Allergen Prep Area Cleaning Log

Per-shift cleaning log for allergen segregation. Required for top-9 allergen control (FALCPA) — milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, sesame.

Inspection Details

• Inspection date and shift recorded
  Record the date/time of the shift inspection.
• Area, line, or station identified
  Identify the prep area, production line, or station covered by this log.
• Inspector name and role recorded
  Record the person completing the inspection and their role/title.
• Allergen task type selected
  Select the allergen-related activity performed during this shift.

Allergen Segregation

• Top 9 allergen ingredients segregated from non-allergen ingredients
  Verify allergen-containing ingredients were physically separated from non-allergen ingredients to prevent cross-contact.
• Dedicated allergen utensils, containers, and tools used
  Verify dedicated or clearly identified utensils, containers, and tools were used for allergen handling.
• Shared equipment cleaned before allergen/non-allergen changeover
  Verify shared equipment was cleaned and sanitized before switching between allergen and non-allergen production.
• Allergen labels and ingredient containers remained intact and legible
  Verify allergen labels, ingredient IDs, and container markings were present and readable throughout the shift.
• Open allergen ingredients were covered or sealed when not in use
  Verify open allergen ingredients were protected from exposure and accidental transfer.

Cleaning and Sanitizing Verification

• Food-contact surfaces cleaned and sanitized after allergen use
  Verify tables, boards, slicers, mixers, scales, and other food-contact surfaces were cleaned and sanitized after allergen handling.
• Utensils, pans, and smallwares cleaned and sanitized
  Verify reusable utensils, pans, and smallwares used with allergens were cleaned and sanitized before reuse.
• Cleaning chemicals and sanitizer used per SOP
  Verify the approved cleaning and sanitizing chemicals were used at the correct concentration and contact time per SOP.
• Visible residue, crumbs, or dust removed from prep area
  Verify the prep area was free of visible allergen residue, crumbs, flour dust, or other contamination indicators.
• Cleaning verification completed before next product run
  Verify the area was released only after cleaning verification was complete and the next run could begin safely.

Cross-Contact Controls

• Employee handwashing and glove change observed after allergen handling
  Verify employees washed hands and changed gloves after handling allergen ingredients or contaminated tools.
• Traffic flow prevented cross-contact between allergen and non-allergen zones
  Verify movement of people, tools, and product did not create a cross-contact risk between segregated areas.
• Rework, waste, and scrap handled to prevent allergen transfer
  Verify rework, waste, and scrap were contained, labeled, and disposed of or stored without creating cross-contact.
• Allergen changeover controls followed for the shift
  Verify the shift followed the required allergen changeover sequence, including segregation, cleaning, and release steps.

Corrective Actions and Sign-Off

• Deficiencies or non-conformances documented
  Record any deficiencies, non-conformances, or critical items found during the inspection.
• Corrective actions completed or assigned
  Document corrective actions taken, responsible person, and completion status for any failed item.
• Inspector signature
  Inspector signs to confirm the log is complete and accurate.