Allergen Management Plan for [Business Name]

1. Business Details

Business Name: [Business Name] Address: [Business Address] Person Responsible: [Name of Manager or Owner] Date Plan Created: [Date] Date of Last Review: [Date]

2. Allergen Policy Statement

At [Business Name], we are committed to the safety of our customers. We take allergies seriously. We have implemented this plan to manage the risks posed by food allergens. We will ensure that all staff are trained to handle allergens safely. We will provide clear and accurate information to our customers about allergenic ingredients in our food.

3. Identified Allergens

We use the following allergens in our kitchen:

• Cereals containing gluten (wheat, rye, barley, oats)
• Crustacea (prawns, crab, lobster)
• Eggs
• Fish
• Milk
• Peanuts
• Soybeans
• Tree nuts (cashews, almonds, walnuts)
• Sesame seeds
• Sulphites (10mg/kg or more)

Note: This list is based on our current menu and ingredients.

4. Supplier Management

We will purchase food only from approved suppliers.

Procedures:

• We will check ingredient labels for every new delivery.
• We will maintain a current list of all ingredients and their allergen status.
• [Name of Staff Member] is responsible for checking deliveries.
• If a supplier changes a product label, we will update our allergen records immediately.

5. Storage and Handling

To prevent cross contamination, we will follow these storage rules:

• Dry Storage: Store allergenic ingredients (like flour and nuts) on the bottom shelf or a separate designated shelf. Seal containers tightly.
• Fridge Storage: Store allergenic foods (milk, eggs, seafood) in covered containers. Label containers clearly.
• Fridge Storage: Store allergen free meals on the top shelf. Keep them away from splashes.
• Colour Coding: We use [Insert Colour, e.g. Red] chopping boards and utensils for allergenic foods only.
• Cleaning: Staff must wash hands for 20 seconds with soap and water after touching allergens. They must change gloves immediately.
• Frying: We do not reuse oil used for allergenic foods (like battered fish) for allergen free foods (like chips).

6. Menu and Labelling

• All menus will list the nine priority allergens where present.
• For display food, we will use signage to indicate allergens.
• Special boards for 'Specials' will include allergen information.
• We will not claim food is 'May Contain' unless we have verified the risk. We will use 'Made in a factory that handles' statements only on pre packaged goods.

7. Customer Orders and Special Requests

When a customer advises of an allergy:

1. The wait staff must inform the customer that we handle allergens in our kitchen and cross contamination is possible.
2. The wait staff must note the allergy on the order docket clearly (e.g. write 'ALLERGY: NUTS' in red ink).
3. The kitchen manager or head chef must oversee the preparation of the meal.
4. The chef must use clean equipment and fresh ingredients.
5. The chef must verify the ingredients of sauces and garnishes before use.
6. The meal must be carried out separately. It must be covered or identifiable.
7. The manager must serve the meal and verbally confirm it is the allergy meal.

8. Staff Training

All staff must complete allergen training before they start work.

Training Topics:

• The nine priority allergens.
• How to read a food label.
• The risks of cross contamination.
• Procedures for handling allergy requests.
• Emergency procedures for anaphylaxis.

Training Records:

Staff Name	Date Trained	Trainer Name	Topic Covered
[Name]	[Date]	[Name]	[Topic]
[Name]	[Date]	[Name]	[Topic]

9. Review and Maintenance

We will review this plan every [Number] months. We will also review it immediately if:

• We change our menu.
• We change a supplier.
• We have an allergic reaction incident.
• We have a near miss.

Review Sign Off:

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[Manager Name] Date: [Date]