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Restaurant Allergen Matrix Generator

Add your dishes and tick each allergen present. Scroll right to see all 14 allergens.

DishCeleryGlutenCrustaEggsFishLupinMilkMollusMustarTree nPeanutSesameSoySulphiMay contain

The printed version is landscape orientation. Allergens shown: EU/UK 14 major allergens.

Allergen information is a legal requirement in most countries. Build your menu allergen matrix by adding each dish and marking which of the 14 major allergens it contains. The result is a clear reference chart you can print for front-of-house use or attach to your allergen management records.

No signupRuns in your browserWorks offlineFormula explained belowGeneral information only
Allergen information must be verified against actual recipe ingredients and preparation methods. This tool generates a reference document based on the information you enter. It is your responsibility to ensure the accuracy of allergen declarations. Consult a food safety professional or your local food safety authority for compliance guidance.

How to use this tool

  1. 1Enter your restaurant name and the date the matrix was last verified.
  2. 2Add each dish from your menu. You can add as many as needed.
  3. 3For each dish, tick the allergens it contains. The 14 major allergens (EU/UK standard) are pre-loaded: Celery, Cereals containing gluten, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Nuts (tree nuts), Peanuts, Sesame, Soybeans, Sulphur dioxide.
  4. 4Add a 'May contain' note for dishes at risk of cross-contamination.
  5. 5Click 'Print / Save PDF' to generate a clear matrix table.

Example

Bistro menu allergen matrix

Restaurant: Harbour Bistro. 8 dishes on the matrix. Caesar salad: contains Eggs, Fish (anchovies), Milk (parmesan), Cereals (croutons). Mushroom risotto: contains Milk, Celery. Grilled salmon: contains Fish only. Chocolate fondant: contains Eggs, Milk, Cereals, Soybeans (dark chocolate). May contain notes on all dishes: 'Prepared in a kitchen that handles all 14 allergens.'

Thai street food takeaway - limited menu

Restaurant: Noodle Box. 5 dishes. Pad Thai: contains Eggs, Fish (fish sauce), Peanuts, Soybeans, Cereals (noodles). Green curry: contains Crustaceans (shrimp paste), Milk (coconut milk counted as tree nut derivative - Lupin-free). Spring rolls: contains Eggs, Cereals, Soybeans. Mango salad: Celery, Soybeans. Sticky rice: none. May contain on all dishes: Sesame, Tree nuts, Crustaceans. Matrix printed and laminated at the counter.

Common use cases

  • Restaurant owners creating a legally compliant allergen information document for display or staff reference
  • Front-of-house managers training staff on which dishes contain specific allergens
  • Caterers providing allergen information to event organisers or clients
  • Takeaway businesses meeting legal requirements to display allergen information
  • Food businesses auditing their menu for allergen compliance before inspection

Common mistakes

  • Only listing intentional allergens and ignoring cross-contamination risk - a dish can be allergen-free by ingredients but at risk from shared equipment.
  • Not updating the matrix when the menu or recipes change - an out-of-date allergen matrix is a compliance and safety risk.
  • Treating the matrix as a substitute for direct allergen queries - always train staff to direct specific allergen questions to the kitchen.

Frequently asked questions

Is an allergen matrix a legal requirement?

In the EU and UK, food businesses must provide allergen information for every dish they serve. The 14 major allergens must be declared. In practice, this means having a method for providing allergen information to customers - a printed matrix is one commonly accepted approach. Requirements vary by country; consult your local food safety authority for the rules in your jurisdiction.

What are the 14 major allergens?

Under EU and UK food law: Celery, Cereals containing gluten (wheat, rye, barley, oats), Crustaceans (prawns, crabs, lobster), Eggs, Fish, Lupin, Milk, Molluscs (mussels, oysters, squid), Mustard, Tree nuts (almonds, hazelnuts, walnuts, etc.), Peanuts, Sesame, Soybeans, Sulphur dioxide and sulphites.

Is this tool a substitute for professional allergen advice?

No. This tool helps you create a reference document, but allergen management requires proper training, kitchen protocols, and ideally review by a food safety professional. This tool does not provide legal or safety advice.

What is the difference between 'contains' and 'may contain'?

'Contains' means an allergen is a deliberate ingredient in the dish. 'May contain' (or 'traces of') means the dish does not include that allergen intentionally but it could be present due to cross-contamination from shared equipment, shared prep areas, or shared suppliers. Both should be disclosed on an allergen matrix.

How often should the allergen matrix be updated?

Every time a recipe changes, a supplier changes, or the menu is updated. Allergen information is only accurate if it reflects your current recipes and ingredients. Date the matrix and establish a review process when you introduce new dishes or switch suppliers for key ingredients.

Do allergen rules apply to small food businesses?

Yes. In the UK, EU, and many other countries, allergen labelling and information requirements apply to all food businesses regardless of size - from large restaurant chains to market stalls and home bakers. The method of providing information may differ, but the obligation to declare the 14 major allergens does not.

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