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Run: Bakery Allergen Cross-Contact Audit

Audit bakery allergen controls for segregation, utensils, flour dust, labels, and cleaning so you can catch cross-contact risks before product leaves the line.

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Allergen Segregation and Storage

Labels, bins, or shelf tags identify major allergens and distinguish them from non-allergen ingredients.
Separate shelving, bins, or designated storage areas are used to prevent accidental contact or spillover.
Open bags, containers, and staging pans are covered, sealed, or otherwise protected when not in active use.
Incoming ingredients are checked and staged in a way that avoids commingling, misplacement, or unlabeled transfer.
Written procedures address segregation, handling, cleaning, and verification for allergen control.

Utensils, Equipment, and Workstation Controls

Utensils, scoops, scrapers, and pans are dedicated, color-coded, or otherwise controlled for allergen use.
No visible flour, icing, nut residue, or other allergen residue is present on tools used for production.
Mixers, sheeters, tables, and filling equipment are cleaned and verified before switching product types.
Tables, scales, handles, and nearby contact points are visibly clean at the time of inspection.
Clean utensils are stored off the floor and protected from dust, splash, and contact with dirty tools.

Airborne Flour and Dust Control

Pouring, sifting, dumping, and mixing practices reduce dust release and uncontrolled spread.
Engineering controls are operating and positioned to reduce flour accumulation and airborne spread in production areas.
Visible flour accumulation is controlled through routine cleaning; buildup is not present on overhead or hard-to-reach surfaces.
Dry sweeping, compressed air, or other methods are not creating cross-contact risk in adjacent zones.
Timing, zoning, or separation practices reduce the chance that airborne flour affects allergen-controlled products.

Label Verification and Product Identification

No mismatches between label, contents, and supplier packaging are observed.
Labels reflect the actual recipe and any allergen-containing ingredients used in the batch.
Any transferred ingredients or finished goods retain accurate identification and allergen information.
Production records, recipes, or formulation sheets can be used to confirm label accuracy.
A pre-release check confirms the correct label is applied to the correct product and lot.

Cleaning, Verification, and Staff Practices

Required cleaning steps are completed after allergen runs and before non-allergen production begins.
Visual checks, swabs, or other verification methods are used according to the bakery's allergen control plan.
Staff wash hands and change gloves or aprons when moving between allergen and non-allergen tasks.
Observed staff demonstrate awareness of segregation, utensil control, and label verification expectations.
Deficiencies are recorded with owner, due date, and follow-up status.

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