Form 29e: Mini Audit: Allergen Practices

• Conducted on

  Date

• Prepared by

• Location
  Address

Purchasing and Receipt controls:

• Allergen risk ingredient substitution, change of supplier? Is this being managed?

  Yes

  No

  N/A

• Do delivery staff know to alert chefs if there is a substitution so an allergen check can be made?

  Yes

  No

  N/A

• Is there evidence of delivery staff checking labels to ensure that food is correctly labelled to identify allergens in bold?

  Yes

  No

  N/A

• Detail any action taken or needed:

Hand Washing:

• Are staff aware of the need to wash hands before handling food for a customer with a declared allergy?

  Yes

  No

  N/A

• Is the correct hand washing procedure being followed by food handlers at the appropriate time?

  Yes

  No

  N/A

• Detail any action taken or needed:

Storage:

• Are foods labelled with purple allergen labels as appropriate after decanting?

  Yes

  No

  N/A

• Are allergen purple labels only being used on foods containing 14 listed allergens?

  Yes

  No

  N/A

• Are purple allergen labels clear to read – is the X in the right place?

  Yes

  No

  N/A

• Are purple allergen labels being used accurately? Make a check back to ingredients on recipe sheet.

  Yes

  No

  N/A

• Are containers with allergenic ingredients (e.g. nuts, flour, sesame) labelled, lidded and the foods contained to prevent cross-contact?

  Yes

  No

  N/A

• Detail any action taken or needed:

Preparation:

• When asked to prepare a food without an allergen, are staff responding appropriately by hand washing, cleaning down the work area and using clean utensils?

  Yes

  No

  N/A

• Is staff instruction/training adequate for understanding cross-contact controls?

  Yes

  No

  N/A

• Detail any action taken or needed:

Front of House and Service:

• Is there evidence that FOH staff have received a briefing on today’s allergens?

  Yes

  No

  N/A

• Allergen signs on display in prominent positions?

  Yes

  No

  N/A

• FOH staff understand controls for prevention of cross-contact?

  Yes

  No

  N/A

• FOH staff understand the need to respond to allergen request by consulting the Executive / Head Chef / chef in charge and not making a guess?

  Yes

  No

  N/A

• Staff aware of the need to ask each customer about allergens when serving?

  Yes

  No

  N/A

• For meeting refreshments are staff are asking about allergens?

  Yes

  No

  N/A

• Are allergen signs accompanying meeting food platters?

  Yes

  No

  N/A

• Detail any action taken or needed:

Training

• Detail any training required as a result of this audit :

• Use this space for any further details