If a process line is used to produce both products with and without allergens at different times, the schedule sequence should run unique allergens toward the end. For example, candy bars without peanuts might be scheduled first, followed by bars with peanuts, followed by bars with peanuts and almonds. If the next scheduled product does not contain an allergen, the line should be cleaned and sanitized.

Suppose during your hazard analysis you identified a potential allergen hazard from producing products with no allergens and products with allergens on the same line at different times.  Your Hazard Analysis might look like this.

This example only shows the roasting step. Subsequent steps in the production process would also require cleaning.  

Now that we have defined how to control for the potential allergen, we need to create a row in the Allergen Process Preventative Controls form.

The verification column in this form shows the actions taken to control the hazards, including monitoring, have been done correctly.