Food allergen cross-contact barriers

This bowtie maps allergen cross-contact from ingredients in a kitchen to potential customer harm. The top event is an allergen reaching a meal intended to be allergen-free. Supplier and labelling failures are separated from preparation-equipment failures because the controls are different. The recovery side includes withdrawing the meal, helping the customer and tracing the event. A kitchen team can use the diagram to discuss which controls are active for a specific menu and who verifies them. Add the actual allergens, recipes, equipment and local reporting requirements before use. This example supports discussion only and does not replace food-safety plans, allergen declarations or emergency medical advice.