I'm just attempting to think through an Allergen policy myself...
What standard are you certified to?
Do you currently have an Allergen Policy / Work Instruction in place? I tend to write one into every program as well as including it into my HACCP Analysis to show that it has been considered. The only ones that I can think of for fruit would be the sulpher pads of grapes... Prob a few others as well.
So in the Work Instruction / procedure perhaps you could have several headings ie 'Which section of Food Standards relate (ie in Australia there is the FSANZ guidlelines which are the Food Standard Australia and New Zealand' which covers all topics).
Perhaps section headings including: Storage, Monitoring, The Receival, handling and storage of the Allergenic products, Labelling requirements / checks, cleaning of freezer (and in the cleaning Work Instructions go into further details) and training of staff.
Not sure if that helps at all...