Run Cruise Ship Food Allergen Statement Verification — Free

Audit Scope and Current Documentation

Current menu or service line allergen statement is available for review critical (required)

Verify the active menu, buffet card set, or service-line allergen statement is present and identifiable for the current voyage or service period.

Yes No N/A

Allergen statement version matches the current menu or recipe set critical (required)

Confirm the allergen statement reflects the current menu, recipe, or ingredient list in use and has not expired or been superseded.

Yes No N/A

Date of last allergen statement review

Record the most recent date the allergen statement was reviewed or updated.

Source documents used to verify allergen information

Identify the source documents used during verification, such as supplier specifications, recipe cards, ingredient labels, or approved menu records.

Note (optional)

Any discrepancies identified between statement and source documents critical (required)

Document any mismatch between the posted allergen statement and the verified source documents.

Yes No N/A

Allergen Statement Accuracy

Declared major allergens are complete for listed menu items critical (required)

Verify the statement identifies all major allergens present in each applicable dish or service item based on the current ingredient list.

Yes No N/A

Allergen statement is legible and posted where guests can reasonably see it critical (required)

Confirm the statement is readable, not obscured, and placed at the point of guest decision-making such as menu boards, buffet cards, or service counters.

Yes No N/A

Cross-references to allergen-free or modified dishes are accurate critical (required)

Check that any allergen-free, gluten-free, dairy-free, or modified dish claims are supported by the current recipe and preparation method.

Yes No N/A

Unverified or outdated allergen claims are removed from service critical (required)

Confirm any outdated, unverified, or superseded allergen statements have been removed from guest-facing materials.

Yes No N/A

Inspector notes on allergen statement accuracy

Capture any observations, exceptions, or required follow-up actions related to allergen statement accuracy.

Cross-Contact Prevention Controls

Dedicated utensils, pans, or prep tools are available for allergen-sensitive orders critical (required)

Confirm dedicated or effectively segregated tools are available and identifiable for allergen-sensitive food preparation.

Yes No N/A

Allergen-sensitive items are stored to prevent cross-contact critical (required)

Verify allergen-containing ingredients are segregated or protected from contact with allergen-sensitive ingredients in dry storage, refrigeration, and service areas.

Yes No N/A

Handwashing and glove-change practices are followed before allergen-sensitive preparation critical (required)

Observe whether staff wash hands and change gloves or utensils before handling allergen-sensitive orders or ingredients.

Yes No N/A

Separate preparation area or cleaning step is used when required critical (required)

Confirm a separate prep area, cleaned work surface, or controlled sequence is used when preparing allergen-sensitive items to reduce cross-contact risk.

Yes No N/A

Observed cross-contact hazards

Record any observed cross-contact hazards such as shared utensils, unclean surfaces, uncovered ingredients, or mislabeled containers.

Staff Training and Competency Records

All food preparation staff have documented allergen training on file critical (required)

Verify training records are available for all applicable galley and service staff involved in food preparation or allergen handling.

Yes No N/A

Training records are current within the required refresher interval critical (required)

Confirm allergen training has been completed within the required onboarding or refresher interval established by company policy.

Yes No N/A

Staff can explain the escalation process for allergen requests

Assess whether staff know how to escalate guest allergen requests to the person in charge, chef, or designated competent person.

Training gaps or missing records

Document any missing, expired, or incomplete allergen training records and identify affected roles.

Corrective Actions and Verification Outcome

Corrective actions documented for all deficiencies critical (required)

Confirm each deficiency or non-conformance has a documented corrective action, owner, and target completion date.

Yes No N/A

Inspection outcome

Select the final outcome of the verification audit.

Note (optional)

Inspector signature critical (required)

Signature of the inspector completing the verification audit.

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Run: Cruise Ship Food Allergen Statement Verification

Audit Scope and Current Documentation

Allergen Statement Accuracy

Cross-Contact Prevention Controls

Staff Training and Competency Records

Corrective Actions and Verification Outcome

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