Bakery Allergen Cross-Contact Audit

Inspection template for auditing bakery allergen controls, including segregation, utensils, airborne flour management, and label verification.

Allergen Segregation and Storage

• Allergen-containing ingredients are clearly identified at storage locations
  Labels, bins, or shelf tags identify major allergens and distinguish them from non-allergen ingredients.
• Allergen ingredients are physically segregated from non-allergen ingredients
  Separate shelving, bins, or designated storage areas are used to prevent accidental contact or spillover.
• Open allergen ingredients are covered and protected from contamination
  Open bags, containers, and staging pans are covered, sealed, or otherwise protected when not in active use.
• Receiving and staging areas prevent mix-ups between allergen and non-allergen materials
  Incoming ingredients are checked and staged in a way that avoids commingling, misplacement, or unlabeled transfer.
• Allergen control plan or SOP is available and current
  Written procedures address segregation, handling, cleaning, and verification for allergen control.

Utensils, Equipment, and Workstation Controls

• Dedicated or color-coded utensils are used for allergen-sensitive production
  Utensils, scoops, scrapers, and pans are dedicated, color-coded, or otherwise controlled for allergen use.
• Utensils and smallwares are clean, intact, and free of residue before use
  No visible flour, icing, nut residue, or other allergen residue is present on tools used for production.
• Shared equipment changeover includes verified cleaning between allergen and non-allergen runs
  Mixers, sheeters, tables, and filling equipment are cleaned and verified before switching product types.
• Workstation surfaces are free of loose flour and allergen debris
  Tables, scales, handles, and nearby contact points are visibly clean at the time of inspection.
• Utensil storage prevents recontamination after cleaning
  Clean utensils are stored off the floor and protected from dust, splash, and contact with dirty tools.

Airborne Flour and Dust Control

• Flour handling minimizes airborne dust generation
  Pouring, sifting, dumping, and mixing practices reduce dust release and uncontrolled spread.
• Dust collection, ventilation, or local exhaust controls are in use where needed
  Engineering controls are operating and positioned to reduce flour accumulation and airborne spread in production areas.
• Housekeeping prevents flour buildup on ledges, equipment, and floors
  Visible flour accumulation is controlled through routine cleaning; buildup is not present on overhead or hard-to-reach surfaces.
• Cleaning methods do not spread flour dust to clean areas
  Dry sweeping, compressed air, or other methods are not creating cross-contact risk in adjacent zones.
• Allergen-sensitive production is scheduled to reduce exposure from nearby flour handling
  Timing, zoning, or separation practices reduce the chance that airborne flour affects allergen-controlled products.

Label Verification and Product Identification

• Ingredient labels match the product in the container or bin
  No mismatches between label, contents, and supplier packaging are observed.
• Finished product labels declare required allergens accurately
  Labels reflect the actual recipe and any allergen-containing ingredients used in the batch.
• Repackaged or bulk items are relabeled before use or sale
  Any transferred ingredients or finished goods retain accurate identification and allergen information.
• Batch records support label verification for inspected products
  Production records, recipes, or formulation sheets can be used to confirm label accuracy.
• Label review process is documented and followed before release
  A pre-release check confirms the correct label is applied to the correct product and lot.

Cleaning, Verification, and Staff Practices

• Allergen cleaning procedures are followed after production changes
  Required cleaning steps are completed after allergen runs and before non-allergen production begins.
• Cleaning verification is performed and documented when required
  Visual checks, swabs, or other verification methods are used according to the bakery's allergen control plan.
• Employees follow handwashing and glove-change practices between tasks
  Staff wash hands and change gloves or aprons when moving between allergen and non-allergen tasks.
• Employees can explain allergen cross-contact controls for their tasks
  Observed staff demonstrate awareness of segregation, utensil control, and label verification expectations.
• Corrective actions are documented for any allergen control deficiency
  Deficiencies are recorded with owner, due date, and follow-up status.