ALLERGY MANAGEMENT CHECKLIST
Complete this checklist at regular intervals and every time there is a menu change
at your food business.
1. ALLERGEN REVIEW
Perform a full review of your menu to identify foods that may cause an allergic reaction.
Request and review product ingredient lists from suppliers
Identify all allergens in recipes and food products
2. STAFF TRAINING
Staff should feel confident enough to answer questions and handle allergy incidents.
Train them:
About menu items containing allergens
To ask customers if they have food allergies or intolerances
How to respond to allergen enquiries
How to deal with allergen emergencies
Whenever ingredients or menu items change
3. WORKING WITH FOOD
Practising good food safety reduces the risk of allergens being introduced to menu items.
Properly label and store foods that are allergens or that may
contain allergens
Ensure staff wash their hands regularly using the correct method
Clean and sanitize all surfaces, equipment and utensils when
switching between different types of food
4. CUSTOMER COMMUNICATIONS
Encourage open and transparent communication with customers about allergies and intolerances.
Add a note on all menus requesting customers to advise staff of
food allergies or intolerances
Have up-to-date accurate ingredient lists available for customers
Nominate one person in your business to be responsible for all
communications about allergens
To access more food safety resources visit
foodsafety.com.au or call 1300 797 020