Managing Allergy Orders

Why you need it

Allergy mistakes can happen anywhere between the order and the plate: a message not passed on, a sauce not checked or a shared spoon. Food law requires accurate allergen information, and a clear procedure helps you show every order is handled the same way.

The poster also makes clear that removing an allergen from a finished dish never makes it safe.

What it’s for

The full allergy order procedure in six steps: confirm the requirement, check every ingredient, decide whether you can cater safely, prepare with effective controls, keep the order separate, and identify and serve it correctly. It explains that disinfectant alone does not remove allergen residues.

How to use it

1. Put it where orders are passed to the kitchen and at the allergy preparation area.
2. Record the exact allergy on the order ticket and make sure the cook confirms they have seen it.
3. Check sauces, garnishes and substitutions against current labels, not memory.
4. If a dish cannot be made safely, tell the customer honestly and only offer an alternative you can make safely.
5. Walk front-of-house and kitchen staff through the steps together, so both sides know their part.