer for gluten-free/soy-free/nut-free orders.
- Label mise en place (e.g., “contains sesame”) and keep covered.
5) Cooking
- Avoid shared grills/pans that had the allergen—or fully clean and re-season as needed.
- Cover pans to prevent splatter from neighboring items.
- Never finish allergen-free food with a brush or ladle used for other dishes.
6) Service (Front-of-House + Pass)
- One person owns the allergen order from ticket to table.
- Mark the ticket clearly (e.g., “ALLERGY: SESAME—NO CROSS-CONTACT”).
- Plate allergen-free dishes separately, hand directly to the server—no pass-through among multiple hands.
- Server repeats the allergen back to the guest during delivery.
7) Dishwashing & Clean-Down
- Scrape and pre-wash heavily contaminated items (e.g., nut butters, tahini).
- Standard warewashing is fine after visible residue is removed.
- End of shift: wipe, wash, rinse, sanitize; focus on handles, rails, low shelves (where flour settles).
Read next: Label Reading Basics (U.S. & EU)