The first step to an effective allergen control plan is to identify the sources of food allergens throughout the facility.
This template is designed to keep all components of the plan together, so it includes two master lists and a risk assessment. Check it out here!
The next step is to identify all food allergens found in raw materials. I recommend using current primary and secondary supplier specifications for the best accuracy. Identify the allergens in your finished products on the second tab.
After identifying what items contain food allergens, the next step is identifying how they move throughout the facility. Conduct a walk-through and record each processing step and area. Examine the likelihood of allergens mingling with other allergens or non-allergens, like using shared equipment.
Note: The last column addresses sulfites, but the FDA does not require these in your plan.