# 3.1 Allergen Checklist for Food Businesses
**Little Coffee Bean Co**
**Version:** V2
**Date:** October 2025
**SOP Number:** 3.1
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## Purpose
To provide staff with a practical checklist for managing allergens effectively in food preparation and service, ensuring customer safety and compliance with UK Food Standards Agency (FSA) requirements.
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## Scope
This checklist applies to all Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops) and all staff involved in food preparation, service, and allergen communication.
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## Allergen Checklist
### Menu Planning & Ingredient Recording
– [ ] All menu items have been reviewed for allergen content
– [ ] Allergen information is recorded on product specification sheets
– [ ] Ingredients are kept in original or clearly labelled containers
– [ ] Recipes include allergen ingredient information
– [ ] Allergen information is up to date and reviewed regularly
– [ ] Staff are aware of recipe changes and updated allergen information
### Food Preparation & Cross-Contamination Prevention
– [ ] Separate preparation areas are designated for allergen-free items where possible
– [ ] Dedicated utensils, chopping boards, and equipment are used for allergen-free preparation
– [ ] Cleaning procedures between allergen-containing and allergen-free items are followed
– [ ] Staff wash hands thoroughly before handling allergen-free items
– [ ] Allergen-containing ingredients are stored separately and clearly labelled
– [ ] Time and space segregation is used to prevent cross-contamination
### Customer Communication
– [ ] Allergen information is displayed on menus or information packs
– [ ] Staff are trained to discuss allergens with customers
– [ ] Customers are asked about allergies/intolerances before ordering
– [ ] Written allergen information is available at point of sale
– [ ] Staff understand free-from, gluten-free, and vegan claims and their limitations
– [ ] Customers are informed of cross-contamination risks where applicable
### Staff Training & Competency
– [ ] All staff have completed food allergen training
– [ ] Staff understand the 14 major allergens
– [ ] Staff know how to identify allergen-containing ingredients
– [ ] Staff understand cross-contamination risks
– [ ] Staff are trained on customer communication regarding allergies
– [ ] Training is refreshed annually or when procedures change
### Documentation & Records
– [ ] Allergen ingredient templates are completed for all menu items
– [ ] Records are kept of staff allergen training
– [ ] Incident reports are completed if allergen-related issues occur
– [ ] Supplier information includes allergen declarations
– [ ] Allergen information is reviewed and updated regularly
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## The 14 Major Allergens (UK Requirements)
1. Cereals containing gluten (wheat, barley, oats, rye)
2. Crustaceans
3. Eggs
4. Fish
5. Peanuts
6. Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, pistachios, Brazil nuts, macadamia nuts)
7. Milk
8. Molluscs
9. Mustard
10. Celery
11. Sesame
12. Sulphites
13. Lupin
14. Molluscs
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## Key Responsibilities
– **All Staff:** Follow allergen procedures, communicate with customers, maintain cleanliness
– **Managers:** Ensure training is current, oversee allergen procedures, investigate incidents
– **Directors:** Review allergen policies, ensure compliance, allocate resources
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## References
– UK Food Standards Agency (FSA) Allergen Guidance
– Natasha’s Law (Food Information Regulations 2014)
– Food Business Operator Responsibilities