Food Allergen Control and Management Audit Checklist

Allergen control audits should be conducted at least quarterly, with more frequent checks on critical control points. Additionally, audits should be performed whenever there are changes in ingredients, suppliers, or production processes that may impact allergen management.

Key areas include ingredient receiving and storage practices, production scheduling to minimize cross-contact, cleaning and sanitation procedures between allergen changeovers, employee training on allergen handling, and verification of accurate allergen labeling on finished products.

Allergen control audits should involve a cross-functional team including quality assurance managers, food safety specialists, production supervisors, and representatives from procurement and packaging departments to ensure comprehensive coverage of all aspects of allergen management.

Important documentation includes ingredient specifications, supplier allergen statements, production schedules, cleaning validation records, employee training logs, and finished product label verification records.

Audit results can be used to identify gaps in allergen management practices, implement corrective actions, update allergen control procedures, enhance employee training programs, and improve supplier management to strengthen overall food safety and allergen control measures.