Product Overview

Summary: This Food Allergen Management Safe Operating Procedure provides a clear, practical framework for controlling allergen risks in Australian food businesses. It helps you protect customers from allergen exposure, support clear labelling and communication, and demonstrate due diligence under WHS and food safety laws.

Food allergies and intolerances are a critical health and safety issue for Australian food businesses. A single mistake in ingredient handling, cross-contact, or customer communication can trigger a serious – even life‑threatening – reaction, with significant legal, reputational and emotional consequences. This Food Allergen Management Safe Operating Procedure sets out a structured, end‑to‑end approach to identifying, controlling and communicating allergen risks across purchasing, storage, preparation, service and cleaning.

Designed specifically for the Australian regulatory environment, this SOP supports compliance with the Food Standards Code and state and territory WHS laws by defining clear responsibilities, controls and record‑keeping requirements. It provides practical guidance on menu design and labelling, segregation of allergenic ingredients, kitchen workflows, staff training and incident response, including management of suspected anaphylaxis. By implementing this procedure, your business can move beyond ad‑hoc practices to a consistent, auditable system that protects customers, supports staff confidence and strengthens your overall food safety culture.

Key Benefits

• Reduce the risk of allergen cross-contact and accidental exposure for customers and clients.
• Ensure alignment with the Australia New Zealand Food Standards Code and WHS obligations for managing health risks.
• Standardise allergen handling, preparation and cleaning practices across all staff and shifts.
• Strengthen customer confidence through clear, consistent allergen information and communication.
• Support incident preparedness with defined escalation, first aid and reporting steps for allergen reactions.

Who is this for?

• Food Business Owners
• Restaurant and Café Managers
• Head Chefs and Sous Chefs
• Canteen and Catering Managers
• Food Safety Supervisors
• Quality Assurance Managers (Food Manufacturing)
• Production Supervisors (Food Processing)
• WHS Managers in Hospitality and Food Manufacturing
• Hospital and Aged Care Food Service Managers
• School and Childcare Kitchen Coordinators

Hazards Addressed

• Unintended exposure of customers to declared food allergens (e.g. peanuts, tree nuts, sesame, dairy, eggs, soy, wheat, fish, shellfish, lupin, sulphites).
• Allergen cross-contact during storage, preparation, cooking, plating and service.
• Incorrect or incomplete allergen information on menus, labels or online ordering platforms.
• Use of substitute ingredients that introduce undeclared allergens.
• Inadequate cleaning and sanitising leading to residual allergen contamination on equipment and surfaces.
• Delayed or inappropriate response to allergic reactions and anaphylaxis on site.

Included Sections

• 1.0 Purpose and Scope
• 2.0 Definitions and Key Allergen Concepts
• 3.0 Roles and Responsibilities (Management, Supervisors, Food Handlers, Front-of-House)
• 4.0 Applicable Legislation, Standards and Codes of Practice
• 5.0 Allergen Risk Assessment and Register
• 6.0 Approved Suppliers, Purchasing and Ingredient Verification
• 7.0 Receiving, Labelling and Storage of Allergenic Ingredients
• 8.0 Menu Design, Recipe Control and Substitution Management
• 9.0 Allergen Control in Food Preparation and Cooking
• 10.0 Prevention of Cross-Contact (Segregation, Utensils, Equipment and Workflows)
• 11.0 Cleaning, Sanitising and Allergen Decontamination Procedures
• 12.0 Service, Customer Enquiries and Allergen Communication (Menus, Online, Packaging)
• 13.0 Takeaway, Delivery and Pre‑Packaged Food Allergen Labelling
• 14.0 Staff Training, Competency and Supervision in Allergen Management
• 15.0 Incident Management: Allergic Reactions and Suspected Anaphylaxis
• 16.0 Record Keeping, Monitoring and Internal Audits
• 17.0 Corrective Actions and Continuous Improvement
• 18.0 Document Control and Review

Legislation & References

• Food Standards Australia New Zealand (FSANZ) – Australia New Zealand Food Standards Code, particularly Standard 1.2.3 Information requirements – warning statements, advisory statements and declarations
• Food Standards Australia New Zealand (FSANZ) – Standard 3.2.2 Food Safety Practices and General Requirements
• Food Standards Australia New Zealand (FSANZ) – Standard 3.2.1 Food Safety Programs (where applicable)
• Safe Work Australia – How to Manage Work Health and Safety Risks: Code of Practice
• Safe Work Australia – First Aid in the Workplace: Code of Practice
• Relevant State/Territory Food Acts and WHS Acts and Regulations (e.g. Work Health and Safety Act 2011 (Cth) model laws as adopted)