Checklist template

Allergen management and menu labelling for quick-service restaurants

A ready-to-use checklist with 90 items in 6 sections, covering Allergen information and menu boards, Receiving and ingredient control, Preparation and cross-contact, Order taking and communication, Staff training, Incident response. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 90 Items
  • 71 Yes / No checks
  • 6 Scored ratings
  • 101 Points

Use this template How audits work

1. Allergen information and menu boards 16 items

  1. A current allergen chart covering every menu item is available to customers on request Yes / No 1 pt
  2. The allergen chart identifies all Canadian priority allergens, gluten sources and added sulphites Yes / No 1 pt
  3. The allergen chart version matches the current menu, including limited-time offers Yes / No 1 pt
  4. Date or version date of the allergen chart in use Date
  5. A notice invites customers to tell staff about food allergies before ordering Yes / No 1 pt
  6. The allergen notice is visible at the front counter Yes / No 1 pt
  7. The allergen notice is visible at the drive-thru order point Yes / No 1 pt
  8. Allergen information on self-order kiosks matches the printed allergen chart Yes / No 1 pt
  9. Allergen information on the mobile app and website matches the printed allergen chart Yes / No 1 pt
  10. Calories are displayed for every standard menu item where provincial law requires it Yes / No 1 pt
  11. Calorie figures on the menu boards match the current nutrition guide Yes / No 1 pt
  12. The required contextual statement on daily calorie needs is displayed where applicable Yes / No 1 pt
  13. Outdated menu panels, tent cards and nutrition brochures have been removed Yes / No 1 pt
  14. Allergen information is available in French and English where required Yes / No 1 pt
  15. Accessibility of allergen information for customers Rating
    • Easy to find without asking 5 pts
    • Available on request 3 pts
    • Difficult to obtain 1 pt
  16. Comments on allergen information and menu boards Comments

2. Receiving and ingredient control 15 items

  1. Only approved suppliers and approved products are used Yes / No 1 pt
  2. Product substitutions from suppliers are checked for allergen changes before use Yes / No 1 pt
  3. Substituted products are reported to head office or the franchisor before use Yes / No 1 pt
  4. Ingredient labels are kept or accessible for every product in use Yes / No 1 pt
  5. Labels on incoming products are in both official languages as required for prepackaged food Yes / No 1 pt
  6. Products are kept in original packaging or in containers labelled with the product name and allergens Yes / No 1 pt
  7. Allergen-containing ingredients are stored below or apart from other ingredients Yes / No 1 pt
  8. Bulk bins and ingredient containers have dedicated, labelled scoops Yes / No 1 pt
  9. Spills of allergen-containing ingredients are cleaned immediately Yes / No 1 pt
  10. Supplier recall and allergen alert notices are received and acted on Yes / No 1 pt
  11. Recalled product is identified, segregated and recorded Yes / No 1 pt
  12. Gluten-free or allergen-free products are stored sealed and clearly identified Yes / No 1 pt
  13. Number of substituted products currently in use Number
  14. Products currently substituted, if any Short text
  15. Condition of ingredient labelling in storage Rating
    • All containers labelled 5 pts
    • Most containers labelled 3 pts
    • Many containers unlabelled 1 pt

3. Preparation and cross-contact 16 items

  1. A written procedure exists for preparing an allergy order Yes / No 1 pt
  2. Employees wash hands and change gloves before preparing an allergy order Yes / No 1 pt
  3. Clean and sanitized utensils and surfaces are used for an allergy order Yes / No 1 pt
  4. Dedicated or colour-coded tools are available for allergy orders Yes / No 1 pt
  5. Shared fryer oil is identified as a cross-contact risk on the allergen chart Yes / No 1 pt
  6. Fryers designated for specific products are respected Yes / No 1 pt
  7. Toasters and grills shared with allergen-containing products are identified to customers when relevant Yes / No 1 pt
  8. Sauces and toppings are dispensed with dedicated utensils Yes / No 1 pt
  9. Recipes and build charts are followed without unapproved ingredient changes Yes / No 1 pt
  10. Garnishes and toppings are not added to an allergy order unless specified Yes / No 1 pt
  11. An allergy order made incorrectly is discarded and remade, never corrected by removing the allergen Yes / No 1 pt
  12. Allergy orders are packaged separately and identified Yes / No 1 pt
  13. Self-serve condiment and beverage stations are kept clean and free of spills Yes / No 1 pt
  14. Blenders and shake equipment are washed and sanitized between products containing different allergens Yes / No 1 pt
  15. Staff demonstration of the allergy order procedure Rating
    • Performed correctly without prompting 5 pts
    • Performed with prompting 3 pts
    • Not able to perform 1 pt
  16. Comments on preparation and cross-contact Comments

