Food Service & Catering RFP Response Template

“Describe your allergen management program from procurement through point of service.”

Allergen control runs on a single chain of custody. At procurement, every product enters our system with manufacturer allergen declarations attached, and substitutions require a documented allergen re-review before purchase — no field swaps. In the kitchen, recipes are managed centrally with allergen flags that follow the item onto production sheets; preparation of allergen-free items uses designated prep areas, color-coded tools, and a clean-first scheduling rule, with supervisors verifying and signing the control points each shift under our HACCP plan. At service, every station displays the top-nine allergen icons per item, sourced from the same recipe system so signage can never drift from the kitchen's reality, and menu software gives guests ingredient-level detail. Staff complete allergen training at hire and annually, with service staff trained on protocol for guest inquiries: when in doubt, the manager on duty — every daypart has one ServSafe-certified — owns the answer. Incidents, near-misses included, are logged and reviewed monthly. [Sample response — generate one grounded in your own program with BidAuthor.]