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Run: Allergen Special Order Communication Audit

Audit how allergen special orders are captured, handed off, prepared, and verified before service. Use it to catch missing modifiers, weak handoffs, and fina...

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Order Intake and Ticket Accuracy

The guest's allergen special order is entered into the POS using a specific, readable modifier or note that identifies the allergen concern.
The ticket uses clear language such as the exact allergen or preparation restriction instead of vague notes like 'special' or 'allergy'.
The allergen note is visible on the guest-facing receipt, kitchen ticket, expo ticket, or other order routing documents used by the operation.
The allergen instruction is fully readable and not cut off, hidden by formatting, or buried in unrelated notes.
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

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.
The kitchen or expo acknowledges the allergen request through a verbal confirmation, ticket mark, screen acknowledgment, or other documented workflow.
The operation uses a consistent process to flag allergen orders for heightened attention during prep, firing, and plating.
The communication specifies the allergen or restriction, such as gluten, dairy, shellfish, nuts, or another defined concern, rather than a generic warning.
The observed communication method matches the site procedure for allergen special orders and does not rely on informal workarounds.

Kitchen Preparation Controls

The kitchen uses clean or dedicated utensils, pans, boards, or containers as required by the allergen control procedure.
The prep area is cleaned, sanitized, and cleared of allergen residue before the special order is assembled.
Staff verify ingredient labels and packaging to confirm the selected ingredients do not contain the stated allergen or cross-contact risk.
Observed controls include handwashing, glove change, utensil change, and separation from allergen-containing items as required by SOP.
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

A designated final checker confirms the completed order matches the allergen modifier and any special instructions before service.
The finished order is labeled, flagged, or otherwise identified so it can be distinguished from standard orders during handoff.
The front-of-house team performs a final visual or verbal check to confirm the order is correct before it reaches the guest.
If a mismatch, missing modifier, or uncertain ingredient is identified, the order is held and corrected before service rather than sent out.

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