Allergen Information Process Checklist for a Small Food Business (Information Only)
Set up a process for providing allergen information accurately.
Added October 15, 2026. Written with AI assistance and checked for clarity and placeholders; not reviewed by a lawyer, accountant, clinician or other professional. How these prompts are made
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[VERIFY] is an editorial flag, not a blank to fill. Wherever the prompt shows [VERIFY], check that item against a reliable source before you use it (what [VERIFY] means).
Help me set up an allergen information process for a small food business. Menu items and ingredients: [MENU_AND_INGREDIENTS]. Suppliers and how ingredient information is received: [SUPPLIERS]. Staff and training: [STAFF_AND_TRAINING]. Requirements I know of: [KNOWN_REQUIREMENTS].
Create a process with steps: collect supplier specifications and keep them, build an ingredient and allergen matrix for each dish (a table template), update rules when recipes or suppliers change, train staff to give accurate information and say when they do not know, communicate with customers (menu notes, a printed matrix, a clear way to ask), handle special requests, and keep records. Provide a staff script, a checklist for the start of service, and a monthly review. Add a plan for cross-contact controls described generally.
Legal requirements differ and are strict; mark them [VERIFY] with the local food authority. This is a planning aid, not compliance advice.
Add a worked matrix row for one dish with columns for each major allergen category as listed by local rules [VERIFY], the supplier specification date for each ingredient, and a staff-ready sentence ('This dish contains X; we cannot guarantee it is free from Y'). Include the rule that staff who are unsure say so and check with a manager.
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