Allergen Ingredient Declaration Sheet
Answer 'what is in this and how do you know' with a sheet rather than a memory, and notice when a supplier's change should change your label.
FP-02 2 pages
Food production and artisan makers · FP-01
Allergen Changeover and Clean-Down Record
An allergen changeover record — product finishing, product starting, allergens at risk, clean-down done and cleared, one line per change on a line or bench.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Show afterwards that the bench was cleaned down between the nut batch and the nut-free one, and that somebody other than the person who cleaned it said so.
Who it is for
Small bakeries, kitchens, confectioners and any maker running more than one product over the same equipment in a day.
How to use it
- Keep one sheet per line, bench or machine, not one for the whole site.
- Write a line every time the product changes, before the next one starts.
- Name the allergens the finishing product brings with it, in your own words.
- Have the clean-down checked by someone who did not do it, and initial it.
- Only write 'cleared' once the check has been done, not once the clean has.
What is on the sheet
One page, top to bottom:
Printed under the title: One line each time a line, bench or mixer changes from one product to another: what was running, what runs next, which allergens the change brings in or takes out, and who cleared it to go.
Your clean-down, your check. What a clean-down consists of, how it is checked and which allergens count are set by your own food safety system and the rules where you trade. This sheet records that the changeover happened and that somebody checked it — it does not say what clean means.
Write-on lines: Site / kitchen · Line, bench or machine · Sheet from
Changeovers — one line per change of product
Table, 12 rows: Date · Time · Product finishing · Product starting · Allergens at risk · Cleaned · Checked · Cleared by
Questions
Why does the sheet not say what a clean-down involves?
Because what counts as clean depends on your equipment, your products and the rules where you trade, and a sheet that printed one version would be wrong for most kitchens. Your own food safety system sets the method; this records that it was followed and checked.
Do I need a line when the next product carries the same allergens?
That is your own decision. Many makers still write it, so the sheet shows the changeover was considered rather than missed. If you skip it, be consistent about when you skip it.
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