ECARF has published an interactive PDF checklist for food businesses that can be used to systematically review the requirements for allergen-free and low-allergen products.
The checklist helps companies assess their allergen management across key areas such as raw materials, recipes, production processes, labelling, cleaning and employee training.
It is particularly practical that the PDF can be used directly on site:
The requirements are listed line by line and enable structured documentation of assessments, comments and observations.
This provides companies with a practical tool to identify cross-contamination risks and improve the quality of allergen communication.
Further information and the criteria for the food sector can be found here