Checklist template

Allergen service for full-service restaurants

A ready-to-use checklist with 107 items in 6 sections, covering Menu information, Order taking, Kitchen procedure, Delivery to table, Training, Incident response. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 107 Items
  • 94 Yes / No checks
  • 6 Scored ratings
  • 124 Points

Use this template How audits work

1. Menu information 18 items

  1. An allergen matrix listing every dish on the current menu is kept at each server station Yes / No 1 pt
  2. The allergen matrix covers every major allergen recognized by local regulation Yes / No 1 pt
  3. Gluten sources other than wheat (barley, rye, malt, soy sauce) are identified in the allergen matrix Yes / No 1 pt
  4. Date of the last revision of the allergen matrix Date
  5. The allergen matrix was revised after the most recent menu change Yes / No 1 pt
  6. Today's specials have a written allergen breakdown approved by the chef before service Yes / No 1 pt
  7. Kids' menu dishes are included in the allergen matrix Yes / No 1 pt
  8. Cocktails made with egg white, cream or nut liqueurs are listed in the allergen matrix Yes / No 1 pt
  9. Desserts and breads bought from outside bakeries have a supplier ingredient statement on file Yes / No 1 pt
  10. Recipe cards list the allergens of sub-recipes such as stocks, dressings, marinades and compound butters Yes / No 1 pt
  11. The allergen matrix states which fried dishes share fryer oil with breaded seafood or wheat-battered items Yes / No 1 pt
  12. The printed menu asks guests to tell their server about food allergies before ordering Yes / No 1 pt
  13. Dishes containing peanuts or tree nuts name the nut in the menu description Yes / No 1 pt
  14. The menu behind the QR code or on the website is the same version as the printed menu Yes / No 1 pt
  15. No menu, table card or chalkboard describes a dish as "allergen-free" Yes / No 1 pt
  16. Banquet and private dining menus have their own allergen breakdown Yes / No 1 pt
  17. The last supplier product substitution was checked against the allergen matrix before the product was used Yes / No 1 pt
  18. Accuracy of the allergen matrix for 3 dishes checked with the chef against their recipes Rating
    • All 3 correct 5 pts
    • 1 error or omission 3 pts
    • 2 or more errors 1 pt

2. Order taking 18 items

  1. The reservation system has a field for food allergies and hosts fill it in when guests mention one Yes / No 1 pt
  2. Allergy notes from the reservation reach the server before the table is seated Yes / No 1 pt
  3. Servers ask each table whether any guest has a food allergy before taking the order Yes / No 1 pt
  4. The server writes the allergy next to the guest's seat number on the order Yes / No 1 pt
  5. The server repeats the allergy back to the guest to confirm it Yes / No 1 pt
  6. Servers look up the dish in the allergen matrix instead of answering from memory Yes / No 1 pt
  7. Questions the allergen matrix cannot answer are taken to the chef or manager before the order is entered Yes / No 1 pt
  8. The point-of-sale system has an allergy modifier that names the specific allergen Yes / No 1 pt
  9. The allergy modifier stands out on the kitchen ticket or kitchen display (red print, banner or bold) Yes / No 1 pt
  10. The server also tells the chef or expediter in person about each allergy order Yes / No 1 pt
  11. Servers tell the guest when a dish cannot be made safely instead of promising a modification Yes / No 1 pt
  12. Servers explain shared fryer or shared grill risks to guests with wheat, fish or shellfish allergies Yes / No 1 pt
  13. When a table shares plates, the allergy of one guest is flagged on every shared dish Yes / No 1 pt
  14. The bartender is told about the allergy when the guest orders a cocktail Yes / No 1 pt
  15. Orders entered on handheld tablets carry the same allergy modifier as the fixed terminals Yes / No 1 pt
  16. Takeout and third-party delivery orders with an allergy note are reviewed by a manager before they are fired Yes / No 1 pt
  17. A server asked during the visit found the allergens of a dish chosen by the inspector in under 1 minute Yes / No 1 pt
  18. Server response to a mock allergy question during the visit Rating
    • Checked the matrix and involved the kitchen 5 pts
    • Answered correctly but from memory 3 pts
    • Guessed or gave wrong information 1 pt

3. Kitchen procedure 19 items

  1. The chef or expediter calls out each allergy ticket and the station cook acknowledges it aloud Yes / No 1 pt
  2. One named cook prepares the allergy dish from start to plate Yes / No 1 pt
  3. The cook washes hands before starting an allergy dish Yes / No 1 pt
  4. The cook puts on a fresh pair of gloves for the allergy dish after washing Yes / No 1 pt
  5. The allergy dish is prepared with a pan, cutting board and utensils taken from clean storage, not from the line Yes / No 1 pt
  6. A dedicated allergy kit (color-coded board, knife and tongs) is kept clean and covered within reach of the line Yes / No 1 pt
  7. Grilled items for an allergy order are cooked in a separate clean pan or on a cleaned section of the grill Yes / No 1 pt
  8. Allergy orders are not cooked in fryer oil shared with the allergen Yes / No 1 pt
  9. Gluten-free pasta is boiled in fresh water in a clean pot Yes / No 1 pt
  10. Ingredients for an allergy dish are taken from back-up containers, not from line inserts exposed to cross-contact Yes / No 1 pt
  11. The cook reads the label of each prepared ingredient (sauce base, stock, spice blend) used in an allergy dish Yes / No 1 pt
  12. Garnishes, finishing oils and croutons are left off an allergy dish unless confirmed safe Yes / No 1 pt
  13. An allergy dish made in error is discarded and started again, never corrected by removing the ingredient Yes / No 1 pt
  14. The finished allergy plate is identified with an allergy pick or a distinct plate Yes / No 1 pt
  15. Allergy plates wait at a separate spot on the pass, away from other plates Yes / No 1 pt
  16. Flour, nuts and sesame on the line are kept in lidded containers Yes / No 1 pt
  17. The chef or expediter checks the allergy plate against the ticket before it leaves the pass Yes / No 1 pt
  18. Shared equipment that cannot be cleaned between orders (toaster, waffle iron, salamander rack) is not used for allergy orders Yes / No 1 pt
  19. Demonstration of the allergy procedure by the line during the visit Rating
    • Followed every step without prompting 5 pts
    • Followed with prompting 3 pts
    • Steps missed 1 pt

4. Delivery to table 18 items

  1. The allergy plate is carried to the table on its own, not on a tray touching other plates Yes / No 1 pt
  2. The allergy plate is delivered by a manager or by the server who took the order Yes / No 1 pt
  3. The person delivering the plate names the dish and the allergy to the guest when setting it down Yes / No 1 pt
  4. The allergy plate is placed by seat number without asking the table who ordered it Yes / No 1 pt
  5. The allergy pick stays on the plate until it reaches the guest Yes / No 1 pt
  6. Bread baskets and shared appetizers sent to the table are checked for the guest's allergen first Yes / No 1 pt
  7. Tableside preparations at that table (Caesar salad, guacamole, flambéed desserts) leave out the allergen Yes / No 1 pt
  8. Shared condiments such as grated cheese, soy sauce and chili oil are offered only after checking their ingredients Yes / No 1 pt
  9. Drink garnishes and rim salts for the allergy guest are checked against the allergen matrix Yes / No 1 pt
  10. The server checks back with the allergy guest after the first bites Yes / No 1 pt
  11. The allergy is confirmed again when the dessert order is taken Yes / No 1 pt
  12. Complimentary items (birthday dessert, petit fours, amuse-bouche) are checked before they are offered to the allergy guest Yes / No 1 pt
  13. A replacement dish for an allergy guest goes through the full allergy procedure again Yes / No 1 pt
  14. The table is wiped with a clean cloth and fresh solution before an allergy guest is seated Yes / No 1 pt
  15. High chairs and booster seats show no food residue from the previous guest when brought to a table Yes / No 1 pt
  16. When a table is handed to another server, the allergy is passed on in the point-of-sale system or in writing Yes / No 1 pt
  17. Leftovers of the allergy guest are boxed separately from the rest of the table's food Yes / No 1 pt
  18. Delivery of an allergy order observed or described by a server Rating
    • Every step correct 5 pts
    • One step missed 3 pts
    • Plate delivered with no allergy check 1 pt

5. Training 16 items

  1. Every server, bartender, host and food runner has a record of allergen training Yes / No 1 pt
  2. Every cook and dishwasher has a record of allergen training Yes / No 1 pt
  3. New employees complete allergen training before they serve guests or cook unsupervised Yes / No 1 pt
  4. Date of the most recent allergen training session Date
  5. Number of employees on today's schedule without an allergen training record Number
  6. Refresher training is repeated at the frequency set by company policy Yes / No 1 pt
  7. The pre-shift meeting today covered the allergens in the specials Yes / No 1 pt
  8. A poster listing the major allergens is displayed in the kitchen Yes / No 1 pt
  9. The steps of the allergy order procedure are posted at the pass Yes / No 1 pt
  10. A server asked during the visit could name the major allergens Yes / No 1 pt
  11. A server asked could describe the signs of an allergic reaction (hives, swelling, trouble breathing) Yes / No 1 pt
  12. A cook asked could explain why an allergy order is handled differently from a dietary preference Yes / No 1 pt
  13. A cook asked knew that cooking or frying does not make an allergen safe Yes / No 1 pt
  14. Temporary staff hired for banquets are briefed on the allergy procedure before the event Yes / No 1 pt
  15. A manager holding the allergen awareness certificate required by local regulation or company policy is on duty during every service Yes / No 1 pt
  16. Allergen knowledge of the employees questioned Rating
    • All answered correctly 5 pts
    • Some gaps 3 pts
    • Most could not answer 1 pt

6. Incident response 18 items

  1. A written procedure for an allergic reaction is posted at the host stand or in the manager's office Yes / No 1 pt
  2. Employees asked said they would call emergency services at once for a guest with trouble breathing or swelling Yes / No 1 pt
  3. The procedure names who meets the ambulance crew at the entrance and leads them to the table Yes / No 1 pt
  4. Employees asked knew that a guest having a reaction must not be left alone or sent to the restroom Yes / No 1 pt
  5. Where local regulation allows stock epinephrine, the auto-injectors are in date Yes / No 1 pt
  6. Expiry date of the stock epinephrine auto-injectors, if kept Date
  7. A manager with current first aid certification is on duty Yes / No 1 pt
  8. After a reaction, the dish and its ingredients are set aside and labeled, not discarded Yes / No 1 pt
  9. Reactions are written up in an incident report on the day they happen Yes / No 1 pt
  10. Incident reports name the dish, the ticket and the employees involved Yes / No 1 pt
  11. Near misses, such as a wrong plate caught at the pass, are recorded as well as reactions Yes / No 1 pt
  12. Number of allergy incidents and near misses recorded in the last 12 months Number
  13. Each recorded incident shows its cause and the corrective action taken Yes / No 1 pt
  14. Allergy incidents are reported to head office within the time set by company policy Yes / No 1 pt
  15. Guest complaints about allergy handling in online reviews have a recorded follow-up Yes / No 1 pt
  16. Name of the manager on duty Short text
  17. Overall control of allergen service Rating
    • Matrix current and procedure followed from order to table 5 pts
    • Procedure known but steps missed or matrix out of date 3 pts
    • No working allergy procedure 1 pt
  18. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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