restaurant allergen list

Culinary Allergen Disclosure and Management Protocol

Document Control

• Document ID: [__________]
• Version: [__________]
• Effective Date: [__________]
• Review Cycle: [__________]

1. Purpose & Scope

This document establishes the standardized methodology for identifying, documenting, and communicating ingredient-level risks to patrons at [Establishment Name]. This protocol applies to all menu items, seasonal specials, and modified orders processed within the facility.

2. Prerequisites

• Access to the master ingredient database or physical product specification sheets (SDS/Labels).
• Standardized recipe cards for all active menu items.
• Digital or physical template for the final consumer-facing disclosure grid.
• Kitchen management software or [__________] spreadsheet application.

3. Roles & Responsibilities

4. Procedure

Phase 1: Ingredient Auditing

• Collate all raw ingredient labels and supplier specification sheets.
• Cross-reference ingredients against the "Big 9" allergens: Milk, Eggs, Fish, Crustacean shellfish, Tree nuts, Peanuts, Wheat, Soy, and Sesame.
• Identify hidden allergens (e.g., soy lecithin in bread, anchovies in Worcestershire sauce).
• Document findings in the Master Ingredient Matrix: [__________].

Phase 2: Recipe Mapping

• Review each recipe card for cross-contamination risks during preparation.
• Assign an allergen tag to each menu item based on the Master Ingredient Matrix.
• Identify items that can be modified to be allergen-free (e.g., "omit croutons for gluten-free").
• Finalize the standardized disclosure grid for the current menu cycle.

Phase 3: Staff Training & Implementation

• Conduct a mandatory briefing for all service staff on the new disclosure grid.
• Implement a "Double-Check" protocol: Server notifies the kitchen manager of an allergy; Manager confirms with the chef; Server confirms with the guest.
• Place physical copies of the allergen matrix at [__________] (e.g., POS terminal, kitchen pass).

Phase 4: Periodic Review

• Audit the disclosure grid whenever a supplier changes or a recipe is updated.
• Conduct a quarterly review of the matrix for accuracy and regulatory compliance.
• Archive outdated versions of the matrix in [__________].

5. Quality Assurance, Pro-Tips, and Pitfalls

• Pro-Tip: Use a color-coded legend (e.g., Red for contains, Yellow for may contain/cross-contamination risk) to increase readability for staff during high-volume periods.
• Common Pitfall: Failing to account for frying oil cross-contamination (e.g., frying gluten-containing items in the same oil as potatoes).
• QA Step: Perform a "blind test" where a staff member must identify allergens for a complex dish using only the provided matrix.

6. FAQs

Q: What should be done if a supplier changes an ingredient formula? A: All supplier change notices must be routed to the [Role] immediately. The Master Ingredient Matrix must be updated and the menu disclosure grid re-printed before the new ingredient is used in production.

Q: How do we handle "May Contain" warnings? A: These should be treated with the same severity as confirmed allergens. If a label states "processed in a facility with nuts," it must be marked as a high-risk item on your disclosure grid.