Allergen Special Order Communication Audit

Inspection template to verify effective communication of allergen special orders between front-of-house and back-of-house, including ticket modifiers and final order checks.

Order Intake and Ticket Accuracy

• Allergen request captured in POS with clear modifier
  The guest's allergen special order is entered into the POS using a specific, readable modifier or note that identifies the allergen concern.
• Modifier language is specific and unambiguous
  The ticket uses clear language such as the exact allergen or preparation restriction instead of vague notes like 'special' or 'allergy'.
• Allergen modifier appears on all relevant tickets
  The allergen note is visible on the guest-facing receipt, kitchen ticket, expo ticket, or other order routing documents used by the operation.
• Special instructions are not truncated or obscured
  The allergen instruction is fully readable and not cut off, hidden by formatting, or buried in unrelated notes.
• Order time and server identification are recorded
  The ticket includes the order time and server or cashier identification needed to trace the communication chain if a discrepancy occurs.

FOH to BOH Communication

• Server verbally confirms allergen request to BOH or expo
  For dine-in or counter service, the front-of-house team verbally relays the allergen requirement to the appropriate kitchen or expo contact when required by SOP.
• BOH acknowledgment is documented or observable
  The kitchen or expo acknowledges the allergen request through a verbal confirmation, ticket mark, screen acknowledgment, or other documented workflow.
• Allergen order is prioritized or flagged per SOP
  The operation uses a consistent process to flag allergen orders for heightened attention during prep, firing, and plating.
• Hand-off communication includes the exact allergen concern
  The communication specifies the allergen or restriction, such as gluten, dairy, shellfish, nuts, or another defined concern, rather than a generic warning.
• Communication path is consistent with written SOP
  The observed communication method matches the site procedure for allergen special orders and does not rely on informal workarounds.

Kitchen Preparation Controls

• Dedicated prep tools or clean utensils used when required
  The kitchen uses clean or dedicated utensils, pans, boards, or containers as required by the allergen control procedure.
• Work surface cleaned and reset before preparation
  The prep area is cleaned, sanitized, and cleared of allergen residue before the special order is assembled.
• Ingredient containers and labels verified before use
  Staff verify ingredient labels and packaging to confirm the selected ingredients do not contain the stated allergen or cross-contact risk.
• Cross-contact controls followed during prep
  Observed controls include handwashing, glove change, utensil change, and separation from allergen-containing items as required by SOP.
• Substitutions or ingredient changes are communicated before plating
  Any substitution, out-of-stock item, or recipe change affecting the allergen order is communicated to FOH or expo before the order leaves the kitchen.

Final Check and Service Verification

• Expo or final checker verifies allergen order against ticket
  A designated final checker confirms the completed order matches the allergen modifier and any special instructions before service.
• Plate or package is labeled or identified per SOP
  The finished order is labeled, flagged, or otherwise identified so it can be distinguished from standard orders during handoff.
• Server confirms final order matches allergen request before delivery
  The front-of-house team performs a final visual or verbal check to confirm the order is correct before it reaches the guest.
• Any discrepancy triggers immediate hold and correction
  If a mismatch, missing modifier, or uncertain ingredient is identified, the order is held and corrected before service rather than sent out.