Allergen Segregation

Allergen segregation is the physical and procedural separation of allergenic ingredients, foods and equipment to reduce the risk of unintended allergen cross-contact. In a restaurant, segregation may involve storage arrangements, clearly labelled containers, dedicated utensils, separate preparation areas and controlled workflows. It must be part of a broader allergen control plan.

How to segregate allergens in a kitchen

• Storage: keep allergenic ingredients sealed, labelled and separated from other foods where practical. Prevent spills and contact from leaking containers.
• Preparation: use dedicated or properly cleaned and sanitized work surfaces, utensils, cutting boards and equipment according to the risk assessment.
• Fryers and grills: assess shared cooking oil, grill surfaces, baskets and utensils; a separate ticket or cooking sequence does not eliminate cross-contact.
• Containers and labels: identify ingredients and prepared foods clearly, including opened products and pre-portioned components.
• Staff practices: wash hands, change gloves when appropriate and prevent transfer through cloths, handles, aprons or other shared items.

Example: nut segregation

A kitchen may store peanuts and tree nuts in closed, clearly identified containers in a designated area, with dedicated scoops and a documented cleaning process. The exact storage position should be chosen to prevent spills or contact with other foods; placing an allergen on a particular shelf is not a universal safety rule.

Allergen segregation versus cross-contact prevention

Segregation is one control measure. Cross-contact prevention includes all the procedures needed to stop allergens transferring through ingredients, hands, equipment, air, surfaces or service utensils. Segregation alone cannot guarantee that a dish is allergen-free.

Chef’s tip: design segregation around the actual kitchen layout and menu. Verify that the system works during busy service, when shared equipment and rushed handoffs create additional risk.