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Allergen Checklist

Use this allergen checklist to assess areas of food production procedures. Ensure that allergen control measures are implemented and executed properly. This checklist was converted using Lumiform and covers a review on raw materials, production, premises, equipment and cleaning.

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Allergen Checklist

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Inspection

General Points

Are HACCP programs in place covering allergen risks in the total production chain – from receiving and storage of raw materials to finished product?

Do those working with food production receive regular allergen training?

Are there procedures in place on how recipe changes are to be handled in production including information to production staff?

Are there procedures in place to ensure that prior approval by the responsible persons within the company is needed before changesare made to suppliers of raw materials, processing aids, etc?

Are employees encouraged to immediately report suspected contamination, incorrect labeling, etc., and are there procedures in place?

Are regular internal audits conducted to ensure compliance with the general requirements for control of allergens?

Raw materials: Receiving, storage, weighing

Is the risk for allergen contamination considered prior to purchasing and receiving new raw materials?

Are there procedures in place at reception of raw materials, ingredients and intermediate goods to verify that the correct material has been delivered?

Are allergenic raw materials, ingredients and intermediate goods kept separate from each other and from other foods so the risk of contamination is minimized?

Production, premises and equipment

Are instructions on how to prevent contamination clearly presented or readily available in the production area?

Are premises, equipment, and work tools designed so that they are easy to clean and that contamination between products andproduction lines is minimized?

Do maintenance personnel have knowledge about hygiene design to minimize the risk of contamination, e.g., through proper design of piping, elbows and bends, pumps, etc.?

Are schedules for maintenance of the premises and equipment in place?

Are there hygiene rules for all personnel, covering, e.g., clothing, hand-washing and hand contact with foods?

Are there procedures in place to ensure that the correct raw materials are always used?

Are there procedures in place to ensure that the correct recipe is always used?

Are there clear procedures in place for production sequencing and how this is determined?

Are there procedures in place to ensure that the packaging material used is correct for the product?

Do production staff carry out a continuous review of possible situations for cross-contamination between products or production lines?

Are there procedures in place for the use of rework (internally recycled product)?

Is there a procedure in place for traceability of rework used in the finished product?

Are there procedures in place for handling products that do not fulfill specifications?

Cleaning and controls

Are there clear instructions in place for the cleaning of premises, equipment and work tools?

Are there clear instructions for the cleaning required between production of different products on the same production line?

Are there procedures for, when relevant, testing a food after manufacturing, in order to confirm that no unintentional exposure toallergen has occurred?

Completion

Name & Signature of Assigned Personnel

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