How to use this checklist: Review each section with your team and identify any gaps in your current practices. Use it as a starting point for your own internal food allergy safety protocols — not as a substitute for proper food safety training or regulatory guidance.
Ingredient management
- Maintain a complete, up-to-date ingredient record for every dish on the menu
- Verify allergen content of all pre-made, supplier-sourced, and semi-prepared ingredients
- Request allergen specifications directly from suppliers for any ingredient where allergen content is unclear
- Review ingredients for all nine FDA allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame
- Update ingredient records immediately when recipes change or new suppliers are used
- Flag ingredients with hidden allergens (e.g. soy sauce containing wheat, Worcestershire containing fish)
Menu labeling
- Label all dishes with "contains" status for each relevant FDA Top 9 allergen
- Label dishes with "may contain" status when cross-contact risk from shared equipment is real
- Ensure allergen information is accessible to guests via your digital menu or printed chart
- Include sesame as a labeled allergen — effective January 1, 2023 under the FASTER Act
- Update your allergen menu immediately when dishes or ingredients change
- Provide a QR code at each table linking guests to your full allergen-safe digital menu
Kitchen cross-contact prevention
- Identify all shared equipment that presents a cross-contact risk (fryers, griddles, mixers, utensils)
- Use dedicated utensils and preparation surfaces for dishes ordered by guests with serious allergies
- Clean and sanitize surfaces and utensils before preparing dishes for guests with allergen requests
- Use separate fryer oil for allergen-specific requests where possible
- Avoid storing allergen-containing ingredients directly above allergen-free dishes
- Use clearly labeled, color-coded equipment for allergen-specific preparation when applicable
Staff training
- Train all front-of-house staff to ask and accurately record allergen requests from guests
- Train kitchen staff on cross-contact risks specific to your kitchen setup
- Ensure staff know which dishes contain each of the FDA Top 9 allergens
- Train staff to direct detailed allergen questions to the kitchen rather than guessing
- Make the AllerIQ digital allergen menu accessible to staff — same QR code guests use
- Conduct allergen awareness training at onboarding and periodically throughout the year
Guest communication
- Display QR code allergen menu at every table and at the host stand
- Train staff to proactively direct guests with food allergies to your allergen menu
- Ensure verbal allergen information provided by staff matches your allergen menu
- Never claim a dish is "safe" or "allergen-free" if cross-contact risk has not been fully eliminated
- Use accurate "may contain" language for cross-contact risks rather than omitting the disclosure
- Have a clear protocol for escalating serious allergy requests to kitchen management
Ongoing maintenance
- Review allergen menu accuracy quarterly at minimum
- Update allergen data as part of any menu change process — not after the fact
- Confirm allergen information with suppliers when supplier products change
- Verify that staff are consistently following allergen communication protocols
- Keep records of allergen training completion for all staff
- Review local state allergen disclosure requirements annually
How AllerIQ fits into this checklist
AllerIQ's restaurant allergy menu software directly supports several areas of this checklist:
- Menu labeling: Auto-maps FDA Top 9 allergens across all dishes, with "contains" and "may contain" status
- Guest communication: QR code allergy menu gives guests instant access to filterable allergen data from their phone
- Staff reference: Staff can use the same QR code menu as guests — a single verified source of truth
- Ongoing maintenance: Menu updates in AllerIQ automatically refresh the live QR code menu — no reprinting required
Important: AllerIQ helps restaurants organize and communicate allergen information, but it does not replace proper food safety practices, ingredient verification, staff training, or cross-contact prevention procedures. This checklist is not legal advice. Restaurants remain responsible for their own food safety standards and compliance with applicable local regulations.
Related resources
Frequently asked questions
Is this checklist a legal compliance document?
No. This checklist is a practical operational guide, not a legal compliance document. Restaurant allergen obligations vary significantly by state and locality. Consult your local health department or a food safety advisor for specific regulatory requirements in your area.
How often should we review our allergen safety practices?
At minimum, quarterly — but allergen safety should be a living practice, not a periodic review. Any menu change, supplier change, or recipe modification should trigger an immediate review of allergen data for the affected dishes.
What should staff do when a guest reports a serious food allergy?
Staff should take the allergy seriously, direct the guest to your allergen-safe digital menu (via QR code), confirm the guest's specific allergens, consult with the kitchen before confirming any dish as safe, and escalate any high-risk or unclear situations to management. Never guess or give verbal assurances without verifying against your allergen records.
Can AllerIQ help with any items on this checklist?
Yes. AllerIQ helps with menu labeling, digital allergen menu creation, QR code generation, and creating a single verified allergen reference for both staff and guests. It does not replace ingredient verification, kitchen cross-contact protocols, or staff training.
Improve allergen communication with AllerIQ.
Auto-map FDA Top 9 allergens across your menu and share a filterable, QR code allergen menu with guests. Free plan available.