Allergen Control Plan

An allergen control plan is a documented system for identifying food allergens, preventing cross-contact, communicating dietary requirements and responding to allergen-related requests in a foodservice operation. It covers the full process—from purchasing and receiving ingredients to storage, preparation, cooking, plating and service.

What an allergen control plan should include

• Ingredient information: current supplier specifications and labels for every ingredient, including compound products and substitutions.
• Menu and recipe review: a reliable record of allergens present in each dish and any potential cross-contact risks.
• Storage and identification: clear labelling and separation of allergenic ingredients where practical.
• Preparation controls: handwashing, cleaning, sanitized equipment and utensils, and dedicated or properly cleaned tools when required.
• Communication: a clear process for servers to record allergy information and communicate it to the chef and relevant station staff.
• Verification and training: staff training, manager checks and a procedure for reviewing changes to suppliers, recipes and menus.
• Emergency response: instructions for responding to a suspected allergic reaction and contacting emergency services.

Cross-contact prevention

Cross-contact occurs when an allergen is unintentionally transferred to food that is intended not to contain it. A plan should address shared fryers, grills, cutting boards, utensils, storage containers, gloves, hands, cloths and preparation surfaces. Simply preparing an allergy order first or using a colour-coded board does not guarantee safety unless the entire process is controlled.

Allergen control plan versus allergen matrix

An allergen matrix is a reference tool that identifies allergens associated with menu items. The allergen control plan is the broader operating system that explains how the restaurant verifies information, prevents cross-contact, communicates with guests and manages risk.

Chef’s tip: update the plan whenever a supplier, ingredient, recipe or preparation method changes. Never promise that a dish is allergen-free unless the operation can verify the claim and control cross-contact to the required standard.