Food Allergen Control Program Checklist
Comprehensive food allergen control program including ingredient control, cross-contact prevention, labeling verification, and cleaning validation.
- Industry: Food Manufacturing
- Frequency: Daily/Per production run
- Estimated Time: 20-30 minutes
- Role: Quality Assurance/Production
- Total Items: 30
- Compliance: FDA FALCPA, FDA FSMA, GFSI Standards
Ingredient Control
Allergen ingredient management
- All ingredients verified against allergen list?
- Ingredient labels checked for allergen declarations?
- Allergen-containing ingredients stored separately?
- Supplier allergen documentation current?
Cross-Contact Prevention
Prevent cross-contact
- Production scheduled to minimize allergen changeovers?
- Dedicated equipment used (if applicable)?
- Color-coded tools/equipment used?
- Employees trained on allergen handling?
Cleaning Validation
Allergen cleaning verification
- Allergen cleaning procedure completed?
- Visual inspection passed?
- Allergen swab testing performed (if required)?
- Test results within limits?
Labeling Verification
Allergen labeling
- Product label accurately lists allergens?
- Precautionary statements appropriate?
- Label approved before use?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
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- Food Temperature Monitoring Log Checklist
- Food Handler Personal Hygiene Checklist
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Why Use This Food Allergen Control Program Checklist?
This food allergen control program checklist helps food manufacturing teams maintain compliance and operational excellence. Designed for quality assurance/production professionals, this checklist covers 30 critical inspection points across 7 sections. Recommended frequency: daily/per production run.
Ensures compliance with FDA FALCPA, FDA FSMA, GFSI Standards. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Food Allergen Control Program Checklist cover?
This checklist covers 30 inspection items across 7 sections: Ingredient Control, Cross-Contact Prevention, Cleaning Validation, Labeling Verification, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention. It is designed for food manufacturing operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily/per production run. Each completion takes approximately 20-30 minutes.
Who should use this Food Allergen Control Program Checklist?
This checklist is designed for Quality Assurance/Production professionals in the food manufacturing industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.