Restaurant allergen training checklist

Everything a team member needs to know and demonstrate before handling allergen requests independently.

• Identify all major allergens on the menu — Trainer walks through every menu item and identifies which major allergens are present. Trainee must be able to name the allergens in any dish without referring to notes before sign-off.
• Understand cross-contact vs. cross-contamination — Cover the difference between cross-contact (allergen protein transfer) and cross-contamination (pathogen transfer). A team member who treats them the same way will use the wrong protocol.
• Guest allergen declaration protocol — Walk through the full protocol when a guest declares an allergy: stop taking the order, confirm the allergy, check every ingredient in the requested dish, inform the kitchen, and confirm with the guest before the dish leaves.
• Equipment and surface cleaning for allergen requests — Cover which surfaces must be cleaned, which equipment must be changed or washed, and in what order, before preparing a dish for an allergen request. Trainee demonstrates on actual equipment.
• What to do when you're not sure — Train the correct response for uncertainty: stop, ask a senior team member, do not guess. A team member who guesses on an allergen request is a liability. The correct answer is always 'I'm not sure, let me find out.'

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