Allergen Control Standard Operating Procedure

This document is an Allergen Control Standard Operating Procedure (SOP) that outlines the necessary steps to prevent allergen cross-contact during various food handling processes, including receiving, storage, preparation, cooking, service, and cleaning operations. The primary objective is to ensure customer safety by reducing the risk of allergic reactions, complying with regulatory requirements, and facilitating clear communication among staff members. The SOP applies to all employees involved in food handling, such as cooks, servers, and managers, and covers allergen-related risks throughout the entire food flow. It includes specific procedures for receiving and storing allergenic ingredients, communicating allergen information between front of house and back of house staff, preparing allergen-free meals, and maintaining cleanliness in food preparation areas. Additionally, the document details roles and responsibilities for different staff members and provides guidelines for handling mistakes and incidents related to allergens.