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allergens checklist for commercial kitchen

1. Staff Training

Ensure all staff members are trained on allergen awareness and handling.

Conduct regular training sessions on the importance of avoiding cross-contamination.

Provide materials on common allergens and their sources.

2. Ingredient Review

Compile a comprehensive list of all ingredients used in the kitchen.

Identify allergens in each ingredient (e.g., dairy, nuts, gluten).

Keep an updated allergen list for all menu items.

Here are some additional steps that could be included in the "2. Ingredient Review" section of the New Allergens Checklist for a commercial kitchen

Regularly review and update ingredient suppliers to ensure they provide accurate allergen information

Verify allergen information from manufacturers for any new products or changes in existing products

Conduct a risk assessment for each ingredient based on potential cross-contamination during processing or transportation

Implement a system for tracking seasonal or limited-time ingredients that may introduce new allergens

Ensure all staff are aware of the sources of allergens in ingredients and any potential changes

Create a process for documenting any ingredient substitutions made in recipes, including their allergenic properties

Establish a method for communicating ingredient changes to all kitchen staff and front-of-house personnel

Review all pre-packaged or processed foods for allergen content and labeling compliance

Maintain a log of any allergen-related incidents or feedback from customers to identify trends or areas for improvement

3. Menu Development

Clearly label allergens on the menu for each dish.

Offer allergen-free options or substitutions where possible.

Regularly review and update the menu for allergen content.

4. Kitchen Practices

Designate specific areas for allergen-free food preparation.

Use separate utensils, cutting boards, and equipment for allergen-free items.

Implement a color-coded system for allergen-related tools and equipment.

5. Food Storage

Store allergenic ingredients separately from other foods.

Clearly label all containers with allergenic ingredients.

Maintain a strict inventory system to track allergen ingredients.

6. Communication

Establish a clear communication protocol for allergen orders between front-of-house and kitchen staff.

Train staff to ask customers about allergies before taking orders.

Encourage customers to inform staff about any allergies.

7. Cross-Contamination Prevention

Implement strict handwashing protocols after handling allergenic ingredients.

Clean and sanitize surfaces and equipment between uses for allergenic and non-allergenic foods.

Monitor and control airflow in the kitchen to avoid cross-contact.

8. Emergency Procedures

Develop a clear plan for responding to allergic reactions.

Ensure staff knows how to contact emergency services if needed.

Keep emergency contact numbers readily available in the kitchen.

9. Regular Audits

Conduct regular audits of allergen practices in the kitchen.

Review and update allergen protocols as needed based on findings.

Solicit feedback from staff and customers on allergen safety measures.

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