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SOP-BOH-19 – VEGAN & ALLERGEN HANDLING SOP

(Quy trình xử lý pizza thuần chay & không dị ứng)

Cardi Pizzeria – 2025

Version 1.0

Bilingual EN – VN

1. Document Information – Thông tin tài liệu

Field English Vietnamese
SOP Code BOH-19 BOH-19
Version 1.0 1.0
Owner Head Chef Bếp trưởng
Approved by Operations Director Giám đốc vận hành

2. Purpose – Mục tiêu

EN:
Prevent cross-contact and ensure safe preparation of vegan and allergen-sensitive pizzas using internationally accepted food safety and HACCP standards.

VN:
Ngăn ngừa nhiễm chéo và đảm bảo chế biến an toàn các loại pizza thuần chay và pizza dành cho khách dị ứng theo tiêu chuẩn ATTP & HACCP quốc tế.

3. Scope – Phạm vi

Áp dụng cho:

  • Pizza makers

  • BOH staff

  • Prep team

  • Supervisors

4. Definitions – Thuật ngữ

Term English Vietnamese
Vegan No animal products Thuần chay 100%
Allergen Allergy-causing substance Tác nhân gây dị ứng
Cross-contact Indirect contamination Nhiễm chéo
Allergen board Dedicated board Thớt chuyên dụng cho dị ứng

5. Major Allergens – Các tác nhân gây dị ứng thường gặp

EN (based on EU/US standards):

  1. Dairy

  2. Gluten

  3. Nuts

  4. Soy

  5. Eggs

  6. Fish/Shellfish

  7. Sesame

  8. Mustard

VN:

  1. Sữa & phô mai

  2. Gluten (bột mì)

  3. Hạt

  4. Đậu nành

  5. Trứng

  6. Cá/hải sản

  7. Mè

  8. Mù tạt

6. Required Tools – Dụng cụ bắt buộc

  • Vegan-only cutting board (green)

  • Vegan-only ladle

  • Vegan-only gloves

  • Color-coded containers

  • Sanitized metal peel

  • Dedicated cutter for vegan pizzas

  • Allergen prep area mats

7. GENERAL RULES – QUY TẮC CHUNG

EN:

  • Treat all vegan/allergen orders as high sensitivity

  • No exceptions

  • No "just a little cheese", no substitutions

VN:

  • Mọi order vegan/dị ứng đều ưu tiên cao

  • Không ngoại lệ

  • Không “thêm chút phô mai”, không thay đổi tùy tiện

8. VEGAN HANDLING PROCEDURE – QUY TRÌNH XỬ LÝ PIZZA THUẦN CHAY

8.1 Step 1 – Clean & Prep Station

EN:

  • Sanitize surface (200–300 ppm)

  • Place vegan-only cutting board

  • Keep vegan toppings in separate containers

VN:

  • Khử khuẩn bàn (200–300 ppm)

  • Đặt thớt chuyên vegan

  • Để topping vegan trong hộp riêng biệt

8.2 Step 2 – Dough Handling

  • Dough is vegan by default

  • But must ensure NO cross-contact with:

    • Cheese

    • Meat

    • Hands contaminated

8.3 Step 3 – Sauce Application

  • Use vegan-only ladle

  • Sauce must come from vegan-safe batch

8.4 Step 4 – Cheese Alternatives

  • Use vegan cheese only

  • Weigh exactly to recipe (usually 80–100 g)

  • Keep vegan cheese in top-level shelf to avoid contaminants

8.5 Step 5 – Vegan Toppings

Examples:

  • Mushrooms

  • Bell peppers

  • Onions

  • Olives

  • Vegan proteins (if applicable)

No shared tongs between vegan & non-vegan.

8.6 Step 6 – Oven Loading

EN:

  • Use clean metal peel

  • Pizza must NOT touch areas used by dairy pizzas

  • Place in medium zone

VN:

  • Dùng xẻng sạch

  • Pizza không được chạm vị trí từng chứa bánh có cheese chảy

  • Đặt vào vùng nhiệt trung bình

8.7 Step 7 – Post-Bake Handling

EN:

  • Place on vegan board

  • Use vegan-only cutter

  • NO finishing butter/garlic butter

  • Use vegan finishing oil only

VN:

  • Đặt lên thớt vegan

  • Dùng dao cắt riêng cho vegan

  • KHÔNG dùng bơ/dầu bơ

  • Chỉ dùng dầu olive hoặc dầu vegan

9. ALLERGEN-SENSITIVE PIZZA PROCEDURE

(Quy trình xử lý pizza cho khách dị ứng)

9.1 Step 1 – Ask “What specific allergy?”

Hỏi rõ loại dị ứng:

  • dairy? nut? seafood? soy? gluten?

9.2 Step 2 – Clear & Sanitize Work Area

  • Lau sạch bàn

  • Khử khuẩn

  • Chuẩn bị dụng cụ riêng

9.3 Step 3 – Use Dedicated Utensils

Theo từng loại dị ứng:

  • Dairy allergy → no cheese, separate ladle

  • Nut allergy → ensure zero nut contact

  • Gluten allergy → if severe → cannot serve (shared kitchen warning)

9.4 Step 4 – Build Pizza

  • Bao tay sạch

  • Dụng cụ sạch

  • Không topping lẫn giả

9.5 Step 5 – Bake Carefully

  • Bake in area free of previous burnt cheese

  • Use clean peel free of cheese dust

9.6 Step 6 – Cutting & Boxing

  • Cut on allergen board

  • Use allergen cutter

  • Label box with “ALLERGEN-SAFE” sticker

10. PASS / FAIL Criteria

PASS:

  • No cross-contact

  • Correct toppings

  • Proper tools used

  • Clean board & cutter

  • Safe labeling complete

FAIL (must REJECT & REMAKE):

  • Cheese residue visible

  • Topping cross-contact

  • Wrong tools used

  • Allergen info unclear

11. Troubleshooting – Xử lý lỗi

Issue Cause Solution
Cheese found on vegan pizza Cross-contact Discard, sanitize, remake
Vegan cheese melts poorly Oven too hot Reduce hot zone rotation
Topping contaminated Shared tongs Replace all tools
Customer unclear about allergy Miscommunication Ask supervisor to verify

12. HACCP Notes

  • Allergen pizzas = HIGH RISK

  • Strict glove & tool protocol required

  • Vegan batch labeled with start/end time

  • No expired vegan products

13. Required Logs

  • Vegan Production Log

  • Allergen Safety Log

  • Cross-Contact Incident Log

  • Sanitizing Log

14. Revision History

Version 1.0 – First release.