Allergen Handling SOP
Standard procedure for managing allergens safely in a cafe or restaurant. Covers guest communication, kitchen protocol, cross-contamination prevention, and FSSAI-aligned documentation.
Purpose
This SOP establishes the standard for handling allergens safely across the establishment. It applies to all kitchen and FOH staff without exception. The goal is simple: every guest with an allergy or intolerance should be able to eat with confidence.
The 9 Major Allergens (FSSAI-Recognised)
All staff must be able to identify these on sight and in recipes:
- Cereals containing gluten (wheat, barley, rye, oats)
- Crustaceans (prawns, crab, lobster)
- Eggs
- Fish
- Peanuts
- Soybeans
- Milk (including lactose)
- Tree nuts (cashew, almond, walnut, pistachio, and others)
- Sesame
Guest Communication Protocol
When a guest declares an allergy:
- Thank the guest for telling you.
- Repeat the allergy back to them clearly , “So I have noted a peanut allergy. Is that correct?”
- Do not guess. If you are not certain a dish is safe, say so and check.
- Communicate the allergy to the kitchen immediately. Use the allergen note in the POS if available, or write clearly on the docket.
- Before the dish leaves the pass, confirm with the kitchen that it is safe to serve.
- When serving, confirm with the guest , “This is your [dish], prepared without peanuts.”
If you are unsure whether a dish contains an allergen:
- Do not serve it until you have confirmed with the kitchen.
- A delay is always better than a reaction.
Kitchen Handling Protocol
Preparation
- Wash hands and change gloves before preparing any allergen-free dish.
- Use dedicated utensils, boards, and equipment. Do not use shared items, even if they appear clean.
- Prepare allergen-free dishes before other dishes when possible, ideally before a busy service begins.
- Keep allergen-free dishes physically separated from other food during preparation, plating, and service.
Cross-contamination prevention
- Fryers: do not cook allergen-free items in oil used for allergen-containing items.
- Surfaces: wipe down and sanitise before preparing any allergen-free dish.
- Powdered ingredients (flour, spices): be aware of airborne contamination in enclosed spaces.
Labelling
- All prep containers must be labelled with contents and date.
- If a dish contains any of the 9 major allergens, this must be noted on the container or recipe card.
Menu Documentation
- All recipes must have an allergen matrix documenting which of the 9 allergens are present.
- The matrix must be reviewed and updated every time a recipe changes.
- The matrix must be accessible to all kitchen staff at all times.
- Do not rely on memory, always check the matrix.
In the Event of a Reaction
- Stay calm. Take the situation seriously.
- If the guest shows signs of anaphylaxis (difficulty breathing, swelling, loss of consciousness) , call emergency services immediately (112).
- Inform the manager on duty at once.
- Record the incident in the incident log: what was ordered, what was served, what happened, and what action was taken.
- Preserve all food samples involved if possible.
- Do not discuss the incident publicly or on social media.
Training Requirement
All staff must complete allergen awareness training before serving guests. A record of training completion must be kept on file for every team member. Refresher training is recommended every 12 months or when the menu changes significantly.