4. Order taking and communication 13 items

  1. Order takers refer allergy questions to the manager or designated person Yes / No 1 pt
  2. The manager on duty handles or supervises every allergy order Yes / No 1 pt
  3. The point-of-sale system has an allergy alert key or modifier and staff use it Yes / No 1 pt
  4. The allergy alert prints or displays clearly on the kitchen screen or ticket Yes / No 1 pt
  5. Staff never guess or state from memory whether an item is free of an allergen Yes / No 1 pt
  6. Staff inform customers that allergen-free preparation cannot be guaranteed where cross-contact is possible Yes / No 1 pt
  7. Drive-thru staff confirm the allergy note with the customer at the window Yes / No 1 pt
  8. Delivery and mobile orders with allergy notes are flagged and handled with the same procedure Yes / No 1 pt
  9. The person handing out the order confirms the allergy order with the customer Yes / No 1 pt
  10. Staff can locate the allergen chart within 30 seconds Yes / No 1 pt
  11. Time for staff to locate the allergen chart when asked (seconds) Number
  12. Accuracy of staff answers to a sample allergen question Rating
    • Correct and referred to the chart 5 pts
    • Correct but from memory 3 pts
    • Incorrect or guessed 1 pt
  13. Menu channel checked during this visit Choice
    • Front counter
    • Drive-thru
    • Kiosk
    • Mobile app or delivery

5. Staff training 15 items

  1. All employees have completed allergen awareness training Yes / No 1 pt
  2. Allergen training is part of new employee orientation before working a station Yes / No 1 pt
  3. Allergen training records are on file for every employee Yes / No 1 pt
  4. Date of the most recent allergen training session Date
  5. Number of employees on the schedule without completed allergen training Number
  6. Refresher allergen training is completed at least annually Yes / No 1 pt
  7. Managers have completed advanced or manager-level allergen training Yes / No 1 pt
  8. Employees can name the priority allergens Yes / No 1 pt
  9. Employees can describe the signs of an allergic reaction Yes / No 1 pt
  10. Employees know where the allergen chart and the allergy procedure are kept Yes / No 1 pt
  11. Allergen changes for new menu items are communicated to staff before launch Yes / No 1 pt
  12. Training materials are available in the languages needed by the team Yes / No 1 pt
  13. Pre-shift meetings include allergen reminders when the menu changes Yes / No 1 pt
  14. Staff ability to name the priority allergens Rating
    • Names all or nearly all 5 pts
    • Names about half 3 pts
    • Names few 1 pt
  15. Training gaps identified Comments

6. Incident response 15 items

  1. A written procedure exists for responding to an allergic reaction on site Yes / No 1 pt
  2. Employees know to call 911 immediately for a suspected severe allergic reaction Yes / No 1 pt
  3. The site address is posted near the phone for emergency calls Yes / No 1 pt
  4. A first aid kit is stocked and accessible Yes / No 1 pt
  5. At least one employee per shift holds current first aid training Yes / No 1 pt
  6. Allergic reaction incidents are documented on an incident report Yes / No 1 pt
  7. Allergen incidents and complaints are reported to head office within the required time Yes / No 1 pt
  8. The suspected food and its packaging are retained after an incident Yes / No 1 pt
  9. Customer allergen complaints are logged and followed up Yes / No 1 pt
  10. Number of allergen incidents or complaints since the last visit Number
  11. Corrective actions from previous allergen incidents have been completed Yes / No 1 pt
  12. The manager can describe the steps to take after an allergen incident Yes / No 1 pt
  13. Name of the manager on duty Short text
  14. Overall allergen control at this site Rating
    • Strong 5 pts
    • Adequate 3 pts
    • Weak 1 pt
  15. Corrective actions required Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

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