Food Safety Command Center 17 items
Allergen Control Program Verification Checklist
Verify allergen management from receiving through labeling, including the nine major U.S. allergens and validated changeover cleaning.
FALCPAFASTER Act21 CFR 117
Free PDF · enter your email to download.
Allergen Program & Assessment
- Is a written allergen control plan maintained as a preventive control where required? *
- Are all nine major allergens (milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame) identified? *
- Is an allergen map/matrix maintained showing allergens by product and line? *
- Are incoming ingredient allergen statements verified against specifications? *
Storage & Segregation
- Are allergen-containing materials stored to prevent cross-contact (segregated or sealed/below)? *
- Are allergen ingredients clearly identified/color-coded in storage and staging? *
- Are dedicated or controlled utensils and scoops used for allergen ingredients? *
Production Scheduling & Cross-Contact Control
- Is production scheduled to run non-allergen or fewer-allergen products first where feasible? *
- Is rework containing allergens controlled to like-into-like products only? *
- Are shared equipment changeovers governed by documented procedures? *
Validated Cleaning & Verification
- Is allergen changeover cleaning validated (e.g., ATP + allergen-specific test kit)? *
- Is post-cleaning allergen verification testing performed and recorded before next run? *
- Allergen swab test result (ppm or negative)
Labeling & Declaration
- Are all allergens declared on finished-product labels in the Contains statement or ingredient list? *
- Is a label reconciliation/verification performed at start-up and changeover to prevent misbranding? *
- Are label changes controlled and obsolete labels destroyed? *
- Are employees trained on allergen awareness at defined frequency? *
Download the full Allergen Control Program Verification Checklist checklist
Get it as a clean, printable PDF — free.