Start with the ingredients
Collect current recipes and supplier labels. Check each ingredient rather than only the dish name. A supplier change may alter the allergen list.
Make the information accessible
IJHARS explains that customers must be able to access mandatory information about unpackaged food without asking staff. An accessible catalogue or information next to the product can be used; a QR code alone is insufficient.
Assess cross-contact separately
Allergens used as ingredients and the risk of accidental contact are different issues. Work organisation, cleaning, utensils and storage should help control this risk.
Update alongside recipes
Assign responsibility and a review date. When a sauce, filling or supplier changes, check the information provided to customers.