How do I handle allergens safely?

Allergen safety is one of the most critical responsibilities in any CookUnity kitchen. Protecting customers with food allergies requires consistent, audit-ready practices every shift—from ingredient receipt to plating and communication. Follow these standards to prevent cross-contact, ensure accurate labeling, and keep every meal safe.

📦 Ingredient Controls & Storage

• Receive ingredients in designated areas, keeping RAW, ALLERGENIC, and READY-TO-EAT foods separate.
• Label allergenic ingredients clearly with chef team name, product name, and allergen type and production date or opened date (if shelf stable)
• Store allergens in sealed containers and keep them separate from other items to prevent cross contact.
• Maintain physical separation on shelves and in fridges; cover all containers and keep at least 6 inches above the floor.

👩‍🍳 Prep & Production Protocols

• Follow recipes exactly—no substitutions without approval. Any substitution must be approved in advance by CookUnity and fully documented to ensure order accuracy and correct meal labeling.
• Use separate equipment and utensils for allergen-containing foods.
• Clean and sanitize all surfaces, tools, and gloves/buckets before switching from allergen to non-allergen tasks.
• Dedicate prep areas and small equipment to allergen-free items where possible.
• Wash hands and change GLOVES after handling allergens and before switching tasks.

🏷️ Labeling, Communication & Traceability

• CookUnity is responsible for verifying that ALL allergens are correctly listed on final product labels after meal handover.
• Chefs must coordinate with the Culinary team to update recipe documentation if any ingredient changes occur. All changes must be submitted and approved before being implemented, ensuring labeling can be adjusted accordingly.
• Affected customers must be notified immediately if new allergens are introduced.
• Maintain full traceability: document ingredient lots, prep batches, and production staff for audit readiness.

🚫 Preventing Cross-Contact

• Clean and sanitize stations and tools between allergen and non-allergen use. “Looks clean” is not enough.
• Do not share towels, buckets, or gloves across allergen and non-allergen prep.
• Use single-use cleaning supplies or those dedicated to allergen zones.
• Train all staff on allergen compliance as part of FOOD HANDLER CERTIFICATION.

⚠️ Escalation & Compliance

• If an allergen error or exposure occurs: stop production immediately and escalate to your CHEF SUCCESS or CULINARY MANAGER.
• Document the incident and notify affected customers following established protocols.

• Audits focus heavily on allergen controls. Non-compliance can lead to meal rejection, slot reduction, or removal from the platform.

📌 Quick Reference: Safe Allergen Management

Procedure	Required?	Compliance Details
Label all allergenic ingredients	✅ Yes	Chef team name, product, allergen, production date or opened date (if shelf-stable)
No unapproved substitutions	✅ Yes	Report any ingredient shortages immediately
Clean & sanitize between tasks	✅ Yes	All surfaces/equipment after allergen use
Dedicated equipment if possible	✅ Yes	Prevent shared use between allergen and non-allergen foods
Handwashing & glove change	✅ Yes	After handling allergens and switching tasks
Complete allergen labeling	✅ Yes	if you see something mislabeled, report to culinary
Staff training & documentation	✅ Yes	Certification, regular refreshers, audit logs

✨ Consistent allergen management is essential for customer safety, compliance, and audit success. If you are ever unsure, stop and escalate—protecting customers relies on every team member doing their part, every shift.

Still have questions? We’ve got your back—reach out to us anytime at [e-mail].