Australia Allergen Management Checklist (FSANZ 1.2.3)
This allergen management checklist ensures compliance with FSANZ Standard 1.2.3 (Information Requirements - Food Identification), which mandates declaration of allergens including peanuts, tree nuts, milk, eggs, fish, crustacea, wheat/gluten, soy, sesame, and lupin. Covers allergen risk assessment, cross-contact prevention, labelling, and customer communication. Food businesses must ensure allergenic substances are properly declared and managed.
- Industry: Food & Hospitality
- Frequency: Weekly
- Estimated Time: 20-30 minutes
- Role: Food Safety Supervisor / Manager
- Total Items: 27
- Compliance: FSANZ Standard 1.2.3, FSANZ Standard 1.2.1, VITAL Program (AFGC), State/Territory Food Acts, ASCIA Guidelines
Allergen Identification & Documentation
Identification of allergens in menu items and products.
- Allergen matrix/register current for all menu items?
- Recipes documented with all ingredients and allergens?
- Supplier allergen declarations obtained and current?
- Ingredient changes reviewed for allergen impact?
- New menu items assessed for allergen content?
Cross-Contact Prevention
Measures to prevent allergen cross-contact during preparation.
- Separate utensils and equipment for allergen-free preparation?
- Allergen-free dishes prepared first or separately?
- Equipment cleaned between allergen and non-allergen use?
- Allergen-containing ingredients stored to prevent cross-contact?
- Cooking oils managed to prevent allergen cross-contact?
Labelling & Declaration
Allergen labelling compliance per FSANZ Standard 1.2.3.
- Packaged food labels declare all allergens?
- Menu/display allergen information available?
- 'May contain' statements used appropriately (VITAL)?
- Online ordering includes allergen information?
Customer Communication
Communication with customers about allergens.
- Process for handling customer allergy inquiries?
- Allergen-modified orders clearly marked/flagged?
- Service staff able to communicate allergen information?
- Escalation process to kitchen for allergy queries?
Staff Training
Allergen awareness and management training.
- All food handling staff trained in allergen management?
- Staff trained to recognise and respond to anaphylaxis?
- Training records documented and current?
- New staff inducted on allergen procedures before commencing?
Emergency Response
Emergency response for allergic reactions.
- Emergency action plan for allergic reactions in place?
- First aid kit accessible with antihistamines?
- Emergency contacts (000) and poison info posted?
- Allergen incident recording and review process?
- Additional observations and actions required
Related Food Safety Checklists
- Stadium and Arena Concession Food Safety Inspection Checklist
- Catering Truck and Mobile Food Unit Food Safety Checklist
- Catering Truck and Commissary Daily Food Safety Inspection Checklist
- Australia Meat Processing Hygiene Checklist (DAWE Export)
- Australia Seafood Handling & Storage Checklist
- School Cafeteria Food Safety Inspection Checklist
- Food Truck Daily Operations and Safety Inspection Checklist
- Poultry Processing Plant HACCP Daily Inspection Checklist
Related Food Handling Checklists
- Australia Meat Processing Hygiene Checklist (DAWE Export) - FREE Download
- Australia Childcare Centre Food Safety Checklist - FREE Download
- Stadium and Arena Concession Food Safety Inspection Checklist - FREE Download
- Catering Truck and Mobile Food Unit Food Safety Checklist - FREE Download
- Catering Truck and Commissary Daily Food Safety Inspection Checklist - FREE Download
Why Use This Australia Allergen Management Checklist (FSANZ 1.2.3)?
This australia allergen management checklist (fsanz 1.2.3) helps food & hospitality teams maintain compliance and operational excellence. Designed for food safety supervisor / manager professionals, this checklist covers 27 critical inspection points across 6 sections. Recommended frequency: weekly.
Ensures compliance with FSANZ Standard 1.2.3, FSANZ Standard 1.2.1, VITAL Program (AFGC), State/Territory Food Acts, ASCIA Guidelines. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Australia Allergen Management Checklist (FSANZ 1.2.3) cover?
This checklist covers 27 inspection items across 6 sections: Allergen Identification & Documentation, Cross-Contact Prevention, Labelling & Declaration, Customer Communication, Staff Training, Emergency Response. It is designed for food & hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed weekly. Each completion takes approximately 20-30 minutes.
Who should use this Australia Allergen Management Checklist (FSANZ 1.2.3)?
This checklist is designed for Food Safety Supervisor / Manager professionals in the food & hospitality 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.