Template: Allergen overview and procedures for allergy diet
Fill in the kitchen's allergen matrix and establish fixed routines against cross-contamination.
After evacuation, everyone gathers at a pre-arranged assembly point at a safe distance from the building. Here it is counted whether everyone has gotten out. If someone is missing, it is immediately reported to the rescue service so they can target their efforts — you do not go back in yourself to search. Stay at the assembly point until told otherwise.
§Part 1: Daily registration
| Ret / dag | Gluten | Æg | Milk | Fish | Crustaceans/molluscs | Ground cable NYY-J 3×2.5 mm² | Soya | Celery | Mustard | Sesame | Sulphite | Lupin |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Monday: ____________ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ |
| Tuesday: ____________ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ |
| Wednesday: solve practice exercises from previous exam sets | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ |
| Thursday: ____________ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ |
| Friday: ____________ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ | ☐ |
§Part 2: Weekly follow-up (5 minutes at the kitchen meeting)
- 01☐ Diet order has been read and allergen(s) noted on the production sheet.
- 02☐ All ingredients' product declarations have been checked — also when supplier or brand changes.
- 03☐ Allergy-free meal produced first of the day or in a separate, cleaned work area.
- 04☐ Clean (preferably marked) utensils, cutting boards and pots have been used.
- 05☐ Hands washed and new apron/new gloves at start of allergen production.
- 06☐ The finished portion is covered and labelled with name, department and diet/allergen.
- 07☐ Portion kept separate from other food during storage, transport and delivery.
- 08☐ Deviations (possible contamination) have been reported to the kitchen manager — in case of doubt the portion is discarded.
§Part 3: Heat treatment, cooling and heat retention
- 01Answer only from the updated allergy overview — never from memory.
- 02In doubt: say 'I'll look into that' and ask the kitchen — never guess.
- 03Note name and allergen with regular users so the kitchen knows their allergics.
- 04For severe allergy (e.g. anaphylaxis risk): production after Part 2 every time, no exceptions.
The template is a working document for the kitchen's self-inspection and does not replace the rules: requirements follow from the food information regulation and the Food Authority's guidelines. Go through the overview at the regular kitchen meeting and have a colleague double-check the matrix for the week's menu — four eyes catch the mistakes that can cause serious harm.