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Run: Grocery Allergen Cross-Contact Audit

Audit grocery prepared foods for allergen cross-contact controls across storage, prep, labeling, cleaning, and training. Use it to catch contamination risks ...

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Allergen Control Plan and Documentation

Written allergen control plan is current and available to staff critical (required)

Plan addresses ingredient review, segregation, utensil control, cleaning, labeling, and response to suspected cross-contact.

Yes No N/A

Current ingredient and allergen specifications are accessible for prepared foods items critical (required)

Ingredient statements, supplier specs, or product labels are available for menu items and production ingredients.

Yes No N/A

Allergen change log is maintained for recipe, supplier, or label changes

Recent changes are documented and reviewed before product is sold or served.

Yes No N/A

Staff know where to find the allergen escalation procedure critical (required)

Employees can identify who to notify if allergen labeling, ingredient, or cross-contact concerns are discovered.

Yes No N/A

Allergen incident or near-miss log is reviewed and closed out

Documented incidents include corrective actions, retraining, and verification of completion.

Yes No N/A

Allergen control records are complete and legible

Logs, checklists, and verification records are signed, dated, and retained per policy.

Yes No N/A

Ingredient Storage and Segregation

Allergen-containing ingredients are stored below ready-to-eat or non-allergen ingredients critical (required)

Storage layout prevents drip, spill, or dust cross-contact from allergen products to exposed foods.

Yes No N/A

Bulk containers and bins are clearly labeled with allergen information critical (required)

Labels identify the product and major allergen(s) where applicable.

Yes No N/A

Dedicated storage containers are intact and closed when not in use

Lids, seals, and scoops prevent contamination between ingredients.

Yes No N/A

Open allergen ingredients are protected from splash, dust, and handling contamination

Open bags, tubs, and containers are positioned and covered to reduce cross-contact risk.

Yes No N/A

Returned or repackaged items are segregated from production ingredients

Items awaiting disposition are not stored with active prep ingredients or ready-to-eat foods.

Yes No N/A

Storage area is free of visible spills, residue, or mixed-product contamination

No evidence of uncontrolled allergen residue on shelving, floors, or container exteriors.

Yes No N/A

Utensils, Equipment, and Workstations

Dedicated or color-coded utensils are used for allergen-specific production critical (required)

Utensils used for allergen-containing products are separated from general-use tools.

Yes No N/A

Utensils are stored to prevent contact with shared surfaces or other tools

Clean tools are protected from contamination between uses and during storage.

Yes No N/A

Shared equipment is cleaned and sanitized before allergen-free production critical (required)

Mixers, slicers, scales, pans, and prep surfaces are verified clean before use on allergen-sensitive orders.

Yes No N/A

Workstation setup minimizes cross-contact between allergen and non-allergen products

Workflow, staging, and ingredient placement prevent splash, aerosol, or hand-transfer contamination.

Yes No N/A

Single-use gloves and hand hygiene are used appropriately between tasks critical (required)

Gloves are changed and hands washed when moving between allergen and non-allergen tasks or after contamination events.

Yes No N/A

Allergen-specific production is scheduled or separated to reduce exposure risk

Production sequencing limits cross-contact, such as allergen-containing items after allergen-free items with verified cleanup.

Yes No N/A

Labeling and Customer Communication

Packaged prepared foods display accurate ingredient and allergen labeling critical (required)

Labels match the product formulation and identify major allergens where required by policy or regulation.

Yes No N/A

Label templates or printouts are controlled to prevent outdated allergen information critical (required)

Obsolete labels are removed from service and only current versions are available for use.

Yes No N/A

Customer special-order allergen requests are documented and verified

Orders with allergen restrictions include clear instructions and confirmation of feasibility before production.

Yes No N/A

Signage or menu statements do not overstate allergen-free claims critical (required)

Claims such as 'free from' or 'safe for' are only used when supported by validated controls.

Yes No N/A

Staff can explain the limits of allergen controls to customers

Employees know to avoid guaranteeing zero risk and can escalate questions to a manager or trained designee.

Yes No N/A

Allergen advisory or disclosure language is visible where required by store policy

Customer-facing disclosures are posted or printed in the correct location and are legible.

Yes No N/A

Cleaning, Sanitizing, and Production Practices

Cleaning procedure for allergen removal is defined and followed critical (required)

The procedure specifies removal of food debris, wash-rinse-sanitize steps, and verification before reuse.

Yes No N/A

Cleaning tools are not shared between high-risk and general areas without controls

Brushes, cloths, and pads used in allergen cleanup are segregated or cleaned before reuse.

Yes No N/A

Sanitizer concentration is within the approved range

Measured sanitizer concentration meets the facility's approved target range for food-contact surfaces.

Allergen cleanup verification is documented before production resumes critical (required)

A second-person check, visual inspection, or ATP/allergen verification is completed where required by SOP.

Yes No N/A

Waste, crumbs, and residue are removed from prep areas during production

Work surfaces are maintained to prevent buildup that could transfer allergens between batches.

Yes No N/A

Corrective actions are taken when cross-contact is suspected critical (required)

Affected product is isolated, labeled, and dispositioned according to procedure; manager notification is documented.

Yes No N/A

Employee Training and Awareness

Required allergen training is current for active prepared foods staff critical (required)

Training records show completion within the required interval for employees handling ingredients, equipment, or labels.

Yes No N/A

Employees can identify the major allergens relevant to the department

Staff demonstrate awareness of the allergens present in products handled in the area.

Yes No N/A

Employees know the required response to a customer allergen request

Staff can explain when to stop, verify, escalate, and document before preparing an order.

Yes No N/A

Training records are available for review

Documentation includes dates, topics, and trainer or competency verification where required.

Yes No N/A

Observed staff practices match allergen control training

Observed behaviors align with SOPs for handwashing, glove changes, utensil segregation, and label checks.

Yes No N/A

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