Run: Cruise Ship Galley Allergen Control SOP

The supervisor verifies that the guest allergy ticket is complete and matches the guest record before production begins. The supervisor confirms the declared allergens, the meal course, approved substitutions, and any service timing requirements. If the ticket is incomplete or unclear, the supervisor escalates to the competent person or food and beverage manager before continuing.

The line cook cleans and sanitizes the designated allergen prep surface before use. The line cook places only dedicated utensils, pans, boards, and labeled ingredients in the area. The line cook removes unrelated food items from the workspace and confirms that the area is ready for one allergen meal at a time.

The crew member washes hands using the galley handwashing procedure, dries hands with a single-use towel, and dons clean PPE. The crew member replaces gloves after any contamination event, after touching non-food surfaces, or when changing tasks.

The line cook checks each ingredient label, batch identifier, and expiration date before use. The line cook confirms that no ingredient contains the declared allergen or a precautionary allergen statement that conflicts with the guest requirement. The line cook escalates any label mismatch, damaged seal, or uncertain ingredient to the supervisor.

The line cook prepares the meal in the dedicated allergen area using only approved ingredients and dedicated tools. The line cook avoids shared squeeze bottles, shared garnish trays, and shared serving utensils. The line cook checks internal temperature where applicable and confirms the plate matches the approved ticket before service.

The crew member labels the meal with the guest identifier, declared allergen, and service destination if required by ship procedure. The crew member covers the meal to prevent airborne contamination and accidental handling by unrelated stations.

The line cook or supervisor hands the meal only to the designated server, runner, or supervisor listed in the service workflow. The receiving crew member repeats the guest identifier and allergen requirement before leaving the galley. If the handoff cannot be confirmed, the meal remains in controlled hold and the supervisor is notified.

The galley steward removes food debris, washes and sanitizes all used tools, and returns dedicated items to their labeled storage location. The steward inspects the surface for residue and confirms the area is ready for the next controlled use.

The supervisor records the guest allergy ticket reference, meal completion, and any deviations from the planned workflow. The supervisor documents non-conformance, corrective action, and escalation to the competent person when a label issue, contamination risk, or service delay occurs.

The food and beverage supervisor confirms that assigned crew members have current allergen awareness training and understand the dedicated prep area, label verification, and escalation process. The supervisor schedules retraining for any crew member who cannot demonstrate the required competency